halfbakedharvest4.6
Chocolate Covered Pretzel Peanut Butter Cupcakes with Boozy Butterscotch Frosting
These cupcakes are sweet, salty, peanutty and even boozy.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●sauce pot
- ●microwave
- ●oven
- ●bowl
📝 Preparation Steps
1
To make the butterscotch sauce. Melt the butter in a small sauce pot. Add the brown sugar, heavy cream and salt. Bring to a boil and then reduce heat to medium. Boil for 3 to ⏱️ 4 minutes. Remove from heat and stir in the vanilla and scotch, if using. Set a side to cool until ready to make the frosting.
vanilla extract1 teaspoonvanilla2 teaspoons
2
Melt chocolate in the microwave on ⏱️ 30 second intervals, stirring between each, until smooth.
chocolate (milk, dark or semi-sweet)6 ounces-1/2 cup chocolate chips1/4
3
You may also use a double broiler. Dip each pretzel in chocolate, allowing excess to drip off. Place on wax paper lined cookie sheets and chill in the freezer until firm.
chocolate (milk, dark or semi-sweet)6 ounces-1/2 cup chocolate chips1/4
4
Preheat oven to 350 degrees F. Line a cupcake tin with liners.
5
Mix the canola oil and peanut butter together in the bowl of an electric mixer until smooth and creamy. Add brown sugar, sugar and eggs and beat together until fluffy. Add vanilla.
eggs2vanilla extract1 teaspoonvanilla2 teaspoons
6
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Once mixed, add remaining dry ingredients. Add the milk and mix well. Fold in butterscotch chips.
7
Remove the chocolate covered pretzels from the freezer and place 1 or 2 in the bottom of each cupcake tin. Pour the batter into cupcake tins right over the chocolate covered pretzels and fill 2/3 of the way full. Bake for ⏱️ 15-20 minutes at 350. Let cool, then frost.
chocolate (milk, dark or semi-sweet)6 ounces-1/2 cup chocolate chips1/4
8
While the cupcakes bake, make the frosting. In the bowl of a stand mixer beat together the butter and powdered sugar until smooth and fluffy. Beat in the 1/2 cup butterscotch sauce until completely combined.
cup butterscotch sauce1/2
9
To assemble, pipe the fristing onto the cooled cupcakes. Garnish each cupcake with the chocolate covered pretzels. Then when ready to serve, generously drizzle cupcakes with the remaining butterscotch sauce. If your kitchen is hot keep the chocolate covered pretzels in the fridge until ready to eat. If you have a cool kitchen they will probably be fine on the counter.
chocolate (milk, dark or semi-sweet)6 ounces-1/2 cup chocolate chips1/4
Nutrition Facts
calories
531 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
2 g
sugar Content
60 g
sodium Content
593 mg
protein Content
8 g
cholesterol Content
52 mg
carbohydrate Content
89 g
saturated Fat Content
10 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...