Salted Caramel Pretzel Cupcakes

The inspiration for these cupcakes came from my favorite flavor of frozen yogurt, Salted Caramel Pretzel. I would always get that flavor on our yogurt date nights and top it with Reese’s Peanut Butter Cups and more salted caramel. Tyler would always get strawberry with gummy bears. I made fun of him for that. Who want’s hard gummy bears on their frozen yogurt? But he always made fun of mine too.

Ingredients
For the chocolate cupcakes/

• 1 cup water
• 2/3 cup cocoa
• 1 tsp vinegar
• 1/2 cup butter, softened slightly
• 1 and ¼ cup white sugar
• ¼ cup + 1 T vegetable oil
• 2 eggs +1 egg yolk
• 1 and ¾ cup all purpose flour
• ½ tsp salt
• ½ tsp baking soda

For the salted caramel buttercream

• 3/4 cup softened butter
• 3 and 1/2 cups powdered sugar
• 2/3 cup salted caramel sauce, room temperature
• 1/4 teaspoon salt
• 1-2 tablespoons heavy cream or milk, room termperature
• mini pretzel twists, for decorating

Instructions

• Preheat oven to 350 F. Boil 1 cup water in microwave. Whisk in cocoa and vinegar until smooth. Let cool.
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• Meanwhile, in a stand mixer, beat 1 stick butter for 4 to 5 minutes on high speed. Add the sugar and beat for another couple minutes. Add the oil and eggs, mixing well.
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• In a separate bowl, whisk together the flour, salt and baking soda.
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• Add to the mixer and mix until just combined. Fill lined cupcake tins about 2/3 full.
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• Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks
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• To make the frosting, beat the butter until smooth. Beat in 3 cups of powdered sugar on high for 1-2 minutes or until smooth and fluffy. Beat in the caramel sauce, salt and enough of the milk or cream to reach a smooth consistency
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• Frost the cupcakes, generously of course  and top with mini pretzels.
• read more please visit: chocolatewithgrace.com

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