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+ servings
Chocolate cupcakes on a wooden stand topped with mini pretzels, ruffle chips, chocolate chips, and toffee pieces.
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5 from 1 vote

Kitchen Sink Cupcakes

These kitchen sink cupcakes are delicious chocolate cupcakes topped with a creamy vanilla frosting, and loaded with toffee pieces, pretzels, potato chips and more. They're the perfect sweet and salty treat and so delicious!
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Servings: 24
Calories: 335kcal

Equipment

Ingredients

For the Chocolate Cupcakes:

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

For the Vanilla Frosting:

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

For Topping the Cupcakes:

  • mini pretzels
  • potato chips (roughly chopped)
  • toffee bits
  • mini chocolate chips
  • caramel syrup

Instructions

For the Chocolate Cupcakes:

  • Preheat the oven to 350 degrees Fahrenheit. Lin a cupcake pan with paper liners.
  • Add all the ingredients for the cupcakes to a large mixing bowl. Stir them all together till combined.
  • Add about 3 to 4 TBS of batter into each liner.
  • Bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  • Remove the cupcakes from the oven and let them cool for about 5 minutes in the pan, then transfer them to a cooling rack to cool completely.

For the Vanilla Frosting:

  • Add the heavy cream, powdered sugar, and pudding mix to the bowl of a stand mixer with a whisk attachment (or use a hand mixer and a large bowl) and whisk the frosting until it is light and fluffy.
  • Scoop the frosting into a piping bag, and pipe it onto the cooled cupcakes.

For Topping the Cupcakes:

  • Just before serving, sprinkle the mini pretzels, potato chips, toffee, and mini chocolate chips over the top of the cupcakes.
  • Drizzle caramel syrup over the top of the cupcakes.
  • Enjoy immediately.

Nutrition

Calories: 335kcal | Carbohydrates: 32g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 317mg | Potassium: 139mg | Fiber: 1g | Sugar: 22g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg