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Kitchen Sink Cupcakes Recipe

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4.3 from 77 reviews

These Kitchen Sink Cupcakes are rich, decadent chocolate cupcakes loaded with mini chocolate chips and topped with a fluffy vanilla pudding frosting. The unique twist comes from the crunchy, salty-sweet salad of mini pretzels, crushed potato chips, toffee bits, and caramel drizzle on top, creating a delightful combination of textures and flavors that will satisfy any sweet tooth.

  • Total Time: 42 minutes
  • Yield: 24 servings

Ingredients

Chocolate Cupcakes

  • 15 ounces chocolate cake mix
  • 3/4 cup vegetable oil
  • 1/2 cup Greek yogurt
  • 1/2 cup whole milk
  • 3 large eggs
  • 3.4 ounces instant chocolate pudding mix
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 3/4 cup mini chocolate chips

Vanilla Frosting

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/3 cup instant vanilla pudding mix

Toppings

  • Mini pretzels, crushed
  • Potato chips, crushed
  • Toffee bits, crushed
  • Mini chocolate chips
  • Caramel sauce

Instructions

  1. Prepare Oven and Muffin Tins: Preheat your oven to 350°F. Line two muffin tins with cupcake liners and set aside to prepare for batter.
  2. Mix Cupcake Batter: In a stand mixer or large bowl with a hand mixer, combine the chocolate cake mix, vegetable oil, Greek yogurt, whole milk, eggs, instant chocolate pudding mix, vanilla extract, salt, and espresso powder. Mix until fully blended and smooth.
  3. Add Chocolate Chips: Remove the bowl from the mixer and gently fold in the mini chocolate chips using a spatula to distribute them evenly without deflating the batter.
  4. Fill Cupcake Liners: Pour the batter into the lined muffin tins, filling each about three-quarters full to allow space for rising.
  5. Bake Cupcakes: Place the muffin tins in the oven and bake for 18 to 21 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
  6. Cool Cupcakes: Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  7. Prepare Vanilla Frosting: Using a stand mixer or hand mixer, whip the heavy whipping cream, powdered sugar, and instant vanilla pudding mix together until the mixture becomes light, fluffy, and holds firm peaks.
  8. Pipe Frosting: Fill a pastry bag fitted with your desired piping tip with the prepared vanilla frosting and pipe it decoratively onto each cooled cupcake.
  9. Add Toppings: Just before serving, sprinkle crushed mini pretzels, crushed potato chips, toffee bits, mini chocolate chips, and drizzle caramel sauce over the frosted cupcakes for a sweet and salty crunch.
  10. Serve: Serve the cupcakes immediately to enjoy the contrast of textures while the frosting is fresh and the toppings are crisp.

Notes

  • For best results, ensure cupcakes are completely cool before frosting to prevent frosting from melting.
  • The espresso powder enhances chocolate flavor but can be omitted if desired.
  • Store frosted cupcakes in the refrigerator if not serving immediately, but add crunchy toppings just before serving to maintain their texture.
  • Feel free to customize toppings based on your favorite sweet and salty combinations.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 21 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/kitchen-sink-cupcakes-recipe/