These kitchen sink cupcakes are the ultimate in sweet vs savory, with classic chocolate cupcakes topped with vanilla frosting and salty and crunchy toppings.
Chocolate Cupcakes ‣ 15 ounce chocolate cake mix, 1 box ‣ 3/4 cup vegetable oil ‣ 1/2 cup greek yogurt ‣ 1/2 cup whole milk ‣ 3 large eggs ‣ 3.4 ounce instant chocolate pudding mix, 1 box ‣ 1 teaspoon vanilla extract ‣ 1/2 teaspoon salt ‣ 1/2 teaspoon espresso powder ‣ 3/4 cup mini chocolate chips Vanilla Frosting & Toppings ‣ 2 cup heavy whipping cream ‣ 1/2 cup powdered sugar ‣ 1/3 cup instant vanilla pudding mix, the powder, not prepared ‣ mini pretzels, crushed, for topping ‣ potato chips, crushed, for topping ‣ toffee bits, crushed, for topping ‣ mini chocolate chips, for topping ‣ caramel sauce, for topping
Using a mixer, whip together the following ingredients: chocolate cake mix, vegetable oil, greek yogurt, milk, eggs, instant chocolate pudding mix, vanilla, salt, and espresso powder. Fold in chocolate chips.
Using 2 cupcake pans, spray them with baking spray, add cupcake liners, and fill each cavity about 3/4 full of cupcake batter. Once done, bake!
While the cupcakes bake and cool, prepare the frosting by whipping together the heavy whipping cream, powdered sugar, and instant vanilla pudding mix.
Frost the cupcakes with icing, then begin decorating with crumbled pretzels, toffee bits, and mini chocolate chips.
Top with larger salty foods, like potato chips or whole pretzels.