Print Recipe
5 from 1 vote

Chocolate Pretzel Cupcakes – The First Ganache

Chocolate cupcakes with pretzel crust? YUM
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes, chocolate ganache, pretzel pie crust
Servings: 24 cupcakes
Calories: 303kcal
Author: Stef

Ingredients

Chocolate Pretzel Crust Ingredients

  • 3/4 C butter room temperature
  • 3 tbsp brown sugar
  • 2 1/2 C crushed pretzels

Chocolate Pretzel Cupcake Ingredients

  • 3/4 C unsweetened cocoa powder
  • 1 1/2 C all-purpose flour
  • 1 C sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 C buttermilk
  • 3 T vegetable oil
  • 1 tsp vanilla extract

Chocolate Ganache Ingredients

  • 9 ounces bittersweet chocolate chopped
  • 1 cup heavy cream
  • 1.5 tsp vanilla extract

Chocolate Pretzel Topping Ingredients

  • 24 circular pretzels
  • 24 milk chocolate candy kisses
  • 1 1.69 ounce package mini candy-coated chocolates

Instructions

Chocolate Pretzel Crust Instructions

  • Preheat oven to 350 F.
  • In a medium bowl, mix together all ingredients.
  • Line two cupcake tins with paper liners.
  • Press the mixture into the liners.
  • Bake for 10 minutes.

Chocolate Pretzel Cupcake Instructions

  • Mix in the cocoa powder, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Beat in the eggs.
  • Beat in the warm water, buttermilk, vegetable oil, and vanilla extract until just combined.
  • Spoon the batter over prepared cupcake liners with pretzel crusts.
  • Bake at 350 F for 20 minutes or until cupcake bounce back when lightly touched.

Chocolate Ganache Instructions

  • Place the chocolate into a medium bowl.
  • Heat the cream in a small sauce pan over medium heat.
  • Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
  • When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
  • Stir in the vanilla.
  • To frost the cupcakes, dip them into the bowl of ganache.*

Chocolate Pretzel Topping Instructions

  • Preheat oven to 350 F.
  • Place pretzels on baking sheets.
  • Unwrap candy kisses and place one in the center of each pretzel.
  • Place in preheated oven 1 to 2 minutes, until kisses melt.
  • Remove from oven and place one candy-coated chocolate in the center of each pretzel.
  • Chill in refrigerator until set.

Notes

*The problem was that since the cupcakes hadn't risen above the top of the liner, it was impossible to dip and not cover the liner in chocolate. I was very concerned that these were going to be messy and look bad. As it turned out, after sticking them in the fridge, the chocolate covered liners looked really pretty - almost as if I had done it on purpose. It was quite a happy surprise!

Nutrition

Calories: 303kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 343mg | Potassium: 163mg | Fiber: 2g | Sugar: 17g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 2mg