Kitchen Sink Cupcakes
User Reviews
5
Kitchen Sink Cupcakes
Description
These cupcakes start with a chocolate cake mix blended with instant pudding mix, Greek yogurt, oil, whole milk, eggs, vanilla, salt, and espresso powder to enrich the chocolate. The mini chocolate chips folded into the batter provide bursts of chocolate in every bite. The batter is portioned into cupcake liners and baked until the tops spring back and a toothpick comes out clean or with moist crumbs. Cooling the cupcakes before frosting is important to maintain texture.
The frosting is made from heavy cream whipped with confectioners' sugar and instant vanilla pudding mix to hold its shape and provide a creamy contrast to the rich cake. The cupcakes are finished with a combination of crunchy toppings including crushed pretzels, potato chips, toffee bits, and mini chocolate chips, adding texture and balancing sweet and salty flavors. Drizzling salted caramel or chocolate sauce is optional.
These cupcakes are suited to those who want a cake with a moisture-rich crumb and an interplay of textures and tastes in both batter and toppings.
Notes emphasize using whole milk to achieve the intended texture and consistency with the pudding mix, as alternative milks are not tested. Espresso powder is recommended for enhancing chocolate flavor but can be omitted. Mini chocolate chips are preferred for even distribution in batter and topping due to their size.
Ingredients
Cupcakes
- chocolate cake mix one 15-ounce box, e.g. Devil's Food Cake mix
- instant chocolate pudding mix dry (instant and NOT Cook 'N Serve, one 3.4-ounce box
- ½ cup Greek yogurt do not use lite or low fat, or sour cream
- ¾ cup vegetable oil or canola oil
- ½ cup whole milk See Notes
- 3 egg large
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon espresso powder See Notes
- ¾ cup mini chocolate chips See Notes
Frosting and Toppings
- 2 cups heavy cream very cold
- ½ cup confectioners' sugar
- ⅓ cup instant vanilla pudding mix dry (instant and NOT Cook 'N Serve)
- pretzels crushed, for topping; as desired, mini
- potato chips crushed, for topping; as desired
- Toffee bits crushed, for topping; as desired
- mini chocolate chips for topping; as desired
- salted caramel sauce or chocolate sauce, optional for drizzling
Instructions
Cupcakes:
- Preheat oven to 350F and line two standard-sized 12-cup cupcake pans with liners; set aside.
- To a large mixing bowl, add the cake mix, pudding mix (dry, you're not making pudding), and all remaining ingredients. Beat on high with a handheld electric mixer until well mixed.
- Using a medium cookie scoop, add about 3 to 4 tablespoons batter to each cavity in the cupcake pans. Note - You may not make exactly 24 cupcakes and be short a couple which is fine, don't worry about it.
- Bake for about 18 to 22 minutes. Tip - Rotate pans once midway through baking for even cooking. Cupcakes are done with the tops are set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow cupcakes to cool momentarily in the pans before transferring to wire racks to cool completely. While the cool, make the frosting.
Frosting:
- To the bowl of a stand mixer fitted with the whisk attachment (or handheld electric mixer with whisk attachment), add the heavy cream, confectioners' sugar, dry pudding mix, and beat on high until light and fluffy.
- Transfer the frosting into a pastry bag fitted with a round tip OR simply just spoon a bit on top of the cooled cupcakes.
Decorating:
- As desired, evenly sprinkle the cupcakes with the pretzels, potato chips, toffee bits, mini chocolate chips, and optionally drizzle with caramel or chocolate sauce. Serve immediately.
- Cupcakes needs to be refrigerated after two hours due to the whipped cream in the frosting. Cupcakes will keep airtight in the fridge for up to 1 week. Tip - Because the pretzels and chips can get soggy, it's best to add them (and the other toppings too) right before you plan to serve the cupcakes. Meaning, don't decorate all 24 right away if you're not planning on consuming them all that day.
Notes
- Use whole milk in the batter for proper pudding mix texture; skim or non-dairy milks are not recommended.
- Instant espresso powder adds chocolate depth without coffee taste but can be omitted if desired.
- Mini chocolate chips are preferred for batter and topping because they distribute evenly and suit the cupcake size better than regular chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 344kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 48mg | 16% |
| Sodium | 413mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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