Irresistibly Sweet Chocolate Pretzel Cupcakes for Celebrations

These Chocolate Pretzel Cupcakes blend sweet and salty, offering rich chocolate flavor with crunchy pretzel frosting—a delightful treat for any occasion.

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Prep Time 20

Cook Time 20

Cooling Time 5

Total Time 45

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcakes

0.5 cups Unsalted Butter Can be substituted with margarine.
1 cups Sugar Brown sugar can enhance flavor.
2 large Eggs Flaxseed meal can be used as a vegan substitute.
1 teaspoon Vanilla Extract Opt for pure vanilla extract.
0.5 cups Natural Unsweetened Cocoa Powder Dutch-processed cocoa offers a milder taste.
1 cups All-Purpose Flour Substitute with gluten-free flour if needed.
1 teaspoon Baking Soda Ensure it’s fresh for optimal performance.
1 pinch Salt Can be skipped if using salted butter.
0.5 cups Milk Non-dairy milk can be used as an alternative.

For the Frosting

0.5 cups Salted Butter Use unsalted butter and adjust with salt if needed.
2 cups Powdered Sugar Opt for cornstarch-free brands for better texture.
1 cups Pretzel Crumbs Use plain or chocolate-covered pretzels.

For the Ganache

1 cups Semi-Sweet Chocolate Chips Substitute with milk or dark chocolate chips if desired.
0.5 cups Heavy Whipping Cream Half-and-half or milk can be used for a lighter version.

Equipment

Mixing bowls
Whisk
Cupcake tray
Oven
Food processor
Saucepan

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). In a bowl, cream together ½ cup unsalted butter and 1 cup sugar for 3-4 minutes. Add 2 eggs and 1 teaspoon vanilla, mix until smooth.
In another bowl, sift together ½ cup cocoa powder, 1 cup flour, 1 teaspoon baking soda, and a pinch of salt. Gradually add this dry mixture to the creamed mixture, alternating with ½ cup milk.
Line a cupcake tray with paper liners and fill each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
For the frosting, beat ½ cup salted butter until creamy. Add 2 cups powdered sugar and ¼ cup cocoa, mixing until incorporated. Fold in 1 cup pretzel crumbs and 1 teaspoon vanilla.
Melt 1 cup chocolate chips with ½ cup heavy cream over low heat, stirring until smooth. Frost cupcakes and drizzle ganache on top. Garnish with chocolate-covered pretzels.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients for better mixing and fluffier cupcakes. Experiment with flavored extracts for creative variations.

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