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Chocolate Peanut Butter Cupcakes with Pretzel Crust
Created by: Howcan Team
Ingredients
- 1 1/2 cups of pretzel crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
- 1 1/2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of unsweetened cocoa powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of water
- 1/3 cup of vegetable oil
- 1 teaspoon of white vinegar
- 1 teaspoon of vanilla extract
- 1/2 cup of creamy peanut butter
- 1/4 cup of unsalted butter, softened
- 2 cups of powdered sugar
- 2-3 tablespoons of milk
- 1/2 cup of mini pretzels, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine 1 1/2 cups of pretzel crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Mix well until the crumbs are coated with butter. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the pretzel crust.
- In a large bowl, whisk together 1 1/2 cups of flour, 1 cup of granulated sugar, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Add 1 cup of water, 1/3 cup of vegetable oil, 1 teaspoon of white vinegar, and 1 teaspoon of vanilla extract to the dry ingredients. Mix until just combined.
- Fill each cupcake liner about 2/3 full with the chocolate batter, on top of the pretzel crust.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, beat 1/2 cup of creamy peanut butter and 1/4 cup of softened unsalted butter until smooth. Gradually add 2 cups of powdered sugar, mixing well after each addition. Add 2-3 tablespoons of milk, as needed, to reach a creamy consistency.
- Frost the cooled cupcakes with the peanut butter frosting and garnish each cupcake with a mini pretzel. Enjoy!
The history of Chocolate Peanut Butter Cupcakes with a pretzel crust can be traced back to the fusion of sweet and salty flavors in American cuisine. This delectable treat combines the rich, indulgent taste of chocolate and peanut butter with the satisfying crunch of a pretzel crust. Renowned chefs and bakers across the United States have embraced this innovative dessert, incorporating it into their menus to tantalize taste buds. One of the key elements of this recipe is the balance of flavors and textures. The creamy peanut butter filling and moist chocolate cake are perfectly complemented by the salty, crispy pretzel crust. Achieving the ideal harmony between these components is essential to creating an unforgettable culinary experience. For those seeking the ultimate Chocolate Peanut Butter Cupcake with a pretzel crust, renowned bakeries in cities like New York, Los Angeles, and Chicago are known for their exceptional renditions of this dessert. However, adventurous home cooks can also experiment with alternative methods, such as using different types of chocolate or adding a hint of sea salt to elevate the flavor profile. Whether enjoyed at a trendy urban bakery or lovingly prepared in a home kitchen, Chocolate Peanut Butter Cupcakes with a pretzel crust continue to captivate dessert enthusiasts with their irresistible combination of sweet, salty, and savory elements.
50 min
12
320 calories
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