CHIPS AHOY! Chocolate Cupcakes
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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.

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

1

Heat oven to 350°F.

2

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

3

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

4

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.

5

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

Nutrition facts

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