Monday, February 21, 2011

Chocolate Peanut Butter Pretzel Cupcake

My sister-in-law, T, was in town this weekend and we had a plan – cupcakes. Yep, that was the extent of our plan.  In fact our plan was to test a couple different cupcake recipes.  It’s easier when you have help (both in baking and eating).  And I had a ton of recipes I’ve been dying to try.  But then she brought us a ridiculous amount of treats from Trader Joes (sadly, Denver doesn’t have TJs!) and it seemed a little overkill to make a bunch of cupcakes as well.  So we settled on making only one (and used some of the TJ treats to kick them up a notch!).

Meet the Chocolate Peanut Butter Pretzel Cupcake!

We settled on a cupcake recipe that we adapted from three different sources:
  1. Peanut Butter Chocolate Chip Cupcakes by The Nerd’s Wife
  2. Chocolate Pretzel Cupcakes by The Cupcake Project
  3. Rich Chocolate Frosting from Allrecipes
Chocolate Peanut Butter Pretzel Cupcakes
(makes 3 dozen cupcakes)
Pretzel Crust
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons brown sugar
  • 1-2/3 cups crushed pretzels
Cake Batter
  • 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?
Linking to: 
Today's Creative BlogTip Junkie handmade projectsTidy MomIt's a KeeperMake and Takes
PhotobucketConfessions of a SAHM


Cupcake Carrie said...

those look SOOOO yummy! I found your blog via Tip Junkie and am following it now :-) have a great day!

Candice said...

That sounds so yummy!

HeatherV said...

Thanks, ladies!! They are delish - the salty and the sweet is a perfect balance. I may or may not have had one for breakfast this week. :)

christine @ leapfroglane said...

Oh my word... these look and sound delicious!! I may have to find time to make these...

Katie @ EyeSpyDIY said...

Mmm those look great! I will have to try this recipe.

Also, I have a great Dove chocolate giveaway going on right now and would love if stopped by and entered:

~Katie @ Eye Spy DIY

Anonymous said...

Peanut Butter and Chocolate is always a big hit around my house, I am going to bookmark this! The pretzel bottoms alone would be tasty! Sounds like you had a great time with your sister in law! Thanks for sharing.

Anonymous said...

Those sound amazing! I've never had a salty and sweet cupcake, can not wait to try it...I'm drooling right now! :-) Thanks for linking it up!

Anonymous said...

My mouth is watering just looking at them! Hollie

Emily {WhipperBerry} said...

Ooh! YUMMY!!! Thanks for joining the Friday Flair!!

Michelle @ On and Off My Plate said...

OMGosh....those are amazing!

Christina @ It's a Keeper said...

Hi! This looks awesome! I host a weekly blog hop -- It's a Keeper Thursdays. I'd love for you to stop by and link up!

Christina @ It's a Keeper

Jodie said...

This looks wonderful! I'm your newest follower, I would love for you to stop back sometime!

Wishing you a wonderful week,

Lady Behind The Curtain said...

I think you've included all my favorites in this one. Thanks for sharing. I can't wait to try this recipe!

Allison @ Alli 'n Son said...

I bet these are just amazing! Love the chocolate , peanut butter, pretzel combo.

Thanks for linking up with Sweet Tooth Friday, I hope to see you again this week.

steph said...

These look amazing! Can I use paper liners, or only silicone or tin?

Anonymous said...

If using a metal muffin tin, can I use paper baking cups to line the tin or does spraying the tin actually work better? thanks!

Post a Comment

Related Posts Plugin for WordPress, Blogger...