All Things Cupcakes
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!
Ingredients
- 1 (18.25 ounce) package white cake mix (such as Duncan Hines®)
- 1 ⅓ cups water
- ⅓ cup canola oil
- 3 large egg whites
- 1 cup miniature marshmallows
- ¾ cup butterscotch chips
- ½ cup chocolate-coated toffee bits
- ½ cup miniature chocolate chips
- ⅓ cup sweetened flaked coconut
- 1 ½ cups creamy peanut butter
Directions
- Step 1:Preheat oven to 350 degrees F (175 degrees C).
- Step 2:Line 24 muffin cups with paper liners.
- Step 3: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 4:Fold marshmallows, butterscotch chips, chocolate covered toffee, chocolate chips, and flaked coconut into the cake batter.
- Step 5:Fill prepared muffin cups 2/3 to 3/4 full with batter.
- Step 6:Bake in the preheated oven until cupcakes are golden brown and set, about 15 to 25 minutes.
- Step 7:Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- 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.
