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Homemade Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting photo

Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch Frosting

Indulge in these decadent cupcakes that blend sweet and salty flavors with creamy peanut butter and rich butterscotch frosting!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 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

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cupcake pan
  • Cupcake Liners
  • Double boiler or microwave-safe bowl
  • Spatula
  • Cooling rack

Method
 

Directions:
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once the cupcakes are completely cool, generously frost each one with the butterscotch frosting using a spatula or a piping bag.
  9. 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.
  10. Allow the chocolate to set at room temperature or in the refrigerator for a quick firming. Once set, they are ready to enjoy!

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • You can freeze unfrosted cupcakes for up to 3 months.