Salted Caramel Pretzel Cupcakes

A chocolate cupcake with salted caramel frosting and pretzels make a fun salty sweet treat.

Totally unrelated to these Salted Caramel Preztel Cupcakes, but there’s a story that’s too funny not to tell. The last two weeks in August, Tyler was out of town for training in Delaware for 2 weeks. It was bad timing, as he left right after we returned from vacation. I was already experiencing the post-vacation blues and I was not excited about the prospect of being a single working mom for two weeks. (But I survived, and I am so thankful that is not my normal routine!)

Anyway, I was grumpy that morning and I had made myself some toast with peanut butter and honey. I had to add the honey to brighten up my day a little. I brought them upstairs to eat while I nursed Cameron and set them down right beside where he was sitting.

Ingredients
For the chocolate cupcakes

• 1 cup water
• ⅔ cup cocoa
• 1 tsp vinegar
• ½ cup butter, softened slightly
• 1 and ¼ cup white sugar
• ¼ cup + 1 T vegetable oil
• 2 eggs +1 egg yolk
• 1 and ¾ cup all purpose flour
• ½ tsp salt
• ½ tsp baking soda

For the salted caramel buttercream

• ¾ cup softened butter
• 3 and ½ cups powdered sugar
• ⅔ cup salted caramel sauce, room temperature
• ¼ teaspoon salt
• 1-2 tablespoons heavy cream or milk, room termperature
• mini pretzel twists, for decorating

Instructions

1. Preheat oven to 350 F. Boil 1 cup water in microwave. Whisk in cocoa and vinegar until smooth. Let cool.
2. Meanwhile, in a stand mixer, beat 1 stick butter for 4 to 5 minutes on high speed. Add the sugar and beat for another couple minutes. Add the oil and eggs, mixing well.
3. In a separate bowl, whisk together the flour, salt and baking soda.
4. Add to the mixer and mix until just combined. Fill lined cupcake tins about ⅔ full.
5. Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks
6. ...................

For full instructions please see : chocolatewithgrace.com

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