Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes

If you’re looking for a decadent treat that combines sweet and salty in the most delightful way, look no further than these Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes. They are not only a feast for the eyes but also a symphony of flavors that dance on your palate. With a crunchy pretzel crust, a rich peanut butter cheesecake filling, and a luscious chocolate ganache topping, these cupcakes are sure to impress at any gathering. Let’s dive into how to make this indulgent dessert!

Why It’s My Go-To

These Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes are my go-to for several reasons. First, they are incredibly easy to make, yet they look and taste like you spent hours in the kitchen. The combination of creamy peanut butter and rich chocolate is simply irresistible. Plus, who can resist that satisfying crunch from the pretzels? Every bite is a delightful surprise, making them perfect for parties, holidays, or just a special treat for yourself.

Ingredient Rundown

To whip up these delightful cupcakes, you’ll need the following ingredients:

• 4 and 1/2 cups Rold Gold Pretzels Festive Shapes: These will form the crunchy base and add that perfect salty kick.
• 1/2 cup granulated sugar: Sweetens the pretzel crust.
• 6 ounces unsalted butter, melted: Binds the pretzel crust together.
• 16 ounces full-fat cream cheese, at room temperature: Creates a rich and creamy cheesecake filling.
• 2/3 cup creamy peanut butter, at room temperature: Adds that irresistible peanut flavor.
• 1/3 cup granulated sugar: Sweetens the cheesecake filling.
• 1/3 cup light brown sugar, packed: Adds depth of flavor to the cheesecake.
• 2 large eggs plus 2 egg yolks, at room temperature: Provides structure and richness.
• 1/2 cup heavy cream: Makes the cheesecake filling extra creamy.
• 12 ounces semi-sweet chocolate, finely chopped: For the decadent ganache topping.
• 1 cup heavy cream: Used to create the luscious chocolate ganache.
• 24 Rold Gold Pretzels Festive Shapes: For decoration and an extra crunch on top.

Toolbox for This Recipe

You’ll need a few essential tools to create these delightful cupcakes:

• Mixing bowls: For combining your ingredients.
• Electric mixer: To beat the cheesecake filling until smooth and creamy.
• Muffin tin: To bake the cupcakes.
• Parchment paper liners: For easy cleanup and to prevent sticking.
• Double boiler or microwave-safe bowl: For melting the chocolate.
• Spatula: To scrape down the sides and ensure everything is well mixed.

How to Prepare Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes

Step 1: Prepare the Pretzel Crust

Start by preheating your oven to 350°F (175°C). In a food processor, pulse the Rold Gold Pretzels Festive Shapes until they resemble fine crumbs. In a mixing bowl, combine the pretzel crumbs with 1/2 cup of granulated sugar and melted butter. Mix until the crumbs are well coated.

Step 2: Assemble the Crust

Line a muffin tin with parchment paper liners. Press about 2 tablespoons of the pretzel mixture into the bottom of each liner, pressing firmly to create a solid crust. Bake in the preheated oven for about 8 minutes, then remove and let them cool.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Add the creamy peanut butter, 1/3 cup granulated sugar, and 1/3 cup light brown sugar. Mix until well combined.

Step 4: Incorporate the Eggs

Add the eggs and egg yolks to the cream cheese mixture, one at a time, mixing well after each addition. Finally, pour in the 1/2 cup of heavy cream and mix until smooth.

Step 5: Fill the Cupcakes

Spoon the cheesecake filling into each muffin liner, filling them about 3/4 full. This allows room for the cheesecake to rise slightly while baking.

Step 6: Bake the Cupcakes

Bake the cupcakes in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly. Turn off the oven and leave the cupcakes inside for an additional 10 minutes. This helps prevent cracking. Remove from the oven and let them cool completely.

Step 7: Prepare the Chocolate Ganache

While the cupcakes are cooling, place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the 1 cup of heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for about 2 minutes. Then, stir until smooth and glossy.

Step 8: Top with Ganache

Once the cupcakes are completely cooled, drizzle or spoon the chocolate ganache over each cheesecake cupcake. Let it set for a few minutes.

Step 9: Add the Finishing Touches

To finish, top each cupcake with a Rold Gold Pretzel Festive Shape for that perfect crunch.

Customize for Your Needs

Feel free to get creative with your Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes! Here are some customization ideas:

• Try using different flavored pretzels, such as chocolate-covered or honey mustard.
• Top with crushed peanuts for an added crunch.
• Incorporate a swirl of raspberry or strawberry sauce into the cheesecake filling for a fruity twist.
• Experiment with different types of chocolate for the ganache, such as dark or white chocolate.

Learn from These Mistakes

Making cupcakes can sometimes come with challenges. Here are some common mistakes to avoid:

• Overmixing the cheesecake filling can lead to a dense texture. Mix until just combined.
• Not allowing the cream cheese to come to room temperature can result in lumps in your filling.
• Skipping the cooling step in the oven can lead to cracks in your cheesecake.
• Using cold eggs can affect the mixing process, so always ensure they are at room temperature.

Save for Later: Storage Tips

To keep your Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes fresh, follow these storage tips:

Store the cupcakes in an airtight container in the refrigerator for up to 5 days. If you need to make them ahead of time, you can freeze the un-garnished cheesecake cupcakes for up to 2 months. Just thaw them in the fridge overnight before adding the chocolate ganache and pretzel topping.

Quick Questions

Can I use natural peanut butter for the filling?

Yes, you can use natural peanut butter, but it may affect the texture slightly. Make sure it’s creamy and well-stirred for the best results.

How do I know when the cupcakes are done baking?

The centers should be set but slightly jiggly. They will firm up as they cool.

Can I make these cupcakes gluten-free?

Yes! Substitute the pretzels with gluten-free pretzels and ensure that all other ingredients are gluten-free.

What can I substitute for the heavy cream in the ganache?

You can use coconut cream or a non-dairy alternative to make a vegan ganache.

Keep Cooking

If you loved making these cupcakes, you’ll want to try these other delicious recipes:

• Sally’s Baking Addiction for more cupcake inspiration.
• Pinch of Yum for tasty dessert ideas.
• Minimalist Baker for simple yet scrumptious recipes.

Hungry for More?

If these Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes have made your mouth water, you’re in for a treat! Get ready to indulge in more delightful recipes that blend flavors and textures in the most exciting ways. There’s nothing quite like the joy of creating something delicious from scratch. Happy baking!