If you crave an unforgettable cupcake experience, let me introduce you to my absolute favorite, the Chocolate Peanut Butter Kitchen Sink Cupcakes Recipe. This dessert is not just a cupcake; it’s a joyful celebration of rich chocolate and creamy peanut butter coming together with a surprise crunch from salty pretzels and potato chips. Every bite is a playful mix of textures and flavors that excites your taste buds and comforts your soul. Whether you’re baking for a party or a cozy treat at home, this recipe promises to be a showstopper that everyone will be raving about.
Ingredients You’ll Need
The magic of the Chocolate Peanut Butter Kitchen Sink Cupcakes Recipe lies in the simplicity and quality of the ingredients. Each one plays a crucial role in building layers of flavor and texture, making these cupcakes wonderfully moist, fluffy, and irresistibly creamy.
- Chocolate cake mix (1 box, devil’s food, 15-ounce): The foundation that delivers a deep chocolatey base with moist crumb.
- Chocolate instant pudding (1 box, 3.9-ounce, dry): Adds extra richness and a fudgy texture to the batter.
- Eggs (4): They provide structure and moisture, binding all ingredients beautifully.
- Vegetable oil (¾ cup): Keeps the cupcakes tender and moist without overpowering flavors.
- Greek yogurt, plain (1 cup): Adds a slight tang and creamy texture while helping retain moisture.
- Vanilla extract (2 teaspoons): Enhances the sweetness and balances the chocolate and peanut butter notes.
- Whole milk (½ cup): Creates a smooth batter with the perfect consistency.
- Unsalted butter, softened (1 cup): The star of the frosting that brings richness and helps achieve that luscious texture.
- Creamy peanut butter (1 cup): Offers that classic nutty flavor that perfectly pairs with chocolate.
- Sea salt, fine (½ teaspoon): Balances the sweetness and highlights the peanut butter’s flavor.
- Heavy cream (4 tablespoons): Lightens the frosting and adds that silky mouthfeel.
- Powdered sugar (3 cups): Sweetens and thickens the frosting for perfect piping.
- Pretzels: A crunchy, savory garnish that adds a delightful salty crunch to every bite.
- Potato chips (wavy): Another addictive salty topping that contrasts beautifully with the sweet frosting.
How to Make Chocolate Peanut Butter Kitchen Sink Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 325 degrees Fahrenheit. Then get your muffin tin ready by lining it with baking liners to ensure those cupcakes release easily and look picture-perfect once baked.
Step 2: Mix the Batter
In a large bowl, combine the chocolate cake mix, chocolate instant pudding, eggs, vegetable oil, Greek yogurt, vanilla extract, and whole milk. Using a hand mixer, beat everything together until the batter is silky smooth and fully incorporated. This step is key to creating the moist, rich cupcake base that makes this recipe shine.
Step 3: Fill and Bake
Fill each cupcake liner about three-quarters full with your luscious batter—this helps them rise to just the right height without overflowing. Slide your muffin tin into the oven’s middle rack and bake for 15 to 18 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean, giving you a perfectly baked cupcake that’s soft but sturdy enough to hold your incredible frosting.
Step 4: Cool Before Frosting
Once out of the oven, transfer the cupcakes immediately onto a wire cooling rack. Letting them cool completely is crucial because warm cupcakes will melt the frosting and lose that beautiful whipped texture.
Step 5: Make the Peanut Butter Frosting
In a large bowl, beat the softened unsalted butter until it’s silky and lump-free. Then blend in the creamy peanut butter for that rich, nutty flavor boost. Add half of the powdered sugar along with the fine sea salt and vanilla extract, mixing everything until smooth. Next, fold in the remaining powdered sugar and heavy cream, beating until you achieve a fluffy, spreadable frosting. Adjust the texture by adding more powdered sugar if too thin or more heavy cream if too thick—getting it just right makes all the difference!
Step 6: Decorate and Garnish
Pipe generous swirls of your peanut butter frosting onto each cooled cupcake. To finish, sprinkle pretzels and wavy potato chips on top for that delightful sweet and salty crunch that lives up to the “kitchen sink” name.
How to Serve Chocolate Peanut Butter Kitchen Sink Cupcakes Recipe
Garnishes
Besides the classic pretzels and potato chips, you can add chopped peanuts or mini peanut butter cups as extra toppings. These add more texture and deepen the peanut butter flavor, making your cupcakes a real conversation starter at any gathering.
Side Dishes
Serve these cupcakes with a cold glass of milk or a cup of strong coffee. The creamy beverages balance the rich sweetness perfectly and round out the experience nicely without overpowering the complex flavors in the cupcake.
Creative Ways to Present
For parties, arrange your cupcakes on tiered stands sprinkled with extra pretzels and chips around them for a playful look. You could also package them in clear boxes tied with ribbon for adorable edible gifts that showcase the layers and toppings beautifully.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Just ensure the container is sealed well to keep the frosting fresh and prevent the cupcakes from drying out.
