You haven’t lived until you’ve eaten these chocolate peanut butter pretzel cupcakes. The salty peanut butter mixed with the creamy, sweet chocolate and crunchy pretzels will blow your mind!
These babies are stuffed with a peanut butter cream filling, topped with a whipped chocolate ganache and crushed pretzels. Oh. My. Word. We can’t decide if they are sinful or heavenly, but they sure are delicious! They take some time, but the efforts are completely worth it. It is one extraordinary cupcake.
The cupcakes for this recipe were adapted from The Most Amazing Chocolate Cake which has garnered over 18 million views on YouTube and hundreds (or thousands) of reviews. It really is the most amazing chocolate cake you will ever have. Next time you have a reason for a large cake, you should definitely try it. It’s three layers of indulgent perfection.
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Are semi sweet chips necessary? Can I use milk chocolate chips?
Let’s talk cocoa percentages. Semi sweet has a cocoa content of about 60%, and is relatively bitter on its own. Milk chocolate has a cocoa content of about 20% and is much sweeter than semi sweet. If you just can’t get enough sweetness in your life, mix it up with milk chocolate! If you want to to reign it in a bit, stick with semi sweet chips.
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What can I use if I don’t have a piping bag?
No piping bag? No problem. Grab a Ziplock bag and fill with frosting. Squeeze out any air and seal. Then, cut a small corner off to act as the tip. You will need a wide enough opening for this ganache, so make sure you don’t cut your hole too small. Just squeeze and go! But be careful, it will come out quicker than you think!
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Buttermilk Substitutes:
If you don’t have buttermilk on hand, you can use regular milk or a milk substitute like almond milk. For best results use buttermilk or you can even make your own buttermilk substitute by adding 1 tablespoon white vinegar (or lemon juice) per 1 cup of milk. Let sit 5 minutes, and it is ready to go!
If you like this recipe, you may be interested in these other decadent cupcake recipes:
- Most Amazing Red Velvet Cupcakes
- Creme Brûlée Cheesecake Cupcakes
- Fudge Swirled Oreo Bottom Cheesecake Cupcakes
- Coconut Lime Cupcakes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes onYouTube, Facebook Watch, or ourFacebook Page, or right here on our website with their corresponding recipes.
Best chocolate cake ever made, texture, flavor and moistness perfect. Used a chocolate fudge icing instead of the frosting recipe. My daughter didn’t want cream cheese icing. Will try cupcakes next.
These were delicious. Do they need Refrigerated????
hey this become my favorite recipe. i really love it.
These look delicious! Thank you for sharing!
I love your recipes and have made many of both desserts and dinner meals. I’ve never been disappointed. There’s one other “cute” thing I’ve noticed on your videos that always makes me smile. Most of the time, you are barefoot when you’re baking–the reflection of your feet shows up on the oven glass when you close the door. Please don’t change that–it makes you seem more like a neighbor than a video personality!
I love this recipe when i try it at home it made so delicious .
OMG these are heavenly!!!!! Very thorough directions, too!!! For someone who is hopeless at baking, I was a little worried as this recipe name sounded super fancy but I made these and they couldn’t have turned out more perfect! Thank you, Rachel!
Do you cut any of the cupcake out for the filling? Will it work if I use the ziploc bag method?
No, I do not. You can use a ziploc bag.