Chocolate pretzel cupcake

  • Total Time

    1h 5m
    • Prep Time

      40m
    • Bake Time

      25m
  • Serves

    10
  • Skill Level

    Easy
  • Dietary Needs

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This is a great simple chocolate cupcake recipe for all occassions. Mix and match the toppings and let your creativity go wild, we love this nod to the USA with chocolate covered pretzels and a sprinkling of sea salt.

Method

  1. Set the oven to 170°C (150°C fan, gas mark 5). Line a muffin tin with large paper cupcake cases.

  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.

  3. Using a large metal spoon fold in the flour, cocoa, vanilla and baking powder and chocolate chips.

  4. Divide the mixture between the cupcake cases. Bake for 20 -25 minutes until risen and just firm to the touch. Allow to cool.

  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

  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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