The Mad Cake Batter

sweet treats and savory deets

Chocolate Pretzel Cupcakes

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I made these not too long ago because I really liked the sweet-salty aspect that these babies brought to the table. I found this recipe a while back from Me Versus Martha. She added ganache to the cupcakes after the come out of the oven, and had the crushed pretzels under the frosting with the ganache and on the frosting. I only had the thin crisps so I just left them whole. A word to the wise, if you are not serving the cupcakes right away, wait to put on the pretzel, whether crushed or whole, or it will get soggy…

Here is what you need:

THE CHOCOLATE CAKE2012-05-28 19.31.27

  • 1 cup flour
  • 1/4 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1/2 cup unsweetened cocoa powder (dark)
  • dash of salt
  • 2 TBS softened butter
  • 1 cup sugar
  • 1 1/4 eggs, beaten
  • 5/8 tsp vanilla
  • 1/2 cup skim milk
  • 2 TBS sour cream
  • 1/4 cup freshly brewed coffee

Preheat oven to 350F. Combine flour, baking powder, baking soda, cocoa powder and salt. Mix together butter and sugar until well-incorporated. Add eggs and vanilla. Add part of the flour mixture to the butter/sugar mixture until incorporated. Add the sour cream and mix well. Add another part of the flour mixture and combine. Add the coffee. Finish the remaining flour mixture and mix well. Spoon batter into the cupcake liners, 2/3 full. Bake 15-18 minutes.


  • 1 stick unsalted butter, softened
  • 1 1/2 cup powdered sugar
  • 1/2 tsp vanilla
  • 2/4 TBS skim milk

Using the paddle on the standard mixer, beat butter on medium/high speed until light and fluffy. Lower to a slow speed to add the sugar, vanilla and milk. Beat until well incorporated.


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