They're just like the ice cream, only in scrumptious cupcake form—with a brownie bottom, COOL WHIP frosting and cherry cake in between.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (450 g) brownie mix (13x9-inch pan size)
1 pkg. (2-layer size) cherry chip cake mix
1 tub (1 L) Cool Whip Whipped Topping, thawed
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How do I make it ?
Heat oven to 350°F.
Prepare brownie batter, then cake batter in separate bowls as directed on packages. Spoon brownie batter into 24 paper-lined muffin cups; cover with cake batter.
Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
Frost with Cool Whip.
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Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 4 g
Cholesterol 30 mg
Sodium 220 mg
Carbohydrate 34 g
Fibre 1 g
Sugars 20 g
Protein 3 g
24 servings, 1 cupcake (70 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.