Kitchen Sink Cupcakes

These kitchen sink cupcakes are the ultimate in sweet vs savory, with classic chocolate cupcakes topped with vanilla frosting and salty and crunchy toppings.

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About Kitchen Sink Cupcakes

If you’ve ever heard the phrase “everything and the kitchen sink,” that’s where the inspiration for these cupcakes comes from. The idea is to scour your kitchen and add lots of unique toppings that you wouldn’t normally see on a cupcake – all the best salty and crunchy snacks – but that are still delicious.

Plus, cupcakes like these are not only fun to serve, but fun to make. Part of the challenge is coming up with new combinations and creations.

What are kitchen sink cupcakes?

These cupcakes are inspired by the idiom, “everything but the kitchen sink.” It means that everything has been added to these cupcakes, where everything is code for all the delicious snacks and mix-ins you can possibly think of in a baked good.

Do you want chocolate chips? Sure, toss those in the batter. How about pretzels? Potato chips? Okay, go ahead and stick them in the frosting.

The possibilities are endless for the different flavor combinations when you’re adding everything in your pantry but the kitchen sink.

What’s in kitchen sink cupcakes?

To have your own fun and crazy kitchen sink cupcakes, you’ll need to track down the following ingredients:

• Chocolate cake mix – These cupcakes strive to make things easier by adapting boxed chocolate cake mix into moist cupcakes. You can use any type or flavor that you’d like.
• Instant chocolate pudding mix – A key ingredient for turning regular box mix into a delicious batter.
• Greek yogurt – Adds delicious moisture to the cupcakes. You can substitute this for an equal amount of sour cream.
• Espresso powder and mini chocolate chips – For enhancing the chocolate flavor.
• Vegetable oil, milk, eggs, vanilla, and salt – Classic ingredients for baked goods and homemade frosting.
• Heavy whipping cream, powdered sugar, and instant vanilla pudding mix – For creating the creamy frosting.
• Mini pretzels, potato chips, toffee bits, and caramel sauce – Just some of the fun add-ins that you can top the frosting with.

What other toppings can you use?

Because these cupcakes are supposed to have “everything and the kitchen sink,” the whole idea is to add lots of toppings that you might not normally see on a cupcake, particularly to create a sweet-and-salty combination. Other than those already listed in the recipe, some of my favorite additions include:

• Crackers, any type
• Whoppers
• Gummy bears or Swedish fish
• Sno-Caps
• Junior Mints
• Popcorn, like classic buttered, caramel popcorn, or kettle corn
• Cracker Jacks or Crunch ‘n Munch
• M&M’s, any type
• Mini marshmallows or dehydrated mini marshmallows
• Chocolate sauce
• Mini Rolo’s
• Different types of cereal, like Cheerios, Chex, or Frosted Flakes
• Peanuts, any type
• Bugels
• Chocolate Chip Cookie Dough Bites

Can these cupcakes be made in advance?

Yes, they totally can – but with one small catch.

Hold off on adding the extra toppings (such as the pretzels, chips, toffee bits, and caramel sauce) until just before serving. This will ensure that the crunchy toppings don’t become soggy by sitting in the frosting for too long.

How should these cupcakes be stored?

Due to these cupcakes having a whipped cream-based frosting, these cupcakes should be stored in the refrigerator. They should also not sit for more than two hours at room temperature.

How long do cupcakes last?

When stored in a sealed container in the refrigerator, cupcakes can last anywhere from two to three days.

Can you freeze these Kitchen Sink cupcakes?

Yes, you totally can!

To freeze these cupcakes:

• Bake cupcakes per recipe instructions, then allow to cool completely. Note: for best and consistent results, do not decorate cupcakes before freezing. Frosting types and consistency may vary and could impact how long or well the cupcakes will last while frozen.
• Wrap cupcakes in plastic wrap. You can either wrap them individually or arrange the cupcakes in a group (single layer) and wrap them together.
• Place wrapped cupcakes in a freezer bag or a storage container with a sealable lid.
• Cupcakes can be frozen for up to three months.

Notes & tips for kitchen sink cupcakes

• This recipe has only been tested with whole milk, so I can’t recommend any substitutions (almond, oat, etc).
• If you’re having a hard time finding espresso powder, you can also use instant espresso. Instant coffee is not recommended, though.
• Make sure you have enough muffin tins to make 24 cupcakes (total yield of this recipe, unless the serving size is adjusted in the recipe card below).

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How to make kitchen sink cupcakes

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Using a stand mixer (or hand mixer + large bowl), whip together the following ingredients: chocolate cake mix, vegetable oil, greek yogurt, milk, eggs, instant chocolate pudding mix, vanilla, salt, and espresso powder.

Step 2 – Turn off the mixer and use a spatula to gently fold the mini chocolate chips into the batter.

Step 3 – Using 2 cupcake pans, spray them with baking spray, add cupcake liners, and fill each cavity about 3/4 full of cupcake batter.

Step 4 – Bake!

Step 5 – While the cupcakes bake and cool, prepare the frosting by whipping together the heavy whipping cream, powdered sugar, and instant vanilla pudding mix.

Step 6 – Decorate the cupcakes with frosting, then top with crumbled pretzels, potato chips, toffee bits, mini chocolate chips, and caramel sauce.

Step 7 – Serve and enjoy!