Description
These Chocolate-Covered Pretzel Cupcakes combine a rich, moist chocolate cake base with a crunchy, salty pretzel surprise inside and on top. Topped with a fluffy chocolate salted pretzel buttercream and finished with a chocolate-covered pretzel and flaked salt, these cupcakes offer the perfect sweet and salty dessert experience.
Ingredients
Cake Ingredients
- Box of Chocolate Cake Mix (plus ingredients called for on the box, typically eggs, oil, and water)
- 3/4 cup Pretzels (divided)
Frosting Ingredients
- 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 (for topping)
Instructions
- Prepare the Oven and Muffin Tins: Preheat your oven according to the instructions on the chocolate cake mix box. Line your muffin tins with 18 cupcake liners.
- Prepare Pretzel Base: Take 1/2 cup of pretzels and crush them into bite-sized pieces (not powdered). Sprinkle these crushed pretzels evenly into each cupcake liner to create a crunchy salty base.
- Make the Cake Batter: Follow the directions on the cake mix box to prepare the chocolate cake batter. Carefully spoon about 1/4 cup of batter over the crushed pretzels in each liner, making sure the pretzels stay evenly distributed underneath.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake as directed by the cake mix box (usually about 18-22 minutes), or until a toothpick inserted comes out clean. Remove and allow cupcakes to cool completely.
- Make the Frosting: While the cupcakes cool, beat together the softened salted butter, powdered icing sugar, cocoa powder, 2-3 tablespoons of milk, and vanilla extract until light, fluffy, and smooth.
- Prepare Pretzel Crumbs for Frosting: Crush the remaining 1/4 cup of pretzels into fine crumbs and lightly toast them in a dry skillet over medium heat until fragrant and slightly golden. Let cool, then gently fold these pretzel crumbs into the chocolate buttercream for a subtle salty crunch.
- Decorate the Cupcakes: Transfer the frosting into a piping bag fitted with a star tip. Pipe swirls of frosting onto each cooled cupcake. Finish by sprinkling each with flaked salt and topping each cupcake with a whole chocolate-covered pretzel.
Notes
- Use room temperature butter for the best frosting texture.
- Adjust the milk in the frosting to reach your preferred consistency.
- Crushing pretzels to different sizes adds texture variation.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Allow cupcakes to come to room temperature before serving if refrigerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
