Kitchen Sink Cupcakes Recipe
User Reviews
5
Kitchen Sink Cupcakes Recipe
Description
These cupcakes start with a chocolate cake base enhanced by instant chocolate pudding mix, Greek yogurt, vegetable oil, whole milk, eggs, vanilla, salt, and espresso powder to deepen the chocolate flavor. Mini chocolate chips are folded into the batter for bursts of chocolate throughout. Baking ensures a moist, rich crumb.
After cooling, the cupcakes receive a whipped cream frosting made by whipping heavy cream with powdered sugar and instant vanilla pudding mix. The frosting lightens the texture and adds sweetness with a creamy finish. Just before serving, a mix of crushed pretzels, potato chips, toffee bits, and mini chocolate chips is sprinkled on top, providing a crunchy contrast and a blend of sweet, salty, and chocolate flavors.
The cupcakes need refrigeration within two hours of preparation due to the whipped cream frosting to maintain freshness. Adding crunchy toppings just before serving prevents sogginess. Optional caramel drizzle can enhance indulgence. Greek yogurt can be substituted with sour cream for slightly different texture. Whole milk is recommended; alternative milks are untested.
Ingredients
Cupcakes:
- 15 oz chocolate cake mix standard chocolate cake box
- 3.4 oz instant chocolate pudding mix
- ½ cup Greek yogurt
- ¾ cup vegetable oil
- ½ cup milk whole
- 3 egg large
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon espresso powder
- ¾ cup mini chocolate chips
Frosting:
- 2 cups heavy cream
- ½ cup powdered sugar
- ⅓ cup instant vanilla pudding mix dry
- pretzels crushed, for topping, mini
- 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
- Use whole milk as the recipe has not been tested with alternative milks like almond or oat milk.
- Refrigerate cupcakes within 2 hours due to the whipped cream frosting base to keep them fresh.
- Add crushed pretzels and chips toppings just before serving to maintain their crunchiness and avoid sogginess.
- Sour cream can be used instead of Greek yogurt as a substitute ingredient.
- Caramel drizzle is optional and adds extra indulgence when desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 196kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 45mg | 15% |
| Sodium | 217mg | 9% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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