CHOCOLATE COVERED PRETZEL CUPCAKES
A recipe for Chocolate Covered Pretzel Cupcakes and a giveaway 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.
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).
Ingredients
Chocolate Cupcakes:
Caramel Buttercream:
Garnish:
Instructions
To make the chocolate cupcakes:
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).
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 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 (177˚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.
- For full instructions : tarasmulticulturaltable.com
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