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.
Is this a similar cake recipe to the most amazing chocolate cake? Seems similar.
I want to try the ganache I hope it comes out good. Seems you need to make it just right?
Yes, it is based off my Amazing Chocolate Cake recipe. Whipped chocolate ganache is actually really easy to make. You’ll do great!
I think I am in cup cake heaven right now. Yummy ! 🙂
Hi! I followed recipe and watched your video. My batter came out runny. I used a hand mixer. What could cause a
Runny batter please? Thank you!
You may have no measured your dry and wet ingredients correctly.
I made these and they were good the cake part of the cup cake was better than the frosting. The frosting was not shiny and wasn’t soft I used Ghirardelli chips and Heavy whipping cream. Can you please help me figure out why the frosting wasn’t shiny and smooth??? Thank you Barb
Perhaps you didn’t let it sit long enough for the chocolate to melt? If the chocolate doesn’t melt you can’t get it smooth.
Hi!
What can I use instead of eggs(or apple sauce as we don’t get it here) for this recipe?
There are dozens and dozens of egg substitutes out there. I have not tried any of them since I don’t have a problem with eggs.
Have you halved the recipe and tried it before? I’d love to try this!!
Yes, I have. It makes about 1.5 dozen when halved.
in the filling u have listed1/2 cup melted butter ad then 1/2 of powered sugar. 1/2 what?
Whoa, how'd that get deleted? It's 1/2 cup. I fixed it.
Hi Rachel,
I have a cupcake blog called My Year of Cupcakes. I featured your cupcakes on Day 38. Here's the link if you wanna take a look:
http://myyearofcupcakes.com/2013/09/07/day-38-chocolate-cupcakes-with-pb-filling-chocolate-ganache-pretzels/
Thanks for the recipe!
Hi Rachel, these look great…may i know if i changed all purpose flour to self-raising flour, will it cause the texture or taste to be different?
It will definitely change the texture and taste if you substitute it straight up. Self rising flour has both salt and baking powder added to it. Every cup of self rising flour contains about 1 1/2 tsp of baking powder and 1/8 tsp of salt. You could try to do the math on the substitution, but I wouldn't attempt to substitute it in this recipe because it calls for a total of 3 cups and 1 1/2 tsp of baking powder. The math wouldn't work out and you'd have to dig into the baking soda which could really throw off the recipe.
I just made these tonight… Teased my friends on Facebook and will be making some deliveries tomorrow. They look fantastic! Can't wait to try one! Shannon H. Wisconsin
Fair warning: I'd make the deliveries before you taste them otherwise there may not be any deliveries to make 🙂 Seriously, my husband ate 4 at the church picnic and I had saved some for us at home.
That is hilarious! My mom and dad are a half hour from where we live and she has been crying all week that she didn't get any. I am making another batch tomorrow morning! They were a huge hit! Thanks for sharing!