Chocolate Peanut Butter Pretzel Cupcakes

What you'll need


Working Method

Line cupcake pan with paper liners.  Mix devil's food cake according to manufacturer’s instructions.  Use a #16 blue scoop to deposit 1.5 oz. batter into each cavity.  Bake at 350°F until cupcakes spring back lightly when touched.  Let cool completely.

Mix together 100% buttercreme, 50% peanut butter, and 1% water.  Place a swirl of prepared buttercreme in a piping bag fitted with a large open straight tip.  Pipe prepared buttercreme on top of the cupcakes and drizzle with warmed caramel fudge icing, top with a chocolate dipped pretzel.

Additional Info

Chef Tips

To make the chocolate dipped pretzels, use salted pretzels.  Melt Van Leer Shine Dark Chocolate EZ- Melt Wafers (02496364) and dip pretzels fully melted chocolate.  Place on a silpat lined sheet tray and place in cooler for a few minutes to set up.  Remove from cooler and reserve until ready to use.  No dark Devil’s Food Cake Mix available in your area?  No problem, just substitute Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix (00495128). 



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Chocolate Peanut Butter Pretzel Cupcakes

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