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Chocolate Pretzel Cupcakes

Chocolate Pretzel Cupcakes That Will Steal the Show

These Chocolate Pretzel Cupcakes combine sweet and salty for a delightful treat, perfect for impressing guests at any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcakes
  • 1/2 cup Unsalted Butter Adds moisture and richness; substitute with margarine for a dairy-free option.
  • 1 cup Sugar Provides sweetness and balance; can use brown sugar for a deeper flavor.
  • 2 units Eggs For structure and moisture; flax eggs can be used for a vegan alternative.
  • 1/2 teaspoon Vanilla Extract Enhances flavor; can substitute with almond extract for a different note.
  • 6 tablespoons Natural Unsweetened Cocoa Powder Provides chocolate flavor; Dutch-process cocoa can alter taste and color slightly.
  • 1 cup All-Purpose Flour Gives structure; a gluten-free blend can be used as a substitute.
  • 1/2 teaspoon Baking Soda Leavening agent for rise; ensure it’s fresh for best results.
  • 1/4 teaspoon Salt Enhances all flavors; sea salt can be a gourmet alternative.
  • 6 tablespoons Milk Adds moisture; can be substituted with plant-based milk.
Frosting
  • 1 cup Salted Butter Base of the frosting adding flavor; use unsalted for better control of salt levels.
  • 3 1/2 cups Powdered Sugar Sweetens frosting; can adjust based on desired sweetness.
  • 1 cup Pretzel Crumbs Provides texture and flavor; can substitute with ground graham crackers for a different flavor.
  • 1 teaspoon Vanilla Extract Adds flavor; can swap with other extracts.
  • 1/2 cup Water Adjusts frosting consistency; replace with milk for creaminess.
Ganache
  • 2 oz Semi-Sweet Chocolate Chips Used for ganache; may substitute with dark chocolate for a richer flavor.
  • 2 1/2 tablespoons Heavy Whipping Cream Helps create velvety ganache; substitutes with coconut cream for a non-dairy option.
Decoration
  • Sprinkles Choose themed shapes to match your celebration!

Equipment

  • Cupcake pan
  • Mixing bowls
  • Electric mixer
  • spatula
  • Saucepan

Method
 

Chocolate Pretzel Cupcake Instructions
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with colorful cupcake liners.
  2. In a large mixing bowl, cream together ½ cup of unsalted butter and 1 cup of sugar until light and fluffy, about 3-4 minutes.
  3. Add in 2 eggs, one at a time, mixing well after each addition. Pour in ½ teaspoon of vanilla extract.
  4. In a separate bowl, whisk together 6 tablespoons of cocoa powder, 1 cup of flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
  5. Gradually incorporate the dry ingredients into the wet mixture, alternating with 6 tablespoons of milk.
  6. Fill cupcake liners about ⅔ full and bake for 18-20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack.
  7. Beat 1 cup of salted butter until creamy. Gradually add 3 ½ cups of powdered sugar and 1 cup of pretzel crumbs, alternating with ½ cup of water.
  8. Frost cooled cupcakes with the pretzel-infused frosting.
  9. In a saucepan, combine 2 oz of chocolate chips and 2 ½ tablespoons of cream over low heat, stirring until smooth. Drizzle over frosted cupcakes.
  10. Top with festive sprinkles and chocolate-covered pretzel toppers.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure pretzel crumbs are finely ground for even texture. Allow cupcakes to cool completely before frosting.

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