Salted Caramel Pretzel Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs + 1 egg yolk

• Condiments

  • 2/3 cup Caramel sauce, salted

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 2/3 cup Cocoa
  • 3 1/2 cups Powdered sugar
  • 3/4 tsp Salt
  • 1 1/4 cup White sugar

• Oils & Vinegars

  • 5/16 cup Vegetable oil
  • 1 tsp Vinegar

• Snacks

  • 1 Pretzel, mini twists

• Dairy

  • 1 1/4 cup Butter
  • 1 tbsp Heavy cream or milk

• Liquids

  • 1 cup Water

Found on chocolatewithgrace.com

Description

Ingredients

• 1 cup water
• ⅔ cup cocoa
• 1 tsp vinegar
• ½ cup butter, softened slightly
• 1 and ¼ cup white sugar
• ¼ cup + 1 T vegetable oil
• 2 eggs +1 egg yolk
• 1 and ¾ cup all purpose flour
• ½ tsp salt
• ½ tsp baking soda
• ¾ cup softened butter
• 3 and ½ cups powdered sugar
• ⅔ cup salted caramel sauce, room temperature
• ¼ teaspoon salt
• 1-2 tablespoons heavy cream or milk, room termperature
• mini pretzel twists, for decorating

Directions

• Preheat oven to 350 F. Boil 1 cup water in microwave. Whisk in cocoa and vinegar until smooth. Let cool.
• Meanwhile, in a stand mixer, beat 1 stick butter for 4 to 5 minutes on high speed. Add the sugar and beat for another couple minutes. Add the oil and eggs, mixing well.
• In a separate bowl, whisk together the flour, salt and baking soda.
• Add to the mixer and mix until just combined. Fill lined cupcake tins about ⅔ full.
• Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks
• To make the frosting, beat the butter until smooth. Beat in 3 cups of powdered sugar on high for 1-2 minutes or until smooth and fluffy. Beat in the caramel sauce, salt and enough of the milk or cream to reach a smooth consistency
• Frost the cupcakes, generously of course :) and top with mini pretzels.