Some people love sweet food, some love salty food, some people need BOTH. After having a piece of chocolate you immediately need to chase it down with salty chips then you must make these.
These weren’t V’s favorite cupcakes as pretzels and cararmel aren’t her thing, she also prefers consistent textures. This cupcake gives somewhat of a salty crunch and sweet frosting with a moist cake. N enjoyed these, then chowed down some pretzels afterwards.
With it being caramel week, I didn’t want the caramel to be the focal point, the salty pretzel definitely is.
Use your favorite chocolate or devil’s food recipe and bake cupcakes. I only made 20 out of the 24 cupcakes, looks like I overfilled some of them.
Grab some pretzels about 3 cups and put them into the food processor and pulse a few times. Depending on your food processor size you may need to make a couple of rounds.
Frost the cupcake with your favorite frosting. I used a basic vanilla frosting.
Tip the frosted top into a bowl of crushed pretzels and push down so the pretzels stick to the frosting.
Get a squeeze bottle of Smucker’s caramel topping and drizzle it over and place a whole pretzel on top.
Linked to: Muffin Monday