So I told you guys I would fill you in all about my first day of school.
Well, nothing really interesting happened. Besides the fact I was ten minutes late for just about every class since I had no idea where I was going. It was pretty much repetition in every class. The teachers talked about the basis of the class and then everyone introduced themselves and said why they were there.
Example: my names Chloe. I’m here to get a business degree. Then, I’m going to culinary school to become a pastry chef and hopefully own my own bakery.
As for my teachers- one is brilliant, one is a kook, one is old fashioned, and one is full of themselves but that’s just judging them on first impressions. Anyways, I’m excited to get my degree, get my knowledge up, and get out of there as soon as possible so I can be at culinary school!
Also, Isaac you really don’t have to hit us. Really. Ok, now on to these drool-worthy cupcakes.
It’s a peanut butter cupcake with a pretzel crust, filled with chocolate ganache, topped with chocolate frosting and garnished with pretzel crumbs and oh my goodness. Absolutely amazing.
Salty and sweet + chocolate and peanut butter are two amazing combinations. And they’re both together in one moist, hand-held sweet treat. The pretzel crust makes a pleasant crunchy and buttery addition. The cupcake has an essence of peanut butter with a luscious chocolate filled center. The frosting is so smooth and velvet-y that I’m seriously considering making in a pretzel dip.
SERIOUSLY. Pretzels dipped in this frosting is so good beyond belief. Well, really the whole cupcake is unbelievably delicious. You need this cupcake in your life, just letting you know.
Chocolate Peanut Butter Pretzel Cupcakes:
Ingredients: (makes 24)
For the pretzel crust-
1 1/2 cups salted pretzels, crushed
6 tablespoons unsalted butter
For the cupcake-
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk (OR 1 1/2 cups milk with 1 1/2 teaspoons lemon juice stirred in)
1 teaspoon vanilla extract
2 cups light brown sugar
3/4 cup vegetable or canola oil
1/4 cup unsweetened applesauce
1 1/2 cups creamy peanut butter
2 large eggs
For the ganache filling-
1 cup semisweet chocolate chips
1/2 cup heavy cream
For the chocolate frosting-
2 1/2 cups semisweet chocolate chips
12 tablespoons