CHIPS AHOY! Chocolate Cupcakes

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

Let's whip it up

Prep time:

0 min

Total time:

0 min



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

Nutrition facts

Recipe Tips


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.