Double Chocolate Peanut Butter Pretzel Cupcakes

Do you love sweet and salty too? Chocolate and peanut butter? Both are a match made in heaven and all in this one cupcake!

Recipe by Mimi Council.

Double Chocolate Peanut Butter Pretzel Cupcakes

Makes 15

Batter

1/2 cup (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

1/2 teaspoon organic ground vanilla bean

2 organic large eggs, room temperature

1/2 cup organic milk, room temperature

1/4 cup organic heavy whipping cream, room temperature

1/4 cup organic sour cream, room temperature

127 grams (3/4 cup plus 2 1/2 tablespoons) all natural cake flour

43 grams (1/2 cup) organic Dutch cocoa powder, sifted

3/4 teaspoon baking powder

1/2 teaspoon fine sea salt

Frosting

3/4 cup (170 grams) organic salted butter, softened

310 grams (2 cups plus 3 tablespoons) organic powdered sugar, sifted

28 grams organic Dutch cocoa powder, sifted

64 grams (1/4 cup) organic peanut butter

3 to 4 tablespoons organic milk

Topping

organic pretzel twists

Method

Preheat the oven to 350°F.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla bean. Mix on low until combined and there are no chunks of butter.

Add the eggs, milk, heavy whipping cream, and sour cream, and mix on low until combined. Scrape the sides of the bowl and mix again until combined.

Add the cake flour, cocoa, baking powder and sea salt in that order, and mix on low until combined into a smooth batter. Scrape down the sides of bowl as needed.

Line cupcake pans with liners, and fill cupcakes three-quarters full.

Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, peanut butter, and milk. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with Ateco tip #864.

Pipe frosting onto each cupcake and stick a pretzel twist on top.

Store in the fridge for up to 3 days.

Gluten Free - Replace the cake flour with 127 grams (3/4 cup plus 1 tablespoon) organic gluten free flour blend.

High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!