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Hot Chocolate-Brownie Cupcakes

  • 24servings
  • 68minutes
  • 270calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 30 CHIPS AHOY! Cookies

  2. 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

  3. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , softened

  4. 1 jar (7 oz.) JET-PUFFED Marshmallow Creme

  5. 1 tsp. vanilla

  6. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

  7. 1 tsp. unsweetened cocoa powder

  8. 1 cup JET-PUFFED Miniature Marshmallows

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. SPRAY 24 muffin pan cups with cooking spray. Press 1 cookie onto bottom of each cup. (No problem if cookies crack.) Cut remaining cookies into quarters.

  3. PREPARE brownie batter as directed on package; spoon into cups. Bake 15 to 18 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool completely.

  4. BEAT cream cheese, marshmallow cream and vanilla in large bowl with mixer until well blended. Add COOL WHIP and cocoa powder; beat just until blended. Spread onto cupcakes; top with marshmallows. Keep refrigerated. Insert 1 cookie piece into side of each cupcake to resemble coffee mug just before serving.

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