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Purple Monster CHIPS AHOY! Cupcakes

Prep time

20 min

Total time

2 hr 21 min

Servings

Makes 24 servings, 1 cupcake (70 g) each

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    Ingredients
    • 24 Chips Ahoy! Original Cookies, divided
    • 1 pkg. (2-layer size) white cake mix
    •  Blue and red  food colourings, divided
    • 1 container (450 g) creamy ready-to-spread vanilla frosting
    • 48 candy eyeballs
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; spoon into 24 paper-lined muffin pan cups. Add 1 drop EACH blue and red food colouring to batter in each cup; swirl gently with knife. Top with chopped cookies; press gently into batter to secure.
  • Bake  18 to 21 min. or until toothpick inserted in centres comes out clean. Cool cupcakes 5 min. Remove from pans to wire racks; cool completely.
  • Spoon  frosting into medium bowl. Add 24 drops red food coloring and 16 drops blue food coloring; mix well. Spoon into pastry bag fitted with star tip. Use to pipe frosting onto tops of cupcakes.  Decorate with reserved cookie halves and candy eyes.
  • Refrigerate  1 hour.

Recipe Tips

VariationOmit the food colourings used to tint the frosting. Pipe untinted frosting onto cooled cupcakes. Sprinkle with purple coloured sugar or purple sprinkles before decorating with the cookie halves and candy eyes.

SubstituteLine the muffin pans with foil liners instead of the paper liners.

Food FactsYou will need about 1/2 tsp. EACH red and blue food colouring, and 2 pkg. (25 g each) candy eyeballs to prepare and decorate the 24 cupcakes.

427303
Amount per serving Calories 260
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Carbohydrate 37g
Fibre 1g
Sugars 27g
Protein 2g
Cholesterol 25mg
Sodium 210mg
Potassium 1% DV
Calcium 3% DV
Iron 6% DV

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