Description

These are rich chocolate cupcakes on a pretzel crust topped with peanut butter buttercream, chocolate ganache that is drizzled with a chocolate ganache and then garnished with a chocolate dipped pretzel.

Ingredients

• Pretzel Crust:
• 3 c. salted pretzel sticks
• 1/2 c. unsalted butter, melted
• 2 T. brown sugar
• Chocolate Cupcakes:
• 1 c. unsalted butter
• 1 1/2 c. brewed coffee
• 1 T. espresso powder
• 1 T. vanilla
• 3/4 c. cocoa powder
• 1/3 c. sour cream
• 1/3 c. buttermilk
• 2 eggs
• 2 c. sugar
• 2 c. flour
• 1 1/2 t. baking soda
• 1/2 t. salt
• Peanut Butter Buttercream:
• 2 c. unsalted butter, room temperature
• 2 1/3 c. creamy peanut butter
• 6 c. powdered sugar
• 1 c. heavy whipping cream
• 1 t. salt
• Chocolate Ganache:
• 5 oz. 50% cocao Lindt chocolate (or any semi-sweet baking chocolate)
• 3/4 c. heavy whipping cream
• 1 T. unsalted butter
• 1 t. vanilla
• Chocolate Covered Pretzels (for garnish)
• 1 bag large thin pretzels
• 1 c. semi-sweet chocolate chips, melted

Steps

1. Pretzel Crust:
2. Preheat oven to 350 degrees. Line cupcake/muffin pan with liners.
3. Using a food processor, pulse the pretzels into small chunks. Add the melted butter and brown sugar; process on high until combined and the pretzels are in small crumbs.