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Delicious Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting photo

Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting

These cupcakes are a delicious blend of sweet and salty! Enjoy rich peanut butter cupcakes topped with creamy butterscotch frosting and crunchy chocolate-covered pretzels.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 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

Equipment

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

Method
 

Directions:
  1. Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with liners for 12 cupcakes.
  2. Step 2: 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.
  3. Step 3: 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.
  4. Step 4: 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.
  5. Step 5: 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.
  6. Step 6: 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. Allow to cool in the pan for 5 minutes before transferring to a cooling rack.
  7. Step 7: 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.
  8. Step 8: Once the cupcakes are completely cool, generously frost each cupcake with the butterscotch frosting.
  9. Step 9: 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.
  10. Step 10: Once the chocolate-covered pretzels have cooled and hardened, place one on top of each frosted cupcake for a delightful finish.

Notes

  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • You can use almond or cashew butter as a substitute for peanut butter.