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Hot Chocolate-Brownie Cupcakes

Prep time

20 min

Total time

1 hr 8 min

Servings

Makes 24 servings.

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    Ingredients
    • 30 CHIPS AHOY! Cookies
    • 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
    • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
    • 1 jar (7 oz.) marshmallow creme
    • 1 tsp. vanilla
    • 1 tub (8 oz.) frozen whipped topping, thawed
    • 1 tsp. unsweetened cocoa powder
    • 1 cup miniature marshmallows
Preparation
  • Heat oven to 350ºF.
  • Spray 24 muffin pan cups with cooking spray. Press 1 cookie onto bottom of each cup. (No problem if cookies crack.) Cut remaining cookies into quarters.
  • Prepare brownie batter as directed on package; spoon into cups. Bake 15 to 18 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool completely.
  • Beat cream cheese, marshmallow cream and vanilla in large bowl with mixer until well blended. Add whipped topping and cocoa powder; beat just until blended. Spread onto cupcakes; top with marshmallows. Keep refrigerated. Insert 1 cookie piece into side of each cupcake to resemble coffee mug just before serving.

Recipe Tips

How to Easily Decorate CupcakesSpoon frosting into pastry bag fitted with decorating tip. (Or, spoon frosting into resealable plastic bag. Cut off small corner from bottom of bag.) Pipe frosting onto cupcakes. For variety, omit cocoa powder and marshmallows. Sprinkle frosted cupcakes with chocolate or multi-colored sprinkles, colored sugar or nonpareils.

SubstitutePrepare using 1/2 cup (1/2 of 8-oz. tub) cream cheese spread.

Special ExtraDust with additional cocoa powder just before serving.

120144
Calories 270
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Cholesterol 15mg
Sodium 140mg
Total Carbohydrate 39g
Dietary Fiber 0g
Total Sugars 27g
Protein 2g
Vitamin A 0% DV
Vitamin C 0% DV
Calcium 0% DV
Iron 6% DV

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