Chocolate Pretzel Cupcake
About the bake
If you’re looking for a dessert fix but don’t want an entire cake then this is the perfect solution. Thanks to the American love affair with the european pretzel, these mini hard pretzels originated in the United States and make an ideal cupcake topping with their delicious marriage in crunch and sweetness. We have paired ours with chocolate but mix and match toppings and let your creativity go wild, why not try Caramel & Sea Salt?
Ingredients
- 150gUnsalted Butter (softened)
- 150gBillington's Unrefined Light Muscovado Sugar
- 3Egg(s) (free range) (beaten)
- 115gAllinson's Self Raising Flour
- 35gCocoa powder
- 0.5 tspBaking powder
- 100gMilk chocolate chips
- 0.5 tspNielsen-Massey Vanilla Extract
For the cream cheese icing
- 300gCream cheese
- 1 tspVanilla bean paste
- 300gUnrefined golden icing sugar
- 25gCocoa powder
For the decoration
- 24Pretzels
- 50gDark chocolate
Method
Step 1
Set the oven to 170°C (150°C fan, gas mark 5). Line a muffin tin with large paper cupcake cases.
Step 2
Place the butter and muscovado sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten eggs a little at a time until smooth.
Step 3
Using a large metal spoon fold in the flour, cocoa, vanilla and baking powder and chocolate chips.
Step 4
Divide the mixture between the cupcake cases. Bake for 20 -25 minutes until risen and just firm to the touch. Allow to cool.
Step 5
To make the icing, beat the cream cheese, vanilla bean paste, icing sugar and cocoa together until smooth then swirl or pipe onto the cupcakes
Step 6
Melt the chocolate and dip the pretzels partially in to create the decorations. Allow these to set and then place on top of the cupcakes.
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