CHIPS AHOY! Chocolate Cupcakes

Name: CHIPS AHOY! Chocolate Cupcakes
Prep time: 20 min
Total time: 81 min
Yield: 24
Ingredients: 1 pkg. devil's food cake mix; 24 CHIPS AHOY! Cookies; 3 cups frozen whipped topping; 1 cup miniature marshmallows

Make your cupcakes extra special by baking cupcake batter over a cookie for a fun double dessert! Frost with whipped topping and mini marshmallows.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

1 pkg. (2-layer size) devil's food cake mix
24 CHIPS AHOY! Cookies
3 cups thawed frozen whipped topping
1 cup miniature marshmallows

Directions

Heat oven to 350°F.

Place 1 cookie, top side down, in each of 24 paper-lined muffin cups.

Prepare cake batter as directed on package; spoon over cookies.

Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

Remove paper liners from cupcakes. Place cupcakes, upside down, on serving plates; top with whipped topping and marshmallows just before serving.

Recipe Tips

SubstituteSubstitute 2 Tbsp. red, white and blue multi-colored sprinkles for the marshmallows.
VariationOmit marshmallows. After removing cooled cupcakes from paper liners, cut them horizontally in half. Spread 2 Tbsp. marshmallow creme onto bottom half of each cupcake; cover with top of cupcake.
Fun IdeaInsert a small paper American flag (on toothpick) into top of each decorated cupcake.