5.0 from 18 votes
Kitchen Sink Cupcakes Recipe
Kitchen Sink Cupcakes Recipe - delicious sweet, salty, creamy, and crunchy cupcakes topped with chips, pretzels, toffee, and chocolate chips!
Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 24 cupcakes
Calories: 196 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cupcakes:
- 15 oz chocolate cake mix standard chocolate cake box
- 3.4 oz 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
- ⅓ 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.
Cup of Yum
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 Information
Serving
1g
Calories
196kcal
(10%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
45mg
(15%)
Sodium
217mg
(9%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
343IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 196
% 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.