Kitchen Sink Cupcakes Recipe
Kitchen Sink Cupcakes Recipe - delicious sweet, salty, creamy, and crunchy cupcakes topped with chips, pretzels, toffee, and chocolate chips!
Servings: 24 cupcakes
Calories: 239kcal
Ingredients
- Cupcakes:
- 1 15oz. box chocolate cake mix
- 1 3.4oz box instant chocolate pudding mix
- ½ cup Greek yogurt
- ¾ cup vegetable oil
- ½ cup whole milk
- 3 large eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon espresso powder
- ¾ cup mini chocolate chips
- Frosting:
- 2 cups heavy cream
- ½ cup powdered sugar
- ? cup instant vanilla pudding mix dry
- Mini pretzels crushed, for topping
- Potato chips crushed, for topping
- Toffee bits crushed, for topping
- Mini chocolate chips for topping
Instructions
- Preheat oven to 350 degrees F and line a cupcake pan with liners.
- Mix together all of the cupcake ingredients for the cupcake batter in a large mixing bowl.
- Using a medium cookie scoop, scoop 2 scoops of batter into each liner (about 3 to 4 tablespoons).
- Bake the cupcakes for 18 to 22 minutes or until a cake tester comes out clean from the center.
- Let cupcakes cool completely on a wire rack before frosting.
- While cupcakes are cooling, whip together heavy cream, powdered sugar, and pudding mix in a stand mixer with a whisk attachment until light and fluffy
- Place frosting in a piping bag and pipe onto the cupcakes.
- Just before serving, sprinkle the crushed chips, pretzels, toffee bits, and mini chocolate chips on top of the cupcakes.
Notes
- I used Snyder’s brand Itty Bitty Pretzels but you can use any pretzels, some large ones will just need to be broken up a bit.
- Because our frosting has a whipped cream base, our cupcakes will need to be put in the refrigerator within 2 hours of preparation.
- Pretzels and chips can get soggy, so I always recommend adding them right before eating the cupcakes!
- Caramel drizzle is an optional topping for these cupcakes - we love the extra indulgence.
- Sour cream may be used in place of greek yogurt.
- This recipe has not been tested with alternative milks such as almond or oat, I always use whole.
Nutrition
Serving: 1g | Calories: 239kcal | Carbohydrates: 16g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 116mg | Fiber: 1g | Sugar: 11g