Chocolate Covered Pretzel Cupcakes
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Excellent
Chocolate Covered Pretzel Cupcakes
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A recipe for Chocolate Covered Pretzel Cupcakes! Chocolate cupcakes are covered with a salted caramel buttercream, drizzled with chocolate and caramel sauce, and topped with a chocolate covered pretzel for the finishing touch.
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Ingredients
Chocolate Cupcakes:
- 12 tablespoons butter room temperature, unsalted, 6 ounces (170 grams
- 2/3 cup granulated sugar 4.75 ounces (135 grams
- 2/3 cups light brown sugar packed, 5 ounces (142 grams
- 2 egg large
- 1 teaspoon vanilla extract
- t teaspoon instant espresso powder
- 1 cup buttermilk 8 ounces (237 milliliters
- 1/2 cup sour cream 4 ounces (118 milliliters
- 1 3/4 cups all-purpose flour 7.8 ounces (221 grams
- 1 cup unsweetened cocoa powder 3 ounces (85 grams
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Caramel Buttercream:
- 1 cup butter softened at room temperature, unsalted, 8 ounces (225 grams
- 4 3/4 cups powdered sugar 21 ounces (600 grams
- 1/4 cup caramel sauce 59 milliliters
- 1 teaspoon salt
- 1-3 tablespoons milk
Garnish:
- chocolate sauce
- caramel sauce
- chocolate covered pretzels
- mint optional, fresh
Instructions
To make the chocolate cupcakes:
- Preheat oven to 350˚F (180˚C). Line 24 muffin tins with cupcake liners or lightly grease.
- In a large bowl of a stand mixer fitted with a paddle attachment, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and espresso powder.
- In a medium bowl, mix together the buttermilk and sour cream.
- In another bowl, mix together the flour, cocoa powder, baking soda, and salt.
- Add 1/4 of the flour mixture to the mixer and beat on low speed until just combined. Add 1/3rd of the buttermilk mixture, followed by another 1/4th of the flour mixture. Continue until all the ingredients have been incorporated.
- Transfer the mixture to the prepared muffin tins, filling them 3/4 full (I use an ice cream scoop). Bake in preheated oven just until cooked through and a toothpick inserted in the center comes out clean, 20-22 minutes. Allow to cool on wire racks.
To make the caramel buttercream:
- In a large bowl, beat the butter until light and creamy using a hand mixer. Slowly beat in the powdered sugar until well combined followed by the caramel and salt.
- Add 1-3 tablespoons of the milk as needed to reach the desired consistency for piping.
To Assemble:
- Transfer the buttercream to a piping bag fitted with desired tip and pipe onto the cooled, room temperature cupcakes.
- Top each caramel buttercream covered cupcake with a drizzle of chocolate sauce, caramel sauce, one chocolate covered pretzel, and a small sprig of mint. Serve immediately.
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Overall Rating
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4 reviews
Excellent
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