Choclate Pretzel Cupcakes
These Chocolate-Covered Pretzel Cupcakes are the perfect blend of sweet and salty! Each cupcake is crowned with a sprinkle of flaked salt and a chocolate-covered pretzel for a show-stopping finish.
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Ingredients
- Box Chocolate Cake + ingredients called for on the box
- 3/4 cup Pretzels
- 1 cup Salted Butter, softened at room temperature
- 4 cups Powdered Icing Sugar
- 1/2 cup Cocoa Powder
- 2-3 Tablespoons Milk
- 1 teaspoon Vanilla Extract
- 2 teaspoons Flaked Salt, optional
- 18 Chocolate-Covered Pretzels
Instructions
- Heat your oven as directed by the cake mix box and line your muffin tins with 18 cupcake liners.
- Take ½ cup of pretzels and crush them up—think bite-sized bits, not powder. Sprinkle these salty crumbs into each cupcake liner before adding the batter.
- Prepare the chocolate cake mix according to the box instructions. Fill each liner with about ¼ cup of batter, right over the pretzel layer. Pop them into the oven and bake as directed.
- While the cupcakes cool, it’s frosting time. Beat softened butter, powdered sugar, cocoa powder, milk, and vanilla until you’ve got a fluffy, chocolatey masterpiece.
- Crush the remaining ¼ cup of pretzels into fine crumbs, toast them lightly in a skillet, and fold into the frosting for a subtle salted pretzel twist.
- Load your buttercream into a piping bag with a star tip and swirl it onto your cooled cupcakes. Top with a sprinkle of flaked salt and a chocolate-covered pretzel. Voilà! Dessert perfection.