CHIPS AHOY! Margarita Cupcakes

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1 pkg. (13 oz.) CHIPS AHOY! Cookies, divided
  • 1 pkg. (2-layer size) white cake mix
  • 3 eggs
  • 1 cup margarita mix
  • ¼ cup oil
  • Zest and 1 Tbsp. juice from 1 lime, divided
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 2 cups powdered sugar

Nutrition facts

Recipe Tips


Heat oven to 350°F.


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


Beat cake mix, eggs, margarita mixer, oil and 1/2 tsp. lime zest in large bowl with mixer until blended. Stir in chopped cookies. Spoon over cookies in muffin cups.


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


Beat cream cheese, lime juice and remaining zest in medium bowl with mixer until blended. Add sugar, 1 cup at a time, beating after each addition until well blended.


Remove cupcake liners. Place cupcakes, upside down, on plate. Spoon cream cheese frosting into pastry bag fitted with decorating tip; use to pipe frosting onto cupcakes.