Name: Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 24 pieces pretzel twists; 6 ounces chocolate (milk, dark, or semi-sweet); 4 tablespoons unsalted butter ((1/2 stick)); 1/2 cup packed dark brown sugar; 1 teaspoon kosher salt; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1 tablespoon scotch or whisky ((optional)); 1/4 cup canola oil; 1/2 cup peanut butter; 1/2 cup brown sugar; 1/4 cup sugar; 2 pieces eggs; 2 teaspoons vanilla; 1 1/2 cups flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon salt; 1/3 cup milk; 1/4-1/2 cup chocolate chips; 1/2 cup butterscotch chips ((may use peanut butter chips)); 2 sticks butter ((softened)); 1 3/4 cups powdered sugar; 1/2 cup butterscotch sauce

Indulging in a sweet treat is one of life’s greatest joys, and what could be better than a cupcake that combines the delightful crunch of pretzels, the creamy richness of peanut butter, and the luxurious sweetness of butterscotch frosting? These Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting are a decadent dessert that will have everyone begging for seconds. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes are sure to impress. Let’s dive into this scrumptious recipe that marries sweet and salty flavors beautifully.

Why This Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting Stands Out

These cupcakes are not just another dessert; they are an experience. The salty crunch of the pretzels pairs perfectly with the creamy peanut butter cupcake base, while the rich chocolate and buttery frosting create a harmonious blend that dances on your taste buds. Each bite is a delightful mix of textures and flavors, making them a standout treat for any occasion. Plus, they are visually stunning with their chocolate coating and golden butterscotch frosting, making them perfect for parties or gatherings.

Ingredients at a Glance

24 pretzel twists
6 ounces chocolate (milk, dark, or semi-sweet)
4 tablespoons unsalted butter (1/2 stick)
1/2 cup packed dark brown sugar
1 teaspoon kosher salt
1/2 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon scotch or whisky (optional)
1/4 cup canola oil
1/2 cup peanut butter
1/2 cup brown sugar
1/4 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4-1/2 cup chocolate chips
1/2 cup butterscotch chips (may use peanut butter chips)
2 sticks butter (softened)
1 3/4 cups powdered sugar
1/2 cup butterscotch sauce

Kitchen Gear Checklist

Mixing bowls – for combining ingredients.
Electric mixer – to make mixing easier.
Measuring cups and spoons – for accurate ingredient measurements.
Cupcake pan – to hold your cupcakes while baking.
Cupcake liners – for easy removal and a pretty presentation.
Double boiler or microwave-safe bowl – for melting chocolate.
Spatula – for mixing and spreading frosting.
Cooling rack – to cool the cupcakes evenly.

From Start to Finish: Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting

Step 1: Prepare Your Oven and Cupcake Pan

Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.

Step 2: Melt the Chocolate

In a double boiler or microwave-safe bowl, melt 6 ounces of chocolate along with 4 tablespoons of unsalted butter. Stir until smooth and let it cool slightly.

Step 3: Make the Peanut Butter Cupcake Batter

In a large mixing bowl, combine 1/2 cup peanut butter, 1/2 cup dark brown sugar, and 1/4 cup sugar. Beat in 2 eggs, one at a time, followed by 2 teaspoons of vanilla extract. Mix until well combined.

Step 4: Combine Dry Ingredients

In another bowl, whisk together 1 1/2 cups flour, 1 1/4 teaspoons baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the peanut butter mixture, alternating with 1/3 cup milk. Mix until just combined.

Step 5: Add Chocolate and Fill Cupcake Liners

Fold in the melted chocolate and the chocolate chips, if using. Fill the prepared cupcake liners about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool the Cupcakes

Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a cooling rack to cool completely.

Step 7: Prepare the Butterscotch Frosting

While the cupcakes cool, make the butterscotch frosting. In a mixing bowl, beat 2 sticks of softened butter until creamy. Gradually add 1 3/4 cups powdered sugar, mixing on low speed until combined. Then add 1/2 cup butterscotch sauce and beat until fluffy.

Step 8: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each one with the butterscotch frosting using a spatula or a piping bag.

Step 9: Chocolate Coating

Melt the remaining chocolate (about 6 ounces) using the same method as before. Dip the tops of each frosted cupcake into the melted chocolate, allowing any excess to drip off. Place a pretzel twist on top of each cupcake for decoration.

Step 10: Let Them Set

Allow the chocolate to set at room temperature or in the refrigerator for a quick firming. Once set, they are ready to enjoy!

Vegan & Vegetarian Swaps

Use a plant-based butter substitute in place of unsalted butter.
Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
Replace heavy cream with coconut cream or a non-dairy cream alternative.
Use dairy-free chocolate and butterscotch chips.

What Could Go Wrong

Overmixing the batter can lead to dense cupcakes. Mix just until combined.
Not letting the cupcakes cool completely before frosting may cause the frosting to melt.
Using too much flour can result in dry cupcakes; always spoon and level flour when measuring.
Burning the chocolate during melting can happen easily; be sure to melt slowly and stir often.

Storage & Reheat Guide

Store any leftover Chocolate Covered Pretzel Peanut Butter Cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, place them in a microwave for about 10-15 seconds to enjoy them warm.

Reader Q&A

Can I make these cupcakes ahead of time?

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

What if I don’t have butterscotch chips?

No problem! You can substitute butterscotch chips with peanut butter chips or even omit them altogether. The frosting will still be delicious with just the butterscotch sauce.

Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 3 months. Just make sure they are completely cooled and stored in an airtight container. Frost when you are ready to serve.

How can I make these cupcakes less sweet?

If you prefer a less sweet cupcake, you can reduce the amount of sugar in the batter and use less butterscotch sauce in the frosting. Adjust to taste!

Next Steps

Now that you have all the details for creating these Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting, it’s time to gather your ingredients and start baking! Whether for a special occasion, a sweet treat for friends, or simply a way to satisfy your sweet tooth, these cupcakes are sure to be a hit. Don’t forget to share your delicious creations on social media; we can’t wait to see your beautiful bakes! Enjoy the delightful process and the even more delightful results.