Recipe Ingredients:

• 1 pkg (15.25 oz) vanilla cake mix
• 3 M&M’S Cookies & Cream Ice Cream Cookie Sandwiches
• 3 cups whipped topping
• 3 tbsp mini M&M’S Milk Chocolate
• 4 tsp birthday sprinkles

Directions:

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes (+ 30 minutes standing time)

1. Preheat oven to 350°F. Line 12 muffin cups with paper liners.
2. Prepare vanilla cake batter according to package directions.
3. Fill prepared muffin cups two-thirds full (reserve remaining batter for another use).
4. Bake cupcakes for 18 to 20 minutes or until cake tester comes out clean when inserted into center of cupcakes. Let cool completely.
5. Meanwhile, cut each M&M’S Cookies & Cream Ice Cream Cookie Sandwich into quarters. Arrange on parchment paper–lined baking sheet and freeze until ready to use.
6. When ready to serve, spoon whipped topping into piping bag fitted with star tip.
7. Using paring knife, cut a circle into top center of each cupcake to create a pocket about 1 inch wide and ½ inch deep. Using 1-tsp measuring scoop, hollow out cupcake and reserve scooped-out bits. Place 1 ice cream sandwich quarter into each pocket. Cap with scooped-out cake.
8. Pipe whipped topping over each cupcake. Garnish with mini M&M’S and birthday sprinkles. Serve immediately.

Tip:

• Reserved cake batter can be baked according to package directions and prepared to make cake pops, trifles, parfaits or sundaes.

Nutrition Facts

Per 1 mini cupcake

• Calories 150
• Fat 8g
• Saturated Fat 6g
• Cholesterol 5mg
• Sodium 75mg
• Carbohydrate 18g
• Fiber 0g
• Sugars 12g
• Protein 1g