Easy Root Beer Float Cupcakes

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!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.   

2

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

3

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

4

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.

5

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.

6

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