The sweet sibling of the Everything Bagel, these cupcakes will please all sorts of sweet tooth cravings! This is a great way to use up items in your pantry!
Original recipe makes 2 dozen cupcakes
Ingredients
1 (18.25 ounce) package white cake mix (such as Duncan Hines®)
1 1/3 cups water
1/3 cup canola oil
3 large egg whites
1 cup miniature marshmallows
3/4 cup butterscotch chips
1/2 cup chocolate-coated toffee bits
1/2 cup miniature chocolate chips
1/3 cup sweetened flaked coconut
1 1/2 cups creamy peanut butter
-
PREP
20 mins
-
COOK
15 mins
-
READY IN
1 hr 35 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Beat cake mix, water, canola oil, and egg whites in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and continue beating for 2 more minutes.
- Fold marshmallows, butterscotch chips, chocolate covered toffee, chocolate chips, and flaked coconut into the cake batter.
- Fill prepared muffin cups 2/3 to 3/4 full with batter.
- Bake in the preheated oven until cupcakes are golden brown and set, about 15 to 25 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Fill a pastry bag fitted with a star tip with peanut butter.
- Gently insert star tip into the center of each cupcake; squeeze a small amount of peanut butter into the cupcake.
Nutrition
Calories: 303 kcal
Carbohydrates: 30.6 g
Cholesterol: 4 mg
Fat: 18.3 g
Fiber: 1.5 g
Protein: 5.6 g
Sodium: 259 mg