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!
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
303 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Line 24 muffin cups with paper liners.
Step 3
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Step 4
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.
Step 5
Fold marshmallows, butterscotch chips, chocolate covered toffee, chocolate chips, and flaked coconut into the cake batter.
Step 6
Fill prepared muffin cups 2/3 to 3/4 full with batter.
Step 7
Bake in the preheated oven until cupcakes are golden brown and set, about 15 to 25 minutes.
Step 8
Fill a pastry bag fitted with a star tip with peanut butter.
Step 9
Gently insert star tip into the center of each cupcake; squeeze a small amount of peanut butter into the cupcake.
Ingredients
1 cup miniature marshmallows
¾ cup butterscotch chips
1 ⅓ cups water
1 ½ cups creamy peanut butter
⅓ cup canola oil
3 large egg whites
½ cup miniature chocolate chips
⅓ cup sweetened flaked coconut
1 (18.25 ounce) package white cake mix (such as Duncan Hines®)
