Easy Root Beer Float Cupcakes

Name: Easy Root Beer Float Cupcakes
Prep time: 20 min
Total time: 80 min
Yield: 24
Ingredients: 30 CHIPS AHOY! Cookies, divided; 1 pkg. white cake mix; 8 root beer barrel candies, crushed (about 1/3 cup), divided; 1 container frozen whipped topping, thawed; 24 maraschino cherries with stems

Love root beer floats? Then these homemade cupcakes will surely be a favorite dessert! Root beer-flavored cake is topped with creamy whipped topping plus a cherry on top!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

30 CHIPS AHOY! Cookies, divided
1 pkg. (2-layer size) white cake mix
8 root beer barrel candies, crushed (about 1/3 cup), divided
1 container (8 oz.) frozen whipped topping, thawed
24 maraschino cherries with stems

Directions

Heat oven to 350°F.

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

Prepare cake batter as directed on package. Stir in half of the crushed candy. Spoon into prepared muffin cups.

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.

Remove paper liners from cupcakes. Place cupcakes, cookie sides up, on serving plate. Spread or pipe whipped topping onto cupcakes; sprinkle with the remaining crushed candy.

Top cupcakes with cherries and reserved cookie quarters just before serving.