Meet the Chocolate Peanut Butter Pretzel Cupcake!
We settled on a cupcake recipe that we adapted from three different sources:
- Peanut Butter Chocolate Chip Cupcakes by The Nerd’s Wife
- Chocolate Pretzel Cupcakes by The Cupcake Project
- Rich Chocolate Frosting from Allrecipes
(makes 3 dozen cupcakes)
- 1/2 cup butter or margarine, softened
- 2 tablespoons brown sugar
- 1-2/3 cups crushed pretzels
- 1 box devil’s food cake mix
- 1 small box Jello instant chocolate fudge pudding mix
- 8 oz sour cream
- 1 c applesauce
- 4 eggs
- 1/2 c milk
- 1 tsp vanilla extract
- 1 bag peanut butter chips
- 36 mini peanut butter cups (we used the dark chocolate ones from Trader Joe’s – YUM!)
- 1 cup butter (no substitutes), softened
- 4-1/2 cups confectioners' sugar
- 1-1/4 cups baking cocoa
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
1. Preheat oven to 350 degrees F (175 degrees C).
2. Crush the pretzels. I used my Ninja chopper to crush up the pretzels, but you could use a plastic bag and a mallet. You want to get them pretty fine so you can get an even layer.
3. In a medium bowl, mix together the crust ingredients.
4. Drop a small scoop of the crust mixture into the bottom of each cup (either a sprayed muffin pan or silicone cups). Use a small glass (shot glass with baking spray worked well) to pack them down to a firm crust.
5. Bake for 8-10 minutes. We noticed that the ones in the tin baked faster than the silicone cups. You will then want these too cool for a couple minutes before you add the batter.
6. While those are baking, combine all the batter ingredients except the PB chips and PB cups. Mix well until the batter is well combined. Stir in the chips by hand.
7. Drop a small spoonful of batter onto each pretzel crust. Then press a PB cup into the batter. The batter will allow a barrier so when the PB cup melts it won’t leak through any holes in the pretzel crust and make a mess!
8. Cover the PB cups with batter. Bake at 350 degrees for 20-22 minutes until a toothpick inserted in the center comes out clean (you might have to try a few times to miss the PB cups and chips!).
9. While the cupcakes are cooling, make the frosting! Cream 1 cup of softened butter with a mixer.
10. Gradually beat in confectioners' sugar, cocoa and vanilla.
11. Add milk until frosting reaches spreading consistency.
12. After frosting, sprinkle some sea salt on the top for a finishing touch! (Trust me, this is the best part!)
Enjoy! If you are a big fan of the “Take 5” candy bar (like my sis!) substitute a Rolo candy for the PB cup!
Here’s a printable recipe if you prefer.
We’d love to hear what you think! Are you a fan of a certain salty and sweet cupcake?