Chocolate Peanut Butter Pretzel Cupcakes
User Reviews
4.9
24 reviews
Excellent
Chocolate Peanut Butter Pretzel Cupcakes
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Sinfully decadent chocolate cupcakes filled with a creamy peanut butter filling and topped with whipped chocolate ganache and crushed pretzel. These Chocolate Peanut Butter Pretzel Cupcakes are out of this world!
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Ingredients
Chocolate Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 3/4 cup warm water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Peanut Butter Cream Filling
- 1/2 cup creamy peanut butter
- 1/4 cup butter melted
- 1/4 cup powdered sugar
Whipped Chocolate Ganache
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 34 pretzels crushed
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Instructions
- Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
- Fill each cupcake 2/3 full.
- Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
- Make the peanut butter cream filling by combining the peanut butter, melted butter, and powdered sugar in a bowl using a hand mixer. Transfer the filling to a pastry bag with a large open tip. Insert the tip into the top of the cooled cupcakes and squeeze about 1 teaspoon of filling into the cupcake. If you inject too much it may split the cake.
- Make the frosting by heating the heavy cream in a small saucepan until it just begins to simmer. Pour over the chocolate chips. The heat of the cream will melt the chocolate chips. Let it stand for a couple minutes before stirring, then stir until smooth. Let it cool to room temperature. Using a hand mixer or stand mixer, whip it until it is firm enough to hold a shape. Pipe it onto the cooled and stuffed cupcakes in whatever fashion you think is cute. I just use a plain swirl. Top with crushed pretzel.
Nutrition Information
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Serving
1cupcake
Calories
294kcal
(15%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
38mg
(13%)
Sodium
222mg
(9%)
Potassium
208mg
(6%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
250IU
(5%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 294kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 222mg | 9% |
| Potassium | 208mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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