Chocolate Peanut Butter Pretzel Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 17
 
Ingredients
  • CUPCAKES
  • 12 tablespoons (1 and ½ sticks) butter
  • ½ cup cocoa powder
  • 1 and ¼ cup granulated sugar
  • 2 teaspoons coffee (brewed; I used leftover from my morning coffee. can be omitted if desired.)
  • 2 large eggs
  • 1 cup + 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 and ¼ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • FROSTING:
  • ½ cup (1 stick) butter, softened to room temperature
  • ½ cup peanut butter
  • 2 and ⅓ cup powdered sugar
  • dash salt
  • TOPPING:
  • 17 pretzels
Instructions
  1. TO MAKE CUPCAKES: Preheat oven to 350˚F. Line muffin tin with cupcake liners.
  2. Melt the butter in a medium saucepan over medium heat. Whisk in the sugar and cocoa powder until combined. Add coffee and remove from heat. (This is the butter mixture.)
  3. Measure milk into a liquid measuring cup and add vanilla extract. Set aside. (This is the milk mixture.)
  4. Sift together flour, baking soda, and salt.
  5. Add eggs one at a time into butter mixture.
  6. Add milk mixture and butter mixture to dry ingredients, alternating until all ingredients are combined. (Add ⅓ of butter mixture, ⅓ of milk mixture, ect. until all are combined.)
  7. Fill cupcake liners with batter until about ⅔ full. I used a ¼ measuring cup for each tin.
  8. Bake for 15-17 minutes, or until a toothpick inserted into the middle of a cupcake comes out with no batter. Let cool before topping with frosting.
  9. TO MAKE FROSTING:
  10. Beat butter in stand mixture with whisk attachment until smooth. Add peanut butter and mix until combined. Add powdered sugar a little at a time until all is combined. Mix in salt.
  11. Spread on cooled cupcakes and top with a pretzel.
Recipe by Pixie Dust Kitchen at http://pixiedustkitchen.com/2013/12/30/chocolate-peanut-butter-pretzel-cupcakes/