Recipe by MrsFisher0729
"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!"
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1 (18.25 ounce) package
white cake mix (such as Duncan Hines®)
1 1/3 cups
large egg whites
chocolate-coated toffee bits
miniature chocolate chips
sweetened flaked coconut
1 1/2 cups
creamy peanut butter
These are a fantastic jumping off point to put your own spin on an "everything" cupcake. I changed up some of the ingredients (picky eaters at my house) so here goes: I used a yellow cake mix, applesauce instead of oil, unsweetened vanilla almond milk instead of water, and added white chocolate chips and m&ms. I also omitted the coconut and peanut butter. I made a simple cream cheese frosting.
The picky eater LOVED them.
These were delicious and so much fun too! The only change I had to make was using a yellow cake mix instead of white b/c I bought the wrong one, lol. These had really great flavor and I really loved all of the add-ins! After piping on the frosting, I topped them w/ more mini chips, toffee pieces and butterscothch chips, just to make them look pretty. Will be making these again! Thanks for sharing. :)
It didn't stay that long after I served it. Fluffiest cupcake ever with tons of fillings. Would surely satisfy anyone with sweet tooth.
By far my favorite cupcakes!!! I added peanut butter to the cake batter and didn't add marshmallows. Then topped with a chocolate buttercream icing. Omg incredible!!
This is an awesome recipe. I've made it numerous times and I think it is better with yellow cake mix versus white cake mix. It is also just as good (if not better) without frosting.
very good, will make again!
So delicious. Favorite cupcake ever. I did make the mix like this recipe said, not like the box said, including just using the egg whites even though I did use a yellow cake mix so it would have been okay to use the yolks. I just thought the cupcakes would already be rich enough so the whites seemed enough. I think that was a good call. These were light and fluffy. Other than the marshmallows, most everything gravitated to the bottom, but I got no complaints on that little treasure trove! Still, I think I have heard if you coat the denser chocolate and butterscotch items in flour it will stay up in the cake a little. Next time. Also USE TWO cupcake liners. These are so gooey in some spots mine stuck to the tin and tore apart. Didn't stop us from eating them, but I wanted them to be pretty too. I didn't bother to pipe in the peanut butter into the cupcake, seemed not appealing for some reason. Decided to make chocolate peanut butter frosting instead using this recipe:
1/3 cup butter, softened
1/3 cup creamy peanut butter
1-1/2 teaspoons vanilla extract
2-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 teaspoon salt
4 to 5 tablespoons 2% milk
You know the drill, cream the first 3 ingredients, mix in the next 3 and use the last one to get it to the consistency you want. Then I just sprinkled with some sugar crystals and I am guessing these are going to be a regular request now!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 165
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