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Salted Caramel Pretzel Cupcakes Ingredients:

CUPCAKE:

1 cup water
2/3 cup cocoa
1 tsp vinegar
1/3 cup butter, softened
1 1/4 cup white sugar
1/4 cup vegetable oil
2 eggs +1 egg yolk
1 3/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup pretzel bits

BUTTERCREAM FROSTING:

3/4 cup softened butter
3 1/2 cups powdered sugar
2/3 cup salted caramel sauce, room temperature
1/4 teaspoon salt
1 tablespoons heavy cream
mini pretzel twists, for decorating

CARAMEL:

1 cup sugar
6 tablespoons unsalted butter
1/2 cup cream
1 teaspoon table salt
1 teaspoon vanilla extract
1 teaspoon sea salt for sprinkling

Salted Caramel Pretzel Cupcakes Steps:

CUPCAKE:

1. Whisk cocoa powder and vinegar into hot water until smooth. Set aside to cool.

2. Beat butter until creamy. Add sugar and beat until combined.

3. Add the vegetable oil and eggs into the sugar and butter mixture until creamy.

4. In a separate bowl whisk flour, salt, and baking soda together.

5. Combine all three bowls into one big bowl and mix until fully combined. Stir in pretzel bits.

6. Bake at 350 F for 15 min. Cool on wire racks.

7. Decorate with buttercream frosting and decorate with a pretzel. Enjoy!

BUTTERCREAM FROSTING:

1. Beat butter until smooth.

2. Add powdered sugar until smooth and fluffy.

3. Beat in caramel sauce, salt, and heavy cream, until it reaches a smooth consistency.

4. Add frosting to piper and decorate cupcakes.

CARAMEL:

1. To make the caramel, first measure out all the components so you are ready to go (it happens quickly!).

2. Heat the sugar in a medium pot over medium-high heat, stirring constantly with a wooden spoon. It will form clumps and start to melt into an amber liquid - watch carefully, ensuring it doesn’t catch/burn.

3. When it is melted and golden-brown, add the butter and whisk until combined (this may take a couple of minutes). Be careful as the caramel will bubble and steam vigorously.

4. Drizzle in the cream slowly, again whisking constantly until fully combined (1-2 minutes).

5. Remove from the heat.

6. Stir in the vanilla and salt to taste. Leave to cool.

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Music by: Jeff Kaale

Soundcloud:   / jeff-kaale