CHIPS AHOY! Red Velvet Cupcakes

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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 facts

Recipe Tips

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 sprinkles just before serving.