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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Table of Contents
- About Kitchen Sink Cupcakes
- Can these cupcakes be made in advance?
- How should these cupcakes be stored?
- What kind of toppings can you use?
- How long do cupcakes last?
- Can you freeze these Kitchen Sink cupcakes?
- Notes & tips for kitchen sink cupcakes
- More recipes with chocolate
- More cupcake recipes
- How to make kitchen sink cupcakes
- Recipe Details
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.
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.
What kind of toppings can you use?
Because these cupcakes are supposed to be with “everything and the kitchen sink,” the whole idea is to add lots of toppings that you might not normally see on a cupcake. Some of my favorites include:
- Pretzels, any type
- Potato chips. Plain chips would be best, but you can get creative here – whatever you think might go well with chocolate.
- Crackers, any type.
- Chocolate chips, any type.
- Toffee bits.
- Gummy bears or swedish fish.
- Chocolate or caramel sauce.
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
- You can substitute the greek yogurt for an equal amount of sour cream.
- This recipe has only been tested with whole milk, so I can’t reommend any substitutions (almond, oat, etc).
More recipes with chocolate
More cupcake recipes
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!
Kitchen Sink Cupcakes
For the Chocolate Cupcakes
- Remove bowl from mixer. Add chocolate chips to bowl and use a spatula to gently fold them into the batter.
- Pour batter into prepared cupcake pan, filling each cavity about 3/4 full (about 3-4 tablespoons per.)
- Bake cupcakes for 18-21 minutes or until a toothpick inserted into the center comes out clean.
- Let rest for 5 minutes in pan, then transfer to a wire cooling rack to cool completely.
For the Vanilla Frosting
- Using a stand mixer (or hand mixer + large bowl), whip together the heavy whipping cream, powdered sugar, and instant vanilla pudding mix until light and fluffy.
Putting it all Together
- Decorate cupcakes with frosting as desired.
- Just before serving, decorate tops of frosted cupcakes with pretzels, potato chips, toffee bits, and more mini chocolate chips.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.