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Homemade Chocolate, Peanut Butter and Pretzel Cupcakes photo
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Chocolate, Peanut Butter and Pretzel Cupcakes

Moist chocolate cupcakes topped with a silky peanut butter buttercream, crunchy peanut-pretzel bits, and a drizzle of chocolate ganache.
Prep Time45 minutes
Cook Time22 minutes
Total Time1 hour 7 minutes
Servings: 20 servings

Ingredients

  • 3/4 cup Dutch-process cocoa powder (75g)
  • 2/3 cup very hot coffee (160ml)
  • 2/3 cup buttermilk (160ml)
  • 1/2 cup vegetable oil such as canola or grapeseed (125ml)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon kosher or sea salt
  • 1 1/3 cup all-purpose flour (190g)
  • 1 3/4 cups sugar (350g)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup water (250ml) — for buttercream syrup
  • 2 cups sugar (400g) — for buttercream syrup
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon cream of tartar
  • 5 large egg yolks
  • 1 large egg for buttercream
  • 1/8 teaspoon xanthan gum
  • 1 1/2 pounds butter, cold (680g)
  • 3/4 cup natural peanut butter (180g), plus more if desired
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon kosher or sea salt for buttercream
  • 3/4 cup roasted peanuts (110g)
  • 1 1/2 cups large pretzels, broken (90g)
  • 1/4 cup heavy cream (60ml) — for ganache
  • 2 ounces bittersweet or semisweet chocolate, chopped (55g)
  • pinch kosher or sea salt for finishing

Instructions

  • Preheat the oven to 350ºF (180ºC) and line two 12-cup muffin pans with cupcake liners.
  • In a medium bowl whisk the Dutch-process cocoa powder with the very hot coffee until a thick, smooth paste forms.
  • In a separate bowl stir together the buttermilk, vegetable oil, 1 teaspoon vanilla, 1 large egg, 1 large egg yolk, and 1/2 teaspoon salt.
  • Gradually stir the buttermilk mixture into the cocoa paste until smooth.
  • Sift together the flour, 1 3/4 cups sugar, baking powder, and baking soda, then gently fold the dry ingredients into the cocoa batter until just combined.
  • Portion the batter into the prepared liners so each is about two-thirds full, then bake for 20–25 minutes until the centers spring back. Cool completely on a wire rack.
  • For the peanut butter buttercream, combine 1 cup water, 2 cups sugar, 2 tablespoons light corn syrup, and 1/4 teaspoon cream of tartar in a heavy nonreactive saucepan and attach a candy thermometer.
  • In the bowl of a stand mixer fitted with the whip, beat 5 egg yolks and 1 whole egg on high until thick and ribbon-like.
  • Heat the sugar mixture to 235ºF (113ºC). When it reaches temperature, with the mixer running on medium-high, add 1/8 teaspoon xanthan gum, then slowly pour the hot syrup down the side of the bowl into the eggs in a steady stream.
  • Increase the mixer to high and whip until the outside of the bowl feels cool to the touch. Replace the whip with the paddle.
  • With the mixer on medium-high, add the cold butter cut into small slivers a few pieces at a time, mixing until fully incorporated and smooth; if it appears separated, continue adding butter until it comes together.
  • Switch to low speed and add 3/4 cup natural peanut butter, 1 teaspoon kosher or sea salt, and 1/2 teaspoon vanilla; taste and add more peanut butter by tablespoonfuls if desired.
  • Chill the filled or piped cupcakes for about 20 minutes to set the buttercream before adding toppings.
  • Pulse the roasted peanuts and broken pretzel pieces briefly in a food processor, or crush in a zip-top bag with a rolling pin, leaving some larger pieces for texture.
  • Press the peanut-pretzel mixture onto the tops of the chilled frosted cupcakes so it adheres; if needed let frostings warm slightly at room temperature to help the mixture stick.
  • To make the ganache, warm 1/4 cup heavy cream in a small saucepan until almost boiling, remove from heat, add 2 ounces chopped chocolate, let sit 2 minutes, then stir until smooth. Thin with a little more cream if necessary.
  • Use a teaspoon to drizzle the ganache over the cupcakes and finish with a small pinch of kosher or sea salt if desired.

Equipment

  • two 12-cup muffin pans
  • cupcake liners
  • Mixing bowls
  • stand mixer with whip and paddle attachments
  • heavy nonreactive saucepan
  • candy thermometer
  • food processor or rolling pin and zip-top bag
  • Small Saucepan

Notes

  • Serve cupcakes at room temperature for best texture.
  • Refrigerate frosted cupcakes up to 1–2 days; pretzels will soften.
  • Use European-style butter for a richer French buttercream if available.
  • If buttercream separates, continue beating and add small bits of butter until smooth.
  • Natural peanut butter may require adding more to taste if using commercial peanut butter.
  • Xanthan gum stabilizes the buttercream but can be omitted if unavailable.