Copycat Chocolate Caramel Cupcakes Topped With Pretzels

Copycat Chocolate Caramel Cupcakes Topped With Pretzels


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A chocolate lovers delight! Drizzled with caramel and topped with pretzel, this recipe is the perfect combination of sweet and salty. Get your taste buds going with this guilty pleasure.

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Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

24 cupcakes


  • For the Cupcakes:
  • 1/2 C. plus 1 tbsp Dutch-process cocoa powder
  • 1/2 C. hot water
  • 2 1/4 C. all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 C. unsalted butter
  • 1 2/3 C. sugar
  • 3 eggs
  • 1 tbsp vanilla extract
  • 3/4 C. sour cream
  • For the Salted Caramel Frosting:
  • 1 C. unsalted butter
  • 8 z cream cheese
  • 1/2 C. caramel sauce
  • 4 C. sugar
  • To Garnish:
  • Caramel Sauce

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For cupcakes:

Preheat oven to 350 degrees F.
Butter and line standard muffin tin with paper lines.
In a small bowl, whisk together the cocoa powder and hot water until there is no lumps.

In a separate medium bowl, whisk flour, baking soda, baking powder and salt until combined.

Over a medium heat, melt butter with sugar until the mixture is smooth.

Using an electric mixer and beat on medium-low speed for about 4 to 5 minutes.

As the butter mixture is being combined add eggs one at a time. Then add the vanilla and then the cocoa mixture, beating until smooth.

Reduce the mixer speed to low, and add the flour mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until it is all smooth.

Next divide the batter evenly between the muffin fillings.
Bake for about 20 minutes or if a toothpick comes out clean.
Let cool on a wire baking rack.

Make the Frosting
Beat butter and cream cheese together.
Pour in the caramel and beat until combined. Slowly add the powdered sugar, until it has all been incorporated. Beat for another 2-3 minutes.

To complete the cupcake, add a pipe of frosting to the top of the cupcake. Drizzle some caramel sauce on top.

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