How To: Chocolate, Peanut Pretzel Cupcakes with Nutella Frosting

Hi Nibblers!

           This cupcake is the ultimate cupcake when you’re craving the decadence of chocolate but also want to chill with a bag of potato chips. The salt from the pretzel really breaks down the Nutella frosting and chocolate cake batter and enhances the flavours. You’re not left feeling like you’re on a sugar high after consuming these cupcakes. I also love how the base not only adds texture but it just gives the classic cupcake a great twist. I made these for my friends a few weeks ago and it garnered some awesome feedback. The only thing is, I couldn’t pin down a shorter name for this recipe because there’s so many different components I wanted to list! And with Mother’s Day just around the corner, these could be your best bet with satisfying all of Mum’s cravings. So, headaches over what to name these cupcakes aside, here’s the recipe:

What you’ll need:
Yields 12-14 medium sized cupcakes
For base:
– 150g roughly crushed pretzels
– 6 Tbs. peanut butter
– 2 Tbs. milk
– 1 tsp. sugar
For middle cake zone:
– 1 cup or 180g self-raising flour (plain flour will work just
remember to add a pinch of salt)
– 2 tsp. of baking powder
– 1/2 cup or 80g of cocoa powder
– 50g butter (softened to room temperature)
– 3/4 cup or 120g of sugar
– 2 eggs
– 1 cup or 250ml of milk
– 3/4 tsp. Vanilla Essence

For Nutella Frosting:
– 250g unsalted butter (softened to room temperature)
– 100g icing sugar (sifted)
– 1 tsp. vanilla essence
– 350g or approx. 1 and 1/2 cup of Nutella

How To:
For base:

Pretzel base ready to go!

1. Line cupcake tin with patty pan liners the set aside
2. Add milk, sugar and peanut butter in microwave safe bowl and mix
3. Heat in microwave for 30 seconds or in a pot under low heat, stirring constantly until it turns into a smooth paste
4. Combine with crushed pretzels until well coated
5. Add 2 Tbs of pretzel crumb to each patty pan 
6. Firmly press pretzel crumb into the patty pan creating a straight base for your cupcake then set aside
For cake component:

1. Pre-heat oven to 180 degrees Celcius
2. Sift together flour, baking powder and cocoa in a medium mixing bowl then set aside
3. Beat together the softened butter, vanilla essence and white sugar in a large mixing bowl until well combined and fluffy (approx. 3 minutes)
4. Add eggs in one at a time and mix 
5. Add 1/2 of the dry ingredients and 1/2 of the milk into the butter/sugar mixture and mix
6. Repeat step 5 until all ingredients are all combined
7. Add batter into pretzel base patty pan filling it up 3/4 of the pan
8. Pop into the oven for 15 – 18 minutes checking with a skewer at the end to see if it’s cooked
        While waiting for cupcakes to cook, start making the Nutella frosting
9. Rest the cupcakes for approx. 30 minutes or until cool before decorating
For Nutella Frosting:
1. Beat butter until butter changes from its original yellow colour to an off white colour (beat on a high speed for at least 5 minutes)
2. Add vanilla essence and milk and beat until well combined
3. Add sifted icing sugar and mix
4. Add Nutella and beat for 5 minutes until well incorporated
           If you want a thicker consistency, add more icing sugar
           For a more softer, smoother frosting, add  Tbs of milk
           If you ever have leftover frosting, pop it into an airtight container and freeze until needed. Can hold up to at least 2 months in the freezer or up to two weeks in the fridge
Then it’s assemble time! Frost cupcakes as desired and enjoy 🙂
       Hope you liked this recipe and give it a go! Be sure to leave a comment below if you do give it a try or have any other requests. Hope you all have a lovely week and give your Mumma some extra loving this week to celebrate!
 
OM NOM NOM
 
Nibble Away,
           Jo
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2 Comments Add yours

  1. Kevin-K says:

    Looks delicious! will try this recipe for a party I'm having this week 🙂 🙂

    Like

  2. I'm glad you enjoyed it! Do let me know how you go 🙂

    Like

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