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Chocolate cupcake with a bite taken out of it
15Total Time
40Prep Time
25Bake Time

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? 

15Total Time
40Prep Time
25Bake Time


  1. Step 1:

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

  2. 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.

  3. Step 3:

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

  4. 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.

  5. 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

  6. 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.


    • 150g Butter (unsalted)
    • 150g Billington's Unrefined Light Muscovado Sugar
    • 3 Egg(s) (free range) (beaten)
    • 115g Allinson's Self Raising Flour
    • 35g Cocoa powder
    • 0.5 tsp Baking powder
    • 100g Milk chocolate chips
    • 0.5 tsp Nielsen-Massey Vanilla Extract
  • For the cream cheese icing

    • 300g Cream cheese
    • 1 tsp Vanilla bean paste
    • 300g Unrefined golden icing sugar
    • 25g Cocoa powder
  • For the decoration

    • 24 Pretzels
    • 50g Dark chocolate

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