Cupcake Puppy Chow.

Addicting snack mix that tastes like cupcake batter! Made without cake mix.

Addicting snack mix that tastes like cupcake batter! Made without cake mix. @sallybakeblog

I’m really sorry for doing this to you. No really, I am.

I’m putting you in danger of the world’s most addicting, sweetest snack. If you like cupcakes, you’ll like this. If you like white chocolate, you’ll like this. If you like sprinkles… holy moly batman… you will LOVE this.

PS: This is NOT dog food. 

Puppy Chow aka Muddy Buddies is this.

Addicting snack mix that tastes like cupcake batter!  Made without cake mix.

I have received many, many, many requests for a new puppy chow variety. Last summer, I brought you S’mores Puppy Chow. Over the holidays, I brought you Peppermint Crunch Puppy Chow. You (and certainly I) LOVE this stuff. It was only a matter of time until I added sprinkles.

I made this chow just last night and I couldn’t wait one stinkin’ second to share it with you. It would be considered a crime if I made you wait.

The idea of this puppy chow came to me at work yesterday. It’s true, I daydream about sprinkles. I’ve seen Cake Batter/Funfetti Puppy Chow being done several times before.  Most recipes I see call for powdered cake mix. I went off the beaten path and came up with my own version, sans cake mix. 

Addicting snack mix that tastes like cupcake batter! Made without cake mix. @sallybakeblog

Today’s snacky little treat tastes like cupcakes. Buttery, funfetti cupcakes infused with sugary sprinkles. Slightly crunchy, very powdery, and covered in my magic “cupcake” formula. This gooey sweet stuff to be poured all over your Chex cereal. Begin by melting butter, heavy cream, and white chocolate candy melts over low heat in a saucepan. Stir everything constantly until the white chocolate is melted. The mixture will be buttery and “goopy” – very thick and very dense. If you are questioning its thickness, stop. It is supposed to be thick.

Remove the white chocolate/cream/butter mixture from the stove and stir in 2 magical ingredients: butter emulsion and almond emulsion. You can use butter extract and almond extract instead. I used almond emulsion and butter extract, as shown in the photo below. When exposed to high heat, the alcohol in extracts causes the white chocolate to seize, so the heavy cream is used to prevent the chocolate from seizing. If you’d like to purchase alcohol-free based flavorings, I recommend the bakery emulsions that I linked above.

If you’d rather make this puppy chow without purchasing emulsions or extracts, simply leave them out. The puppy chow, coated in white chocolate and sprinkles, will still taste like and look like funfetti I promise. :)

Cupcake Puppy Chow by

I used almond extract/emulsion and butter extract/emulsion instead of vanilla because I find that the two mixed together bring an impeccable “batter” flavor to the recipe. You may certainly use vanilla extract/emulsion as well (1 teaspoon), but do NOT leave out the butter or almond.

Pour the mixture over the Chex cereal. Using more cereal than 4.5 cups means less cupcake white chocolate in each bite. Since the mixture is so thick, you’ll really have to stir it into the cereal. Careful not to break the cereal as you mix it up. Everything will be warm since the white chocolate mixture just came from the stovetop. Wait a couple minutes before pouring on your sprinkles. Not too long, or else they won’t stick. Cover the coated cereal with assorted sprinkles.

Now comes the fun part. Grab a large zipped top bag, add 1.5 cups of powdered sugar, pour in the coated cereal and shake. Shake shake shake until all the cereal pieces are coated in sugar.  Just wait until you taste what’s inside that bag!

If you thought shaking the cereal in powdered sugar was fun, what until you take that first bite. You have just made the best cupcake-y snack in the entire world.  I realize cupcake-y is not a word, but I can hardly focus on anything but puppy chow right now.

I like to think I have a large amount of self control, but this is something I could NOT stop picking at. I even had a handful before breakfast this morning and again after my run. Scary  addictive. Consider this your warning. PS: this stuff is very sweet.

