Using a stand mixer (or hand mixer + large bowl), mix together the chocolate cake mix, vegetable oil, greek yogurt, whole milk, eggs, instant chocolate pudding mix, vanilla, salt, and espresso powder until combined.
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
Transfer frosting to a pastry bag with a decorative tip of your choice (or a ZipLoc bag with the corner cut out).
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.
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