CHIPS AHOY! Milk 'n Cookies Cupcakes

CHIPS AHOY! Milk 'n Cookies Cupcakes

Prep time20 min
Total time1hr 20min
ServingsMakes 24 servings, 1 cupcake each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 22g 
   Saturated 10g 
Cholesterol 55mg 
Sodium 280mg 
Carbohydrate 39g 
   Dietary fiber 1g 
   Sugars 30g 
Protein 2g 
Vitamin A10 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron8 %DV
Potassium65 %DV

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