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CHIPS AHOY! "Cinnamon Bun" Cupcakes

Prep time

30 min

Total time

1 hr 30 min

Servings

Makes 24 servings.

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    Ingredients
    • 1 pkg. (13 oz.) CHIPS AHOY! Cookies, divided
    • 1 pkg. (2-layer size) yellow cake mix
    • 2 Tbsp. brown sugar
    • 2 tsp. ground cinnamon, divided
    • 1 pkg. (8 oz.) brick cream cheese, softened
    • 1/4 cup butter, softened
    • 1-1/2 cups powdered sugar
Preparation
  • Heat  oven to 350°F.
  • Place  1 cookie, top side down, in each of 24 paper-lined muffin pan cups; set aside. Chop remaining cookies.
  • Prepare  cake batter as directed on package. Blend in brown sugar and 1 tsp. cinnamon. Stir in half of the chopped cookies; spoon into prepared muffin cups. Reserve remaining chopped cookies for later use.
  • Bake  18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cupcakes from pans to wire racks; cool completely.
  • Meanwhile,  beat cream cheese, butter, powdered sugar and remaining cinnamon with mixer until creamy. Refrigerate until ready to use.
  • Remove  and discard paper liners from cupcakes. Place cupcakes, cookie sides up, on serving plate. Top with frosting; sprinkle with reserved cookie pieces.

Recipe Tips

NoteIf purchasing the Family Size (18.2-oz. pkg.) of CHIPS AHOY! Cookies, you will need to use 33 of those cookies - 24 cookies are used whole and the remaining 9 are to be chopped.

367492

Nutrition Information

Nutrition per serving

  • Calories

    260

  • Total fat

    13g

  • Saturated fat

    5g

  • Trans fat

    0g

  • Cholesterol

    40mg

  • Sodium

    240mg

  • Carbohydrate

    34g

  • Dietary fiber

    <1g

  • Total sugars

    21g

  • Added sugars

    16g

  • Protein

    3g

  • Vitamin A

    6%DV

  • Vitamin C

    0%DV

  • Calcium

    4%DV

  • Iron

    6%DV

  • Potassium

    2%DV

  • Vitamin D

    0%DV

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