Name: Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 24 pieces pretzel twists; 6 ounces chocolate (milk, dark, or semi-sweet); 4 tablespoons unsalted butter (1/2 stick); 1/2 cup dark brown sugar (packed); 1 teaspoon kosher salt; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1 tablespoon scotch or whisky (optional); 1/4 cup canola oil; 1/2 cup peanut butter; 1/2 cup brown sugar; 1/4 cup sugar; 2 pieces eggs; 2 teaspoons vanilla; 1 1/2 cups flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon salt; 1/3 cup milk; 1/4-1/2 cup chocolate chips; 1/2 cup butterscotch chips (or peanut butter chips); 2 sticks butter (softened); 1 3/4 cups powdered sugar; 1/2 cup butterscotch sauce

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If you’re on the hunt for a dessert that combines the sweet and salty flavor profiles in a fun and delicious way, look no further! These Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting are a delightful treat that will satisfy your cravings and impress your friends and family. Imagine soft, moist peanut butter cupcakes topped with a creamy butterscotch frosting and a delightful crunch of chocolate-covered pretzels. This recipe is perfect for parties, special occasions, or just when you need a little something sweet in your life!

Why This Recipe Is Reliable

This recipe has been tested and refined to ensure that each bite is a perfect balance of flavors and textures. The combination of creamy peanut butter and crunchy pretzels gives these cupcakes a unique twist that sets them apart from traditional flavors. The butterscotch frosting adds a sweet, buttery finish that complements the rich chocolate and nutty cupcake base. Plus, it’s easy to follow, making it a great option for both novice and experienced bakers alike.

Ingredient List

To make these Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting, gather the following ingredients:

24 pretzel twists
6 ounces chocolate (milk, dark, or semi-sweet)
4 tablespoons unsalted butter (1/2 stick)
1/2 cup packed dark brown sugar
1 teaspoon kosher salt
1/2 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon scotch or whisky (optional)
1/4 cup canola oil
1/2 cup peanut butter
1/2 cup brown sugar
1/4 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4-1/2 cup chocolate chips
1/2 cup butterscotch chips (you may use peanut butter chips)
2 sticks butter, softened
1 3/4 cups powdered sugar
1/2 cup butterscotch sauce

Before You Start: Equipment

Before diving into the baking process, make sure you have the following equipment ready:

Mixing bowls (large and medium)
Electric mixer or whisk
Cupcake pan and liners
Measuring cups and spoons
Rubber spatula
Small saucepan (for melting chocolate)
Cooling rack

Step-by-Step: Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting

Step 1: Prepare the Cupcakes

Begin by preheating your oven to 350°F (175°C). Line a cupcake pan with liners for 12 cupcakes.

Step 2: Melt the Chocolate

In a small saucepan, melt the chocolate over low heat with 2 tablespoons of butter, stirring frequently until smooth. Once melted, remove from heat and set aside.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, combine 1/2 cup peanut butter, 1/4 cup canola oil, 1/2 cup brown sugar, and 1/4 cup sugar. Beat with an electric mixer until well combined. Add in the eggs and 2 teaspoons vanilla, mixing until smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture, alternating with 1/3 cup milk. Stir until just combined.

Step 5: Add Melted Chocolate

Pour the melted chocolate into the batter and gently fold it in until evenly distributed. If desired, fold in 1/4 to 1/2 cup of chocolate chips for extra decadence.

Step 6: Bake the Cupcakes

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow to cool in the pan for 5 minutes before transferring to a cooling rack.

Step 7: Make the Butterscotch Frosting

In a medium bowl, beat 2 sticks of softened butter until creamy. Gradually add 1 3/4 cups powdered sugar, mixing well. Stir in the 1/2 cup butterscotch sauce and mix until fluffy. If the frosting is too thick, add a splash of milk to reach your desired consistency.

Step 8: Assemble the Cupcakes

Once the cupcakes are completely cool, generously frost each cupcake with the butterscotch frosting.

Step 9: Prepare the Chocolate-Covered Pretzels

Melt the remaining 2 tablespoons of butter and chocolate together in a small saucepan. Dip each pretzel twist into the chocolate mixture, allowing the excess to drip off. Place the pretzels on a parchment-lined baking sheet to set.

Step 10: Decorate

Once the chocolate-covered pretzels have cooled and hardened, place one on top of each frosted cupcake for a delightful finish.

In-Season Swaps

Feel free to get creative with your ingredients! Here are some seasonal swaps you can try:

In the fall, swap butterscotch chips for pumpkin spice chips for a seasonal twist.
In the summer, use fresh berries on top of the frosting instead of pretzels for a fruity flavor.
During the holidays, add crushed peppermint to the frosting for a festive touch.

Frequent Missteps to Avoid

Overmixing the batter can lead to tough cupcakes. Mix until just combined.
Not allowing the cupcakes to cool completely before frosting will cause the frosting to melt.
Using cold butter straight from the fridge for the frosting can result in a lumpy texture. Make sure the butter is softened.

Cooling, Storing & Rewarming

After baking, allow your cupcakes to cool completely on a wire rack. If you have leftovers, store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator, where they can last up to a week. If you want to enjoy them warm, pop them in the microwave for about 10-15 seconds.

Common Questions

Can I use another type of nut butter instead of peanut butter?

Absolutely! Almond butter or cashew butter can be used for a different flavor profile. However, note that the texture and taste will vary slightly.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day or two in advance. Just keep them stored in an airtight container until you’re ready to frost and serve.

Is it possible to make the frosting without butterscotch sauce?

Yes! You can create a simple vanilla buttercream frosting by using vanilla extract instead of butterscotch sauce. Just mix butter, powdered sugar, and milk to your desired consistency.

How do I ensure my cupcakes rise properly?

Make sure your baking powder is fresh and not expired. Also, avoid opening the oven door too soon, as this can cause the cupcakes to collapse.

Bring It to the Table

Now that you’ve created these delightful Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting, it’s time to showcase your hard work! Serve them on a beautiful platter, and watch as your friends and family delight in every bite. These cupcakes are perfect for celebrations, gatherings, or just a special treat for yourself. Enjoy the rich flavors and textures, and don’t forget to savor the moment!