Hot Chocolate-Brownie Cupcakes

Let's whip it up

Prep time:

0 min

Total time:

0 min



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


Heat oven to 350ºF.


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.


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.


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.