Chocolate Covered Pretzel Cupcakes
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.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
- 12 tbsp (6 ounces, 170 grams) unsalted butter (room temperature)
- 2/3 cup (4.75 ounces, 135 grams) granulated sugar
- 2/3 cup (5 ounces, 142 grams) packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- t teaspoon instant espresso powder
- 1 cup (8 ounces, 237 milliliters) buttermilk
- 1/2 cup (4 ounces, 118 milliliters) sour cream
- 1+3/4 cup (7.8 ounces, 221 grams) all purpose flour
- 1 cup (3 ounces, 85 grams) unsweetened cocoa powder
- 1+1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (8 ounces, 225 grams) unsalted butter (softened at room temperature)
- 4+3/4 cup (21 ounces, 600 grams) powdered sugar
- 1/4 cup (59 milliliters) caramel sauce
- 1 tsp salt
- 1-3 tbsp milk
- Chocolate Sauce
- Caramel Sauce
- Chocolate covered pretzels
- Fresh mint (optional)
Instructions
- 1
Preheat oven to 350˚F (180˚C). Line 24 muffin tins with cupcake liners or lightly grease.
- 2
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.
- 3
In a medium bowl, mix together the buttermilk and sour cream.
- 4
In another bowl, mix together the flour, cocoa powder, baking soda, and salt.
- 5
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.
- 6
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.
- 7
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.
- 8
Add 1-3 tablespoons of the milk as needed to reach the desired consistency for piping.
- 9
Transfer the buttercream to a piping bag fitted with desired tip and pipe onto the cooled, room temperature cupcakes.
- 10
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.