Hot Chocolate-Brownie Cupcakes
- 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
- 1 tsp. vanilla
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 tsp. unsweetened cocoa powder
- 1 cup JET-PUFFED Miniature Marshmallows
- Heat oven to 350 degrees F.
- Spray 24 muffin pan cups with cooking spray.
- Press 1 cookie onto bottom of each cup.
- (No problem if cookies crack.)
- 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 in pans 10 min.
- Remove from pans to wire racks; cool completely.
- Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended.
- Add COOL WHIP and cocoa powder; beat just until blended.
- Spread onto cupcakes; top with marshmallows.
- Cut each of the remaining cookies into 4 pieces.
- Insert 1 cookie piece into top of each cupcake just before serving.
chocolate chip cookies, brownie mix, philadelphia cream cheese, jetpuffed marshmallow creme, vanilla, cocoa, jetpuffed miniature marshmallows
Taken from www.kraftrecipes.com/recipes/hot-chocolate-brownie-cupcakes-120144.aspx (may not work)