Easy Root Beer Float Cupcakes
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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!

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

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.

Recipe Tips

  • Special Extra

    Cut each of 8 colored straws into thirds. Insert 1 straw piece into top of each decorated cupcake just before serving.

  • How to Crush the Candies

    Place candies in freezer-weight resealable plastic bag; fold bag in half.  Use mallet or bottom of small saucepan to crush the candies.  Or, you can instead crush the candies with a mortar and pestle.

  • Cake Mix

    If the cake mix package you are using calls for baking the cupcakes at a different temperature than the 350°F used to bake the cupcakes in this recipe, follow your package directions for baking the cupcakes except increase the baking time by 3 to 5 min. or until cupcakes are done. 

Nutrition facts

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