Chocolate Peanut Butter Pretzel CupcakesRecipe preview on Faxo
Recipe

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
- Pretzel Crust:
- Preheat oven to 350 degrees. Line cupcake/muffin pan with liners.
- 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.
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