Chocolate Peanut Butter Kitchen Sink Cupcakes
These chocolate peanut butter kitchen sink cupcakes are delicious. The blend of sweet chocolate flavor cake and salty chips and pretzels makes them irresistible for game day.
Servings: 18
Ingredients
For the Cupcakes:
- 1 Box chocolate cake mix devil’s food, 15-Ounce
- 1 Box chocolate instant pudding 3.9-Ounce, dry
- 4 eggs
- ¾ Cup vegetable oil
- 1 Cup Greek yogurt plain
- 2 Teaspoons vanilla extract
- 1/2 Cup whole milk
For the Peanut Butter Frosting:
- 1 Cup unsalted butter softened
- 1 Cup creamy peanut butter
- ½ Teaspoon sea salt fine
- 2 Teaspoons vanilla extract
- 4 Tablespoons heavy cream
- 3 Cups powdered sugar
To Decorate:
- pretzels
- potato chips wavy
Instructions
Cupcakes:
- Preheat the oven to 325 degrees F and line a muffin tin with baking liners. Set aside.
- In a large bowl, mix together all the batter ingredients and beat with a hand mixer until batter is smooth and all ingredients are incorporated.
- Fill baking cups with batter until they are ¾ full. Make sure not to overfill!
- Bake for 15 to 18 minutes on the middle rack of the oven.
- If a toothpick or cake tester comes out clean, the cupcakes are ready.
- Immediately transfer to a wire cooling rack to help the cupcakes cool before you frost.
Peanut Butter Frosting:
- In a large bowl, beat butter until smooth and free of lumps.
- Add in your peanut butter and beat until smooth.
- Add in half of the powdered sugar, salt, and vanilla extract.
- Mix until smooth then add in the remaining powdered sugar and heavy cream and mix again.
- If your frosting is too thin, add more powdered sugar, a tablespoon at a time, until you reach your desired consistency.
- If the frosting is too thick, add in more heavy cream, a tablespoon at a time, until you reach your desired consistency.
- Pipe the frosting onto your cooled cupcakes then garnish with pretzels and potato chips.
Notes
Let them cool: If you try to frost the cupcakes before they're cool, the frosting will melt and become messy, so allow the cupcakes to cool completely first!
Change the flavor: If you want to swap the cake mix and instant pudding mix for different flavors, go ahead - you might end up discovering a brand new favorite cupcake recipe!
Check when they're done: As ovens vary, you will need to check your cupcakes for doneness with a toothpick. They typically take anywhere from 15 to 18 minutes to cook through.
Change the flavor: If you want to swap the cake mix and instant pudding mix for different flavors, go ahead - you might end up discovering a brand new favorite cupcake recipe!
Check when they're done: As ovens vary, you will need to check your cupcakes for doneness with a toothpick. They typically take anywhere from 15 to 18 minutes to cook through.
Nutrition
Calories: 395kcal | Carbohydrates: 42g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 349mg | Potassium: 207mg | Fiber: 1g | Sugar: 31g | Vitamin A: 429IU | Vitamin C: 0.02mg | Calcium: 75mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
