CHIPS AHOY! "Cinnamon Bun" Cupcakes

Turn a cake mix, chocolate chip cookies, sugar and spice into scrumptious cupcakes. Top with a cream cheese frosting for the taste of homemade cinnamon rolls.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

1 pkg. (13 oz.) CHIPS AHOY! Cookies, divided
1 pkg. (2-layer size) yellow cake mix
2 Tbsp. brown sugar
2 tsp. ground cinnamon, divided
1 pkg. (8 oz.) brick cream cheese, softened
¼ cup butter, softened
1½ cups powdered sugar

Directions

Heat oven to 350°F.

Place 1 cookie, top side down, in each of 24 paper-lined muffin pan cups; set aside. Chop remaining cookies.

Prepare cake batter as directed on package. Blend in brown sugar and 1 tsp. cinnamon. Stir in half of the chopped cookies; spoon into prepared muffin cups. Reserve remaining chopped cookies for later use.

Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cupcakes from pans to wire racks; cool completely.

Meanwhile, beat cream cheese, butter, powdered sugar and remaining cinnamon with mixer until creamy. Refrigerate until ready to use.

Remove and discard paper liners from cupcakes. Place cupcakes, cookie sides up, on serving plate. Top with frosting; sprinkle with reserved cookie pieces.

Recipe Tips

Note
If purchasing the Family Size (18.2-oz. pkg.) of CHIPS AHOY! Cookies, you will need to use 33 of those cookies - 24 cookies are used whole and the remaining 9 are to be chopped.