Seven Layer Bar Cupcakes
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
Seven Layer Bars are one of my favorite things to bake + eat. Making them into a cute, single-serving cupcake was just a natural progression for my love!
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 small box instant butterscotch pudding mix
  • ¾ cup miniature marshmallow bits, divided
  • 1 cup miniature chocolate chips, divided
  • 1 cup graham cracker crumbs
  • 1 cup chopped pecans, divided
  • ½ cup shredded coconut
  • ⅔ cup butter, room temperature
  • 1 tsp vanilla extract
  • 2 Tbsp sweetened condensed milk
  • 1 (32 oz) bag powdered sugar
  • ⅓ cup butterscotch chips
  1. Preheat oven to 350 degrees F. Line 2 muffin pans with about 18-20 paper liners; set aside.
  2. In a large bowl, prepare the cake mix according to package directions. Stir in the butterscotch pudding mix to combine. Lastly, add in ½ of the marshmallow bits, ½ of the mini chocolate chips, ½ of the graham cracker crumbs and ½ of the chopped pecans, stirring to blend.
  3. Divide batter evenly among liners and bake until a toothpick inserted near the center comes out clean, about 15 minutes. Cool completely.
  4. In the bowl of a stand mixer, beat together the softened butter, vanilla extract and sweetened condensed milk until creamy, about 2 minutes. Gradually begin adding powdered sugar, about a cup at a time, until frosting is light and fluffy.
  5. Gently mix in the remaining graham cracker crumbs, marshmallow bits, miniature chips and coconut.
  6. Pipe the frosting (using a very large round tip or else your tip will be clogged) high onto the cooled cupcakes; garnish with a couple of butterscotch chips. Serve!
Recipe by The Domestic Rebel at