Soft, moist cupcake with a delicious caramel buttercream and salty pretzel topping all drizzled with some more chocolate and caramel. Do I need to say more?
Chocolate Pretzel Cupcakes
1 box Betty Crocker super moist dark chocolate cake mix 3 eggs 250ml water 100ml oil
Prepare cake mix according to instructions by mixing dry ingredients with eggs, oil and water. Beat till well combined. Divide batter among cupcake liners in cupcake baking tray. Bake for 12-15 minutes at 1 80˚c till cooked.
Allow to cool.
Caramel Buttercream
150g butter 200g icing sugar 1 teaspoon vanilla essence 100g Nestle tin caramel
Beat butter and half of the sugar till light and fluffy. Add vanilla essence and caramel and beat again. Add remaining sugar and beat til soft but firm.
Pretzels
100g semi sweet chocolate chips
100g Nestle tin caramel
Crush pretzels. Place on a plate.
Take 1/2 a teaspoon of icing and using the back of the teaspoon smooth the buttercream onto the cupcake. Dip top of the cupcake into the broken pretzels. Add additional pieces to any parts that were missed. Complete till all cupcakes are iced and have a pretzel topping.
Melt chocolate chips in the microwave. Add to a ziplock and cut the corner to mimic a piping bag. Drizzle onto cupcakes. Repeat with another ziplock filled with caramel for caramel drizzle.
Enjoy! Places cupcakes in fridge during hot weather.
Remember to tag @mehjabeencarrim if you give these beauties a try!
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