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Chocolate Pretzel Cupcakes

Chocolate Pretzel Cupcakes: Sweet & Salty Holiday Bliss

These Chocolate Pretzel Cupcakes blend sweet and salty flavors for a delightful treat perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Unsalted Butter Can use salted butter for a different flavor.
  • 1 cup Sugar Can substitute with brown sugar.
  • 2 large Eggs For a vegan option, use flax eggs.
  • 1 teaspoon Vanilla Extract Almond extract can be used instead.
  • 1 cup Water Coffee can be used as a flavor enhancer.
  • 3/4 cup Unsweetened Cocoa Powder Dutch-processed can be used for a milder taste.
  • 1 1/2 cups All-Purpose Flour Gluten-free flour can be substituted.
  • 1 teaspoon Baking Soda Do not substitute with baking powder.
  • 1/2 teaspoon Salt Omit if using salted butter.
  • 1/2 cup Milk Any non-dairy milk can substitute.
For the Salted Chocolate Pretzel Frosting
  • 1/2 cup Salted Butter Unsalted can be used with a pinch of salt.
  • 2 cups Powdered Sugar No substitutes for consistency.
  • 1/4 cup Unsweetened Cocoa Powder Dutch-processed can be used for variation.
  • 1 cup Pretzel Crumbs Crushed chocolate-covered pretzels can be used.
  • 1 teaspoon Vanilla Extract Almond extract can be used instead.
  • 2-4 tablespoons Water Adjust for desired consistency.
For Decoration
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate can be used for more intensity.
  • 1/2 cup Heavy Whipping Cream Coconut milk can be used for a dairy-free option.
  • Sprinkles and Chocolate Covered Pretzels For festive decoration.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing Bowls
  • Electric Mixer
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful liners.
  2. Cream together the unsalted butter and sugar until light and fluffy.
  3. Add eggs, vanilla extract, and water; mix until combined.
  4. In a separate bowl, combine unsweetened cocoa powder, all-purpose flour, baking soda, and salt; whisk together.
  5. Gradually add the dry mixture to the wet ingredients; mix on low speed just until combined.
  6. Stir in the milk until smooth.
  7. Fill each cupcake liner about two-thirds full and bake for 18-20 minutes.
  8. While the cupcakes cool, beat together the frosting ingredients until creamy.
  9. Frost the cooled cupcakes with the salted chocolate pretzel frosting.
  10. Make the ganache by melting chocolate chips and heavy whipping cream until smooth.
  11. Drizzle ganache over frosted cupcakes and decorate with sprinkles or chocolate-covered pretzels.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

These cupcakes blend sweet and salty flavors and are perfect for festive occasions or everyday indulgences.

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