Cupcake Puppy Chow

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

cupcake puppy chow

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.

cupcake puppy chow in a glass bowl

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. 

2 images of cupcake puppy chow in glass bowls

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. 🙂

2 images of almond extract and imitation butter flavor in a bottle

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.

cupcake puppy chow in a glass bowl

cupcake puppy chow

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! 

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cupcake puppy chow in a glass bowl

Cupcake Puppy Chow

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 and 1/2 cups
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


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


  • 4 and 1/2 cups Rice Chex cereal*
  • 1/4 cup salted butter
  • 3 Tablespoons heavy cream (no substitutions)
  • 10 oz white chocolate candy melts or pure white chocolate
  • 1 teaspoon almond extract*
  • 1 teaspoon butter extract*
  • 2/3 cup assorted sprinkles
  • 1 and 1/2 cups confectioners’ sugar


  1. Pour the cereal in a large bowl, set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Discard excess powder and enjoy. Store at room temperature up to 2 weeks – please see note above about the “crunch” factor.


  1. Cereal: Do not use Crispex– I’ve found that it breaks easily.
  2. Extracts: You can make the puppy chow withoutextracts still maintaining a funfetti look and basic white chocolate flavor.

Keywords: cupcake puppy chow

framed print that says love and cupcakes are all you need

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


Comments are closed.

  1. Stumbled upon your blog this morning, and decided to make this today. Wow! So good! The only think I screwed up was not adding enough sprinkles. It looked like a ton when I as pouring, but the final product isn’t as “fun” as yours. The taste, though…delicious!

    I have an idea to try a chocolate mint version…

  2. This is truly goin g to take some self restraint after the kids go to bed!!!! I made it with vanilla rice chex bc they didn’t have a small box of plain rice and it turned out heavenly! I couldn’t find butter extract so I left that out but can only imagine how fab that would make it! Fun to use seasonal sprinkle colors too!

  3. I made this for my son’s birthday treat at school and it was a HUGE hit! I also found the Wilson’s Candy Melts made with sparkles in it, bought those and was able to skip that step. Will keep this in my recipe arsenal for future needs. Thanks again!

  4. This might seem like a ridiculous question, but which of these sweet type snack mixes (puppy chows) would hold up best in heat? We are holding a celebration of life this week and I would love to have a sweet snack mix to go with the savory, but it seems like these would all be problematic in the desert here. If you have ANY suggestions I am ALL ears! Love the blog by the way, I need to post some comments on here cuz I have made tons of your recipes and LOVE LOVE LOVE THEM!

    1. Hi Jen! This would be fine for a couple of hours – I suggest trying to keep it in a cool place and not directly in the sun if at all possible.

      1. Worth a shot! Thanks for the advice. Keep up the tastiness!

      2. Quick update! Made these for an event and they were perfect!!! They held up long enough to make it until they were all eaten. Even the people who have “given up refined carbs” dug in and couldn’t stop. Thanks for the delicious recipe

  5. I so want to try this!!

  6. You know, my roommate has a bag of standard puppy chow, and I’ve devoured a large amount of it. I need to try making my own (possibly this recipe) sometime. I was wondering if you ever thought of making a cinnamon sugar (snickerdoodle) puppy chow?

    1. That sounds delicious! Might be something I try. Thank you Ben!

  7. Good morning, I want to make this today for 4k snack tomorrow (Letter X day!). I’d like to use the butter/cream/extracts as I bought all of it. 🙂 Will it still be tasty in about 24 hours? I just don’t want to mix it up and have be unedible by tomorrow. Let’s keep in mind my audience is 4 year olds. 🙂 Thank you! (not super crunchy is fine, just don’t want soggy.)

    1. It will still be great tomorrow. Hope they enjoy.

  8. 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!

  9. 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?

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

  10. 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!

    1. Felicia– leave it out and use vanilla extract instead.

  11. Just made this with my daughter tonight and it was awesome! It did get a bit soggy, so I may try it without the butter to see, but you made an amazing treat, thank you for sharing!

  12. Hi, I am wanting to make this and send it overseas to my husband who is active duty military. His birthday is coming f up and I thought that this would be a great alternative to  actual birthday cake. Do you have any suggestions on how to package it in order to keep it fresh? It takes about 1-2 weeks for packages to arrive 

    1. I’d put it all into a tightly sealed ziplock bag, then put that bag in another ziplock bag. Box it up with some bubble wrap/shipping peanuts/etc and you’re good to go!

  13. Diane Negron Perez says:

    Looks mouth-watering!

  14. I made this and it’s delicious. Just wanted to say I put mine in the fridge that first night, and it stayed pretty crunchy. It almost got more crunchy. I think the cold resolidified the butter and kept it from Making the chex soggy.

  15. wow wow wow this recipe is a disaster. Not sure what the heck is supposed to come out…but…

    I tried to make this last night. I followed the recipe exactly, except I used half and half instead of heavy cream (I had no cream). That didnt seem to matter, the chocolate/butter mixture melted down beautifully. Added the extracts…holy cow waaaaay too much almond. It was so overpowering but I kept going. We did the rest of the steps and began to chow down but it was so sweet/almondy I couldnt handle it. I decided to try again today and just double the amount of chex so it wasn’t as sweet for me. SO take 2. I used heavy cream like the recipe said, and my chocolate/butter mixture did not melt down. I thought maybe I had burnt it so I tried again, following the recipe EXACTLY and it just would not melt correctly and the butter kept separating from the chocolate…Not sure what the heck happened but it worked just fine with the half and half so I cant help but think it was the heavy cream. Needless to say, next time I make this (which I will…it sounds so dang good) I will be making many adjustments. such as…9 c. Chex, 1/4 t. almond ext., adding 1/2 t. vanilla, and half and half instead of cream.

    Maybe I messed up somewhere, or maybe its just not meant to be for me. So sad.

  16. Im having a birthday pool party at a resort and I will need to makethis the night before . Do you think I could freeze them overnight and take to a 1230pm party. We live in Orlando so it is hot.
    Thank you

    1. Freezing would be OK, yes.

  17. Hi Sally! Just made this recipe and loved it! Just wanted to comment for the people that read comments before trying recipe. Next time I would try 1/2 tsp almond extract. I love almond but almost found the 1 tsp a little overpowering. I’m excited to try your other puppy chow recipes! ☺️

  18. Hi. How do you keep it from sticking all together as the chocolate dries? Is it still wet when you add it to the powdered sugar?

  19. Hi Sally,

    Have you ever put this in the freezer to keep it crunchy for a few days?


    1. Scratch my question, I just saw that it had already been asked.  Have a great week!

  20. Hello, I sent my husband to the store for white chocolate and he brought back white almond bark. Can I use this in lieu of white chocolate? ( I’ve never used this stuff) TIA

  21. I think that the link you provide in the beginning of the post to “Puppy Chow” is outdated, because when I click on it, it takes me to a page about dog food! Just thought you might like to know 🙂

  22. Hey Sally, Great recipe! Did you consider using Cake Batter Extract for this recipe? I saw McCormick Cake Batter extract at the store while picking up the butter extract and it seems like it might be perfect for something like this. I’m super curious do you have any recipes with Cake Batter Extract?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mark, We haven’t tested this with cake batter extract but it would likely be delicious. If you decide to try it let us know!

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