Chocolate, sweet with a mix of salty.
Mix crushed pretzels, melted butter and sugar together.
Place 1 tablespoon of pretzel crust into each of 24 cupcake liners.
Mix milk chocolate cake mix according to box directions.
Place 1/4 cup of batter into each liner, covering the pretzel crust. You may have some batter left over.
Bake according to package directions.
Let cool.
Using a piping bag and round tip, fill cupcakes with caramel dip until cupcakes begin to “burst” on top.
Frost with chocolate buttercream frosting and top with a sprinkle of chopped toasted pecans.
These are best served right away. If stored too long, the pretzel crust tends to soften and they aren’t as good.
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Absolutely devine! Made a batch for a coworker’s last day and they were a hit. Perhaps it’s just me, but I had over half of the pretzel mix left (I used the measurement stated for each cup) and only got 18 cupcakes, but I most likely over filled with batter. But, nonetheless, this is a keeper!
Prep: Cook:
Serves: 24 Level: Intermediate
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
by Amy McCauley in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
8 Comments
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Cindy Carnes on 10.10.2010
Do you use a regular cupcake pan? I’m making these right now, with the pretzels in the muffin cup there isn’t room for 1/4 cup batter. It looks like I will get alot more than 24 cupcakes. I think this would make great cupcakes in the large muffin tins. Will maybe do that next time. The cupcakes are baking right now, the one I filled with 1/4 c. batter is going to cook over and make a mess….I still have plenty of pretzel mixture after making 24 cupcakes. I’d love to see the chocolate buttercream frosting recipe attached to this recipe.
Mama Holli of Nobody Puts Mama In A Corner! on 4.9.2010
These look divine!! Wonderful photo too!
handsandheartfull on 3.23.2010
These are my idea of the perfect cupcakes…sweet and salty =) Loved them, and will be making them again in the future, for sure!!
Theresa DePaepe aka Mama on 3.20.2010
We made these for a bunch of Band kids and they were a hit. This recipe easily makes enough pretzel mix and batter to make 30 tp 32 cupcakes with no leftover ingredients. We also used a 12 oz jar of Smucker’s Caramel Sauce since the caramel apple dip was not available this time of year in our grocery store and there was plenty.
raina on 3.15.2010
Pretzels, caramel, and chocolate..oh my! Looks amazing!