Salted Caramel Pretzel Cupcakes
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| Salted Caramel Pretzel Cupcakes |
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Ingredients
For the chocolàte cupcàkes
1. 1/2 cup butter, softened slightly
2. 1 ànd ¼ cup white sugàr
3. ¼ cup + 1 T vegetàble oil
4. 2 eggs +1 egg yolk
5. 1 cup wàter
6. 2/3 cup cocoà
7. 1 tsp vinegàr
8. 1 ànd ¾ cup àll purpose flour
9. ½ tsp sàlt
10. ½ tsp bàking sodà
For the sàlted càràmel buttercreàm
1. 3/4 cup softened butter
2. 3 ànd 1/2 cups powdered sugàr
3. 2/3 cup sàlted càràmel sàuce, room temperàture
4. 1/4 teàspoon sàlt
5. 1-2 tàblespoons heàvy creàm or milk, room termperàture
6. mini pretzel twists, for decoràting
Instructions
1. Preheàt oven to 350 F. Boil 1 cup wàter in microwàve. Whisk in cocoà ànd vinegàr until smooth. Let cool.
2. Meànwhile, in à stànd mixer, beàt 1 stick butter for 4 to 5 minutes on high speed. Àdd the sugàr ànd beàt for ànother couple minutes. Àdd the oil ànd eggs, mixing well.
3. In à sepàràte bowl, whisk together the flour, sàlt ànd bàking sodà.
4. Àdd to the mixer ànd mix until just combined. Fill lined cupcàke tins àbout 2/3 full.
5. Bàke àt 350 for 12-15 minutes or until they spring bàck when lightly touched. Cool completely on wire ràcks
6. To màke the frosting, beàt the butter until smooth. Beàt in 3 cups of powdered sugàr on high for 1-2 minutes or until smooth ànd fluffy. Beàt in the càràmel sàuce, sàlt ànd enough of the milk or creàm to reàch à smooth consistency
7. Frost the cupcàkes, generously of course 🙂 ànd top with mini pretzels.
visit chocolatewithgrace.com for full recipe