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Chocolate Covered Pretzel Cupcakes

Chocolate Covered Pretzel Cupcakes: Sweet & Salty Bliss

Delight in the sweet and salty bliss of Chocolate Covered Pretzel Cupcakes, a perfect festive treat!
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup Unsalted Butter Provides moisture and richness; you can use salted butter but reduce the added salt.
  • 1 cup Sugar Sweetens the cupcakes and contributes to their structure.
  • 2 pieces Eggs Binds all ingredients together to create a moist cupcake; use room-temperature eggs for best results.
  • 1/2 teaspoon Vanilla Extract Adds depth of flavor; consider using almond extract for a delightful twist.
  • 6 tablespoons Water Hydrates the batter; feel free to replace it with milk for extra richness.
  • 6 tablespoons Natural Unsweetened Cocoa Powder Essential for imparting that rich chocolate flavor; avoid Dutch-processed for a better rise.
  • 1 cup All-Purpose Flour Provides structure; swap for a gluten-free flour blend to make it gluten-free.
  • 1/2 teaspoon Baking Soda Acts as a leavening agent, allowing the cupcakes to rise beautifully.
  • 1/4 teaspoon Salt Balances sweetness and enhances all flavors.
  • 6 tablespoons Milk Moistens the batter; any milk alternative can also work wonders.
For the Salty Chocolate Pretzel Frosting
  • 1 cup Salted Butter Provides a creamy texture that serves as the frosting base; unsalted butter can be used with added salt.
  • 3 1/2 cups Powdered Sugar Sweetens the frosting and gives it that delightful thickness.
  • 1/2 cup Natural Unsweetened Cocoa Powder Ensures your frosting stays rich in chocolate flavor.
  • 1 cup Pretzel Crumbs Adds a unique salty crunch; using regular crushed pretzels will yield better blending.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor of the frosting.
  • 1/2 cup Water Divided; helps achieve the desired frosting consistency; adjust as needed for thickness.
For Decoration
  • 2 oz Semi-sweet Chocolate Chips Perfect for that gorgeous chocolate ganache drizzle.
  • 2 1/2 tablespoons Heavy Whipping Cream Creates a smooth ganache; coconut cream can be used as a dairy-free substitute.
  • Sprinkles Add festive color and extra fun to your decorations!
  • Chocolate Covered Pretzels Ideal for garnish, bringing a whimsical touch to your cupcakes.

Equipment

  • Oven
  • Cupcake tins
  • Mixing bowls
  • Whisk
  • Mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake tins with paper liners.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition, then stir in vanilla.
  3. In a separate bowl, whisk together cocoa powder, flour, baking soda, and salt.
  4. Gradually mix the dry ingredients into the creamed mixture, alternating with water. Divide the batter into the cupcake tins.
  5. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack.
  6. For the frosting, beat butter until creamy, adding powdered sugar and cocoa powder gradually. Mix in pretzel crumbs and vanilla extract, adjusting water for consistency.
  7. Spread or pipe the frosting on cooled cupcakes, drizzle with ganache made from melted chocolate chips and cream, and decorate with sprinkles and chocolate-covered pretzels.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Ensure your butter is at room temperature for better creaming. Avoid over-mixing the batter to keep cupcakes fluffy. Allow cupcakes to cool before frosting.

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