Addicting snack mix that tastes like cupcake batter! Made without cake mix. @sallybakeblog

Addicting snack mix that tastes like cupcake batter! Made without cake mix. @sallybakeblog

An easy, no bake recipe that only takes about 15 minutes. Dangerous, I tell ya. Put your party hats on, get your balloons ready because having this recipe is certainly something to celebrate! Now, excuse me while I go eat this for the rest of my life.

 *The puppy chow will not be as crunchy on day two. If you prefer your puppy chow to remain crunchy, simply leave out the butter. Melt the white chocolate or almond bark according to package instructions  before adding the extracts/emulsions.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Cupcake Puppy Chow

Yield: 4.5 cups

Print Recipe


  • 4.5 cups Rice Chex cereal (do not use Crispex - I've found that it breaks easily)
  • 1/4 cup salted butter
  • 3 Tablespoons heavy cream (no substitutions)
  • 10 oz white chocolate candy melts or pure white chocolate
  • 1 teaspoon almond emulsion or extract (please see note below)
  • 1 teaspoon butter emulsion or extract (please see note below)
  • 2/3 cup assorted sprinkles
  • 1 and 1/2 cups powdered sugar


Pour the cereal in a large bowl, set aside.

In a medium saucepan over low heat, melt the butter, cream, and white chocolate. Stir constantly until the white chocolate is fully melted. The mixture will be very thick and buttery. Remove from heat. Stir in almond extract and butter extract.

Pour warm white chocolate mixture over cereal. Stir it all together gently, making sure not to break the cereal. Wait about 3-4 (no longer) minutes and gently fold in the sprinkles - you don't want the sprinkles to lose their color.

In a large zipped top bag or covered container, add the powdered sugar. Pour the white chocolate covered cereal into the large bag or container. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.

Discard excess powder and enjoy. Store at room temperature up to 2 weeks - please see note (in red) above about the "crunch" factor.

Additional Notes:

*You can make the puppy chow without emulsions/extracts still maintaining a funfetti look and basic white chocolate flavor.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Love & Cupcakes

{Words to live by! I still need to hang it.}


Here are a few recipes you must try next!

Homemade Funfetti Cupcakes

You will never make boxed Funfetti Cupcakes again after you try this homemade recipe!


Funfetti Sugar Cookies

Soft-Baked Funfetti Sugar Cookies


Cake Batter Cinnamon Rolls

Cake Batter Cinnamon Rolls from scratch. No cake mix needed. Soft, fluffy, and irresistible!


Cake Batter Blondies

Cake Batter Blondies



187 Responses to “Cupcake Puppy Chow.”

  1. #
    Whitneyposted June 7, 2015 at 8:07 pm

    Just made this for a special event at school. Absolutely delicious! I omitted the butter extract and replaced it with butter because I realized we didn’t have any. It ended up just fine (: Just a heads up if anyone else is in the same situation! Personally, I would never omit the almond extract though, it really adds in the ‘cake’ish flavor.

    Great recipe and so easy!


  2. #
    Johannaposted June 15, 2015 at 3:45 am

    Hi there Sally! Your puppy chow looks like a really delicious treat that I want to try making myself, yet I live in germany and would need a substitute cereal for the american “Chex”. Does anybody now  about an alternative?


    • Sallyreplied on June 15th, 2015 at 8:27 pm

      Hmm. I’m unsure of the cereals available to you! Maybe take a look at all the varieties in the store?


  3. #
    Feliciaposted July 1, 2015 at 12:46 am

    I so badly want to try this – however, I may have a silly question: my best friend/roommate is allergic to tree nuts, and I’m afraid the almond extract will set off that allergy (seriously, she broke out in hives when she had to use almonds in ice cream a month ago [when she worked at Coldstone] and the oil got on her skin, she’s that allergic).  Does almond extract/emulsion affect those with allergies?  If so, is there something I could substitute, or would it be a better idea to just omit the extracts entirely?  Thanks!


    • Sallyreplied on July 1st, 2015 at 8:32 am

      Felicia– leave it out and use vanilla extract instead.


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