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CHIPS AHOY! Red Velvet Cupcakes
Ingredient list
- 24 CHIPS AHOY! Cookies
- 1 pkg. (2-layer size) red velvet cake mix
- 2 cups thawed frozen whipped topping
- 3 Tbsp. red, white and blue multi-colored sprinkles
Nutrition factsNutrition information
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 sprinkles just before serving.
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