Hot Chocolate-Brownie Cupcakes

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 30 CHIPS AHOY! Cookies
  • 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
  • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
  • 1 jar (7 oz.) marshmallow creme
  • 1 tsp. vanilla
  • 1 tub (8 oz.) frozen whipped topping, thawed
  • 1 tsp. unsweetened cocoa powder
  • 1 cup miniature marshmallows

Nutrition facts

Recipe Tips

1

Heat oven to 350ºF.

2

Spray 24 muffin pan cups with cooking spray. Press 1 cookie onto bottom of each cup. (No problem if cookies crack.) Cut remaining cookies into quarters.

3

Prepare brownie batter as directed on package; spoon into cups. Bake 15 to 18 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool completely.

4

Beat cream cheese, marshmallow cream and vanilla in large bowl with mixer until well blended. Add whipped topping and cocoa powder; beat just until blended. Spread onto cupcakes; top with marshmallows. Keep refrigerated. Insert 1 cookie piece into side of each cupcake to resemble coffee mug just before serving.