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!
I put the chips in a small strainer straddling the mixing bowl. I sprinkled dry cake mix over the chips and sifted the remainder mix into the mixing bowl and continued following the recipe as listed. I folded the coated chips into the bowl as directed. As mentioned from other reviews, I doubled the cupcake papers. The "goodies" stayed suspended throughout the cupcake yet still super moist the extra paper was a good decision.
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.
* 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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