Chocolate Cupcakes with Salted Pretzels and Peanut Butter Icing

Posted by Sweet Moments Group on


Chocolate Cupcakes with Salted Pretzels and Peanut Butter Icing

Makes 12 cupcakes

Cupcakes

Ingredients

  • 1 cup (130g) plain flour

  • 1 cup (207g) sugar

  • 1/2 cup (43g) cocoa powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 large egg

  • 1/2 cup (120ml) milk

  • 1 tsp white vinegar

  • 1/2 cup (120ml) vegetable oil

  • 1 tsp vanilla extract

  • 1/2 cup (120ml) hot brewed coffee

Method

  1. Preheat oven to 160°C. Line a 12-hole cupcake tray with paper cases.

  2. Stir the vinegar into the milk and set aside for 5 minutes (milk mixture).

  3. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.

  4. In a medium bowl, whisk the egg, milk mixture, oil, and vanilla until combined.

  5. Pour the wet mixture into the dry ingredients and whisk until smooth.

  6. Stir in the hot coffee, the batter will be thin.

  7. Divide evenly between the 12 cupcake liners (about halfway full).

  8. Bake for 18–23 minutes, or until a skewer inserted in the centre comes out with just a few moist crumbs.

  9. Cool in the tin for 2 minutes before transferring to a wire rack to cool completely.

Peanut Butter Icing

Ingredients

  • 80g unsalted butter, softened to room temperature

  • 250g creamy peanut butter

  • 120g icing sugar

  • 80ml cream, at room temperature

  • 1 tsp vanilla extract

  • 1/4 tsp salt

Method

  1. Beat the butter with a hand mixer or stand mixer on medium speed until creamy (about 2 minutes).

  2. Add the peanut butter, icing sugar, cream, vanilla, and salt with the mixer on low.

  3. Increase to high speed and beat for 3 minutes until light and fluffy.

  4. Adjust consistency: add a little more icing sugar if too soft, or a splash more cream if too stiff.

To Assemble

  1. Once the cupcakes are completely cool, pipe or spread the peanut butter icing generously on top.

  2. Finish each cupcake with a piece of Pretzel & Choco Chunk Bark, a whole pretzel, and a sprinkle of flaky sea salt.

Storage
Frosted and decorated cupcakes keep in an airtight container for up to 3 days at room temperature, or up to 1 week in the fridge.

Note: Use regular creamy peanut butter (not natural, oily, or homemade) for best results.