Kitchen Sink Cupcakes
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Kitchen Sink Cupcakes

Kitchen Sink Cupcakes

Get a sweet 'n salty surprise when pretzels and chocolate are tucked inside an irresistible Pillsbury™ BatterPro™ Vanilla Muffin & Cake Batter cupcake.

Servings: 21 servings (1 serving = 1 cupcake)
Cupcakes
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ BatterPro™ Vanilla Muffin & Cake Batter (10929), thawed
3 lb
1 each
Pretzel sticks, lightly broken
4 oz
1 cup
Semi-sweet chocolate chips
3 oz
1/2 cup
Finishing
INGREDIENT
WEIGHT
MEASURE
Caramel topping
2.50 oz
1/4 cup
Kosher salt
1 1/3 tsp
Cupcakes
  1. Pipe 2.2 oz (#20 scoop) thawed batter into greased or paper-lined muffin pans.
  2. Top with 2 tsp lightly broken pretzel sticks and 1 tsp chocolate chips.
  3. Bake as directed below; allow to cool.
BAKE:
TEMP
TIME
Convection Oven*
325°F
12-16 minutes
Standard Oven
375°F
20-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.
Finishing
  1. Drizzle cooled cupcakes with 1/2 tsp caramel topping and a pinch of salt before serving.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 cupcake
Calories
300
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
430mg
18%
Total Carbohydrate
37g
12%
Dietary Fiber
0g
0%
Sugars
20g
Protein
3g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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