Combine all ingredients except vanilla and 3 oz. Chunky CHIPS AHOY! Cookie Pieces in heavy medium sauce pan. Heat on medium heat until mixture reaches 185ºF. Remove from heat. Stir in Cookie Pieces. Let mixture stand at room temperature 30 min. Strain into a bowl, pressing out as much liquid as possible. Discard solids.

Blend milk mixture, in small batches, in blender 30 seconds. Pour into medium bowl. Repeat with all of liquid. Place bowl over ice water bath until mixture is cold. Stir in vanilla. Refrigerate overnight.

Freeze mixture in ice cream maker according to manufacturer's directions. When firm, stir in remaining 3 oz. Chunky CHIPS AHOY! Cookie Pieces. Keep frozen until ready to use.

Prepare standard size fluted silicone muffin liners by brushing several times with melted coating chocolate, using up all the coating.  Set aside.

Cut sponge cake into 1/2-inch thick slices, then subcut into ten 1-3/4-inch round circles. Place one sponge cake round in each chocolate shell. Soak cake with simple syrup.

Place one #16 scoop of the Chunky CHIPS AHOY! Ice Cream on top of each soaked cake. Place some of the cookie pieces around the rim of the muffin liner, gently pushing into the ice cream. Place in freeze until firm.

When ready to serve, top each cupcake with whipped cream, drizzle with some of the chocolate sauce and sprinkle with some of the remaining cookie pieces.