Chocolate Malted Potato Chip Cupcake

Sweet, salty, and upcycled, too. This riff on a flavor from our recipe vault packs two snack-time opposites into one hedonistic scoop. First, the sweet: fudgy chocolate cupcakes baked with Renewal Mill’s dark chocolate baking mix, made with okara, a soy flour upcycled from plant-based milk. Glazed in chocolate, they’re set aside while we create the salty: chocolate-dipped Uglies kettle potato chips. Their deep ridges and quirky curves catch extra oil and chocolate, making them even more delicious. Finally, both chocolate-coated creations are folded into malty, upcycled barley milk ice cream. To finish, a thick ribbon of caramel—because, honestly, why wouldn’t we?