CHIPS AHOY! Milk 'n Cookies Cupcakes
Prep time20 min
Total time1hr 20min
ServingsMakes 24 servings, 1 cupcake each.
Ingredients
- 24 Chips Ahoy! Original Cookies, divided
- 1 pkg. (2-layer size) golden cake mix
- ½ cup sour cream
- 1½ cups butter, softened
- 3 cups icing sugar
- 1 Tbsp. vanilla
- 1 Tbsp. milk
Preparation
- Heat oven to 350°F.
- Cut 12 cookies in half; reserve for later use. Coarsely chop remaining cookies.
- Prepare cake batter as directed on package. Blend in sour cream, then stir in chopped cookies.
- Spoon into 24 paper-lined muffin pan cups.
- Bake 18 to 20 min. or until toothpick inserted in centres comes out clean. Cool 5 min. Remove cupcakes from pans to wire racks; cool completely.
- Beat butter in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Blend in vanilla and milk. Spoon into pastry bag fitted with round decorating tip. Use to pipe frosting onto cupcakes.
- Insert colourful drinking straw into top of each cupcake just before serving. Garnish with reserved halved cookies.
Recipe Tips
- Note
Refrigerate any leftover cupcakes up to 5 days before serving. - Shortcut
Substitute 3 cups thawed frozen light whipped topping or canned ready-to-frosting for the homemade frosting. - Decorating Know-How
Cut the straws 2-1/2-inch lengths before using to decorate these fun cupcakes.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 350 |
| % Daily Value* | |
| Fat 22g | |
| Saturated 10g | |
| Cholesterol 55mg | |
| Sodium 280mg | |
| Carbohydrate 39g | |
| Dietary fiber 1g | |
| Sugars 30g | |
| Protein 2g | |
| Vitamin A | 10 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 8 %DV |
| Potassium | 65 %DV |
