Everything Cupcakes

Name: 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

10 ingredients

9 steps

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

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Line 24 muffin cups with paper liners.
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.
4

Fold marshmallows, butterscotch chips, chocolate covered toffee, chocolate chips, and flaked coconut into the cake batter.
5

Fill prepared muffin cups 2/3 to 3/4 full with batter.
6

Bake in the preheated oven until cupcakes are golden brown and set, about 15 to 25 minutes.
7

Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
8

Fill a pastry bag fitted with a star tip with peanut butter.
9

Gently insert star tip into the center of each cupcake; squeeze a small amount of peanut butter into the cupcake.