Chocolate, Peanut Butter and Pretzel Cupcakes

There’s something undeniably magical about the combination of chocolate, peanut butter, and pretzels. The deep, rich flavor of chocolate paired with the creamy nuttiness of peanut butter and the salty crunch of pretzels creates a symphony of taste that’s simply irresistible. These Chocolate, Peanut Butter and Pretzel Cupcakes are a perfect treat for any occasion, whether it’s a birthday party, a cozy gathering, or just a well-deserved indulgence after a long week. Let’s dive into this scrumptious recipe that will leave your taste buds dancing with joy!

Why I Love This Recipe

This recipe for Chocolate, Peanut Butter and Pretzel Cupcakes has quickly become a favorite in my kitchen. The cupcakes are incredibly moist and chocolatey, thanks to the combination of cocoa powder and coffee. The peanut butter frosting is creamy, rich, and perfectly balanced by the saltiness of the pretzels. Each bite offers a delightful crunch that contrasts beautifully with the soft cupcake. Plus, they’re surprisingly easy to make, making them perfect for both novice bakers and seasoned pros.

What You’ll Need

• 3/4 cup (75g) Dutch-process cocoa powder
• 2/3 cup (160ml) very hot coffee
• 2/3 cup (160ml) buttermilk
• 1/2 cup (125ml) vegetable oil, such as canola or grapeseed
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk
• 1/2 teaspoon kosher or sea salt
• 1 1/3 cup (190g) all-purpose flour
• 1 3/4 cups (350g) sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup (250ml) water
• 2 cups (400g) sugar for frosting
• 2 tablespoons light corn syrup
• 1/4 teaspoon cream of tartar
• 5 large egg yolks
• 1 large egg for frosting
• 1/8 teaspoon xanthan gum
• 1 1/2 pounds (680g) butter, cold
• 3/4 cup (180g) natural peanut butter, plus additional if necessary
• 1/2 teaspoon vanilla extract for frosting
• 1 teaspoon kosher or sea salt for frosting
• 3/4 cup (110g) roasted peanuts
• 1 1/2 cups (90g) broken up large pretzels
• 1/4 cup (60ml) heavy cream
• 2 ounces (55g) chopped bittersweet or semisweet chocolate
• Pinch kosher or sea salt for finishing

Must-Have Equipment

• Mixing bowls – for combining ingredients.
• Whisk – to ensure all ingredients are well blended.
• Measuring cups and spoons – for accurate ingredient measurements.
• Cupcake pan – essential for baking your cupcakes.
• Cupcake liners – for easy removal and a polished look.
• Stand mixer or hand mixer – for making the frosting smooth and creamy.
• Spatula – for scraping down the sides of bowls.
• Cooling rack – to cool the cupcakes before frosting.

Chocolate, Peanut Butter and Pretzel Cupcakes, Made Easy

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Line a cupcake pan with cupcake liners, ready for the batter.

Step 2: Combine the Cocoa and Coffee

In a medium bowl, whisk together the Dutch-process cocoa powder and very hot coffee until smooth. Set it aside to cool slightly.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine the buttermilk, vegetable oil, vanilla extract, egg, and egg yolk. Whisk until well combined.

Step 4: Add Cocoa Mixture

Slowly add the cooled cocoa mixture to the wet ingredients and whisk until fully incorporated.

Step 5: Combine Dry Ingredients

In another bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the water. Mix until just combined, being careful not to overmix.

Step 6: Bake the Cupcakes

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a cooling rack.

Step 7: Prepare the Peanut Butter Frosting

In a large mixing bowl, beat the cold butter until smooth. Slowly add the sugar, corn syrup, cream of tartar, and egg yolk. Mix until well combined. Add the peanut butter, vanilla extract, and salt, mixing until creamy and smooth.

Step 8: Add Crunch

Fold in the roasted peanuts and broken pretzels into the frosting mixture for added texture.

Step 9: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each with the peanut butter frosting. You can use a piping bag for a decorative finish or simply spread it on with a spatula.

Step 10: Make the Chocolate Ganache

In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate. Let it sit for a minute before stirring until smooth. Drizzle the ganache over the frosted cupcakes, finishing with a pinch of salt.

No-Store Runs Needed

• Buttermilk: You can make your own by mixing milk with a bit of vinegar or lemon juice.
• Corn syrup: Honey or maple syrup can serve as a substitute.
• Peanut butter: If you’re out, almond or sunflower seed butter works just as well.
• Roasted peanuts: Feel free to use any nuts you have on hand; they’ll still provide that crunchy texture.

What Not to Do

While making these Chocolate, Peanut Butter and Pretzel Cupcakes, avoid these common pitfalls:

• Don’t overmix your batter; it can lead to dense cupcakes.
• Ensure the cupcakes are completely cooled before frosting to prevent melting.
• Use room-temperature ingredients for the frosting for a smoother consistency.
• Avoid using sweetened peanut butter, as it can make the frosting overly sweet.

How to Store & Reheat

These cupcakes can be stored in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week. If you want to freeze them, place the unfrosted cupcakes in a single layer in a freezer-safe bag for up to three months. To enjoy them later, thaw overnight in the fridge and frost before serving.

Reader Q&A

Can I use a different type of chocolate for the ganache?

Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate, depending on your preference.

What can I substitute for buttermilk if I don’t have any?

You can mix 1 tablespoon of vinegar or lemon juice with enough milk to make 2/3 cup. Let it sit for about 5 minutes to curdle before using.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the best taste and texture.

How can I make these cupcakes gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are gluten-free as well.

Weekend Projects

• Sally’s Baking Addiction – Explore more delightful cupcake recipes.
• Pinch of Yum – Check out their easy baking guides for beginners.
• Minimalist Baker – Discover simple, plant-based baking ideas.

Next Steps

Now that you have the recipe for these Chocolate, Peanut Butter and Pretzel Cupcakes, it’s time to gather your ingredients and get baking! Whether you’re preparing for a special occasion or simply treating yourself, these cupcakes will be a hit. Don’t forget to share your delicious creations with friends and family; they’ll surely be impressed by your baking skills! Enjoy every decadent bite of these delightful cupcakes, and happy baking!