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Chocolate Covered Pretzel Cupcakes
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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.
Course Dessert
Cuisine American
Keyword buttercream, caramel, chocolate, cupcake, dessert, pretzel
Prep Time 30 minutes
Cook Time 20 minutes
0 minutes
Total Time 50 minutes
Servings 24 Cupcakes

Ingredients

Chocolate 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

Caramel Buttercream:

  • 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

Garnish:

  • Chocolate Sauce
  • Caramel Sauce
  • Chocolate covered pretzels
  • Fresh mint optional

Instructions

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. 

To Assemble:

  • 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.