CHIPS AHOY! Milk 'n Cookies Cupcakes

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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

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

Nutrition factsNutrition information

Recipe Tips

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.