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Homemade Kitchen Sink Cupcakes photo

Kitchen Sink Cupcakes

These Kitchen Sink Cupcakes are a flavor explosion! Chocolatey, creamy, and topped with delightful surprises, they’re perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 15-ounce box chocolate cake mix (like Devil's Food Cake mix)
  • 1 3.4-ounce box instant chocolate pudding mix (dry, instant and NOT Cook 'N Serve)
  • 1 cup Greek yogurt or sour cream (do not use lite or low fat)
  • 1 cup vegetable or canola oil
  • 1 cup whole milk
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons salt
  • 2 teaspoons espresso powder
  • 1 cup mini chocolate chips
For the Frosting:
  • 2 cups heavy cream (very cold)
  • 1 cup confectioners' sugar
  • 1 cup instant vanilla pudding mix (dry, instant and NOT Cook 'N Serve)
For Topping:
  • Mini pretzels, crushed (for topping, as desired)
  • 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)

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake pan
  • Cupcake liners
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions:
  1. Step 1: Preheat Your Oven
    Start by preheating your oven to 350°F (175°C). This ensures your cupcakes bake evenly and rise perfectly.
  2. Step 2: Prepare the Cupcake Batter
    In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, Greek yogurt (or sour cream), vegetable oil, whole milk, eggs, vanilla, salt, and espresso powder. Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth and well combined. Gently fold in the mini chocolate chips for an extra chocolatey surprise.
  3. Step 3: Fill the Cupcake Liners
    Line your cupcake pan with liners, and fill each liner about two-thirds full with the batter. This allows room for the cupcakes to rise without overflowing.
  4. Step 4: Bake the Cupcakes
    Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  5. Step 5: Make the Frosting
    While the cupcakes are cooling, prepare the frosting. In a mixing bowl, combine the heavy cream, confectioners' sugar, and instant vanilla pudding mix. Using an electric mixer, beat on high speed until soft peaks form. This should take about 3-5 minutes. The result will be a light and fluffy frosting that pairs perfectly with your cupcakes.
  6. Step 6: Frost the Cupcakes
    Once the cupcakes are completely cool, use a piping bag or a spatula to generously frost each cupcake with the whipped cream frosting.
  7. Step 7: Add the Toppings
    Now comes the fun part! Top each frosted cupcake with your choice of crushed mini pretzels, potato chips, toffee bits, and mini chocolate chips. Feel free to get creative and mix and match to your heart’s content. For an extra touch, drizzle with salted caramel or chocolate sauce.

Notes

  • Allow cupcakes to cool completely before storing to prevent condensation.
  • Store in an airtight container at room temperature for up to 3 days; refrigerate leftovers for up to a week.
  • To rewarm, microwave for about 10 seconds to restore softness.