Cupcakes! Like whole cakes, only smaller. And you can level it up by bringing some salty pretzel crunch to this chocolate caramel cupcake recipe. Have a happy National Cupcake Day!
WHAT YOU’LL NEED:
1 cup water
⅔ cup cocoa
1 tsp vinegar
1¼ cup butter
1¼ cup white sugar
¼ cup vegetable oil
2 eggs
1¾ cup flour
¾ tsp salt
½ tsp baking soda
3½ cups powdered sugar
⅔ cup caramel
2 tbsp heavy cream
1 bag Unique “Splits” pretzels
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STEPS: Preheat oven to 350°F. Boil 1 cup water in the microwave, whisk in cocoa and vinegar until smooth. Beat 1 stick butter for 5 minutes at high speed. Add white sugar and beat for 3 minutes, then add the oil and eggs, mixing well. In a separate bowl whisk together the flour, salt, and baking soda. Add to the butter egg mixture and mix to combine. Fill cupcake trays halfway. Bake at 350° for 12-15 minutes. Allow to cool. To make frosting, beat remaining butter until smooth. Mix in 3 cups powdered sugar for 2 minutes, then add caramel, salt, and heavy cream. Mix until smooth. Frost cupcakes, and top with remaining caramel and Unique “Splits.” Share and enjoy!