Everything Cupcakes
Ingredients
- 1 (18.25 ounce) package white cake mix (such as Duncan Hines(R)) ⓘ
- 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
873
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).