Hot Chocolate-Brownie Cupcakes – a delicious recipe with chocolate chip cookies, brownie mix, PHILADELPHIA Cream Cheese, JET-PUFFED Marshmallow Creme, vanilla, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Spray 24 muffin pan cups with cooking spray.
3
Press 1 cookie onto bottom of each cup.
4
(No problem if cookies crack.)
5
Prepare brownie batter as directed on package; spoon into cups.
6
Bake 15 to 18 min.
7
or until toothpick inserted in centers comes out with fudgy crumbs.
8
(Do not overbake.)
9
Cool in pans 10 min.
10
Remove from pans to wire racks; cool completely.
11
Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended.
12
Add COOL WHIP and cocoa powder; beat just until blended.
13
Spread onto cupcakes; top with marshmallows.
14
Cut each of the remaining cookies into 4 pieces.
15
Insert 1 cookie piece into top of each cupcake just before serving.
4198
kcal
Calories
242
g
Fat
452
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 30 chocolate chip cookies (2 inch), 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size), 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened, 1 jar (7 oz.) JET-PUFFED Marshmallow Creme, and more.
Yes, Hot Chocolate-Brownie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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