Servings
Font
Back
Kitchen Sink Cupcakes
5 from 12 votes

Kitchen Sink Cupcakes

Kitchen Sink Cupcakes combine chocolate cake mix with instant pudding and Greek yogurt to create a moist, tender crumb. The batter includes mini chocolate chips for texture, and an optional bit of espresso powder enhances the chocolate depth without adding coffee flavor. A whipped cream-based frosting with instant vanilla pudding complements the rich cake, topped with crushed pretzels, potato chips, toffee bits, and extra mini chocolate chips for a mix of sweet and salty contrast.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
50 mins
Servings: 24
Calories: 344 kcal
Course: Dessert
Cuisine: American

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:
    Cup of Yum
  1. Preheat oven to 350F and line two standard-sized 12-cup cupcake pans with liners; set aside.
  2. 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.
  3. 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.
  4. 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:
  1. 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.
  2. 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:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 344

% 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.