CHIPS AHOY! Milk 'n Cookies Cupcakes

Name: CHIPS AHOY! Milk 'n Cookies Cupcakes
Prep time: 30 min
Total time: 90 min
Yield: 24
Ingredients: 24 CHIPS AHOY! Cookies, divided; 1 pkg. yellow cake mix; ½ cup sour cream; 1½ cups butter, softened; 3 cups powdered sugar; 1 Tbsp. vanilla; 1 Tbsp. milk

Add a special touch to a box cake mix by adding chopped chocolate chip cookies and sour cream to the batter before using to bake the cupcakes. These are the perfect treats to serve at your next birthday celebration, or after any meal.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

24 CHIPS AHOY! Cookies, divided
1 pkg. (2-layer size) yellow cake mix
½ cup sour cream
1½ cups butter, softened
3 cups powdered sugar
1 Tbsp. vanilla
1 Tbsp. milk

Directions

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 centers 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 colorful straw into top of each cupcake. Garnish with reserved halved cookies just before serving.

Recipe Tips

Shortcut
Substitute 3 cups thawed frozen light whipped topping or canned ready-to-use frosting for the homemade frosting.
Note
Refrigerate any leftover cupcakes up to 5 days before serving.
Decorating Know-How
Colorful paper straws can be cut into 2-1/2-inch-long pieces to use to decorate these fun cupcakes.