Freezing
Want to keep these delicious Chocolate Peanut Butter Kitchen Sink Cupcakes Recipe for longer? Freeze them without frosting first by wrapping each cupcake in plastic wrap, then storing them in a freezer bag for up to 3 months. Thaw completely before frosting and decorating.
Reheating
If you enjoy your cupcakes slightly warmed, gently microwave a cupcake for 10 to 15 seconds, but only once frosted if you like the frosting soft. Otherwise, warm them before adding frosting to maintain the frosting’s perfect texture.
FAQs
Can I make the frosting ahead of time?
Absolutely! The peanut butter frosting can be made up to 3 days in advance. Just keep it covered tightly in the fridge, then give it a quick whip before piping to restore its fluffy texture.
What if I don’t have a boxed cake mix or pudding mix?
You can bake this from scratch using your favorite chocolate cake recipe and adding cocoa powder or melted chocolate to replicate the deep chocolate flavor. Instant pudding helps with moisture, but you can try adding sour cream as an alternative to keep that moistness.
Can I substitute crunchy peanut butter for creamy?
Yes, though creamy peanut butter provides a smoother frosting that’s easier to pipe. Crunchy peanut butter will add a bit of texture, which some people love, but it can make the frosting a tad grainier.
Are pretzels and potato chips necessary in the recipe?
They are not essential, but they give this cupcake its signature “kitchen sink” vibe by adding a salty crunch. You can swap them with nuts, toffee bits, or skip them altogether if you prefer a more classic cupcake.
How do I prevent frosting from being too runny?
If your frosting feels too soft, simply add more powdered sugar, a little at a time, until it thickens to your liking. Chilling the frosting briefly before frosting can also help it set up better for piping.
Final Thoughts
There really is something magical about the Chocolate Peanut Butter Kitchen Sink Cupcakes Recipe that makes baking and indulging in these bites feel special. It’s the perfect blend of sweet, salty, and rich flavors paired with exciting textures that turn ordinary cupcakes into an experience you’ll want to recreate again and again. Trust me, once you try it, these will become your go-to treat for any occasion. So grab your ingredients and get baking — your taste buds will thank you!
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Chocolate Peanut Butter Kitchen Sink Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 18 servings
Description
Decadent Chocolate Peanut Butter Kitchen Sink Cupcakes combine rich chocolate cake with creamy peanut butter frosting, topped with a delightful crunch of pretzels and wavy potato chips for a sweet and salty treat that’s perfect for any occasion.
Ingredients
Cupcake Batter
- 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 plain Greek yogurt
- 2 Teaspoons vanilla extract
- ½ Cup whole milk
Peanut Butter Frosting
- 1 Cup unsalted butter (softened)
- 1 Cup creamy peanut butter
- ½ Teaspoon fine sea salt
- 2 Teaspoons vanilla extract
- 4 Tablespoons heavy cream
- 3 Cups powdered sugar
Toppings
- Pretzels
- Wavy potato chips
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C) and line a muffin tin with baking liners to ready it for cupcake batter.
- Mix Batter: In a large bowl, combine the chocolate cake mix, dry chocolate instant pudding, eggs, vegetable oil, Greek yogurt, vanilla extract, and whole milk. Use a hand mixer to beat everything together until the batter is smooth and thoroughly mixed.
- Fill Cups: Spoon the batter into the lined muffin cups, filling each about three-quarters full to allow room for rising without spilling over.
- Bake: Place the muffin tin on the middle rack of your oven and bake for 15 to 18 minutes. Check doneness by inserting a toothpick or cake tester into the center; if it comes out clean, the cupcakes are ready.
- Cool: Remove the cupcakes from the oven and immediately transfer them onto a wire cooling rack to cool completely before frosting.
- Prepare Frosting – Beat Butter: In a large bowl, beat the softened unsalted butter until smooth and free of lumps.
- Add Peanut Butter: Mix in the creamy peanut butter and continue to beat until the mixture is smooth and uniform.
- Add Sugar and Flavor: Add half of the powdered sugar, fine sea salt, and vanilla extract, beating until smooth. Then add the remaining powdered sugar and the heavy cream, and beat again until well combined.
- Adjust Consistency: If the frosting is too thin, gradually add more powdered sugar one tablespoon at a time until desired thickness is reached. Conversely, if it’s too thick, add more heavy cream, one tablespoon at a time, to thin it out.
- Frost and Decorate: Pipe the peanut butter frosting onto the cooled cupcakes. Finish by garnishing each cupcake with pretzels and wavy potato chips for a crunch and a hit of salty flavor.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use room temperature butter and peanut butter to achieve a smooth frosting texture.
- Adjust the heaviness of frosting by varying powdered sugar and heavy cream as needed.
- For extra chocolate flavor, consider using devil’s food cake mix and chocolate pudding.
- The pretzels and potato chips add a fun salty contrast to the sweet frosting – feel free to experiment with other crunchy toppings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
