A recipe for Chocolate Covered Pretzel Cupcakes in celebration of my sixth blogiversary! 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.
Chocolate Covered Pretzel Cupcakes
Tara’s Multicultural Table turned six years old last week and I am celebrating with these cupcakes! The inspiration actually came from my recipe for Chocolate Covered Pretzel Hot Chocolate.
Rich, chocolate cupcakes are covered with a salted caramel buttercream and garnished with chocolate and caramel sauce, a chocolate covered pretzel, and a small sprig of mint. You can even add a sprinkling of crushed pretzels or mix them right into the buttercream like Elizabeth of Sugarhero.
The chocolate covered pretzels can be store-bought or you can make your own by dipping small pretzel twists into melted dark chocolate and allowing them to set on parchment. The mint is completely optional, but I have a ton growing in my backyard and liked the contrast in color (plus this helped them match the hot chocolate).
Fill each muffin tin about 2/3-3/4 full. I like to use an ice cream scoop for a consistent size in each cupcake. Bake the cupcakes just until cooked through and a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely to room temperature before topping with the frosting. Don’t drizzle with the chocolate and caramel sauce until immediately before serving. The unfrosted cupcakes can be made a day or two in advance and stored in an airtight container at room temperature.
Make sure the butter is softened at room temperature before blending into the frosting. This will help create a smooth and creamy texture. While beating, add a splash or two of milk or additional powdered sugar as needed to get the desired consistency for piping or spreading with a spatula.
Looking for more cupcake recipes?
- Blood Orange Chardonnay Cupcakes
- Brownie Cupcakes with Peanut Butter Frosting
- Gingerbread Cupcakes with Eggnog Buttercream
Chocolate Covered Pretzel Cupcakes Recipe
Chocolate Covered Pretzel Cupcakes
- 12 tablespoons (6 ounces, 170 grams) unsalted butter room temperature
- 2/3 cup (4.75 ounces, 135 grams) granulated sugar
- 2/3 cups (5 ounces, 142 grams) packed light brown sugar
- 2 large eggs
- 1 teaspoon 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 cups (7.8 ounces, 221 grams) all purpose flour
- 1 cup (3 ounces, 85 grams) unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (8 ounces, 225 grams) unsalted butter softened at room temperature
- 4 3/4 cups (21 ounces, 600 grams) powdered sugar
- 1/4 cup (59 milliliters) caramel sauce
- 1 teaspoon salt
- 1-3 tablespoons milk
- Chocolate Sauce
- Caramel Sauce
- Chocolate covered pretzels
- Fresh mint optional
To make the chocolate cupcakes:
- Preheat oven to 350˚F (180˚C). Line 24 muffin tins with cupcake liners or lightly grease.
- 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.
- In a medium bowl, mix together the buttermilk and sour cream.
- In another bowl, mix together the flour, cocoa powder, baking soda, and salt.
- 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.
- 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.
To make the caramel buttercream:
- 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.
- Add 1-3 tablespoons of the milk as needed to reach the desired consistency for piping.
- Transfer the buttercream to a piping bag fitted with desired tip and pipe onto the cooled, room temperature cupcakes.
- 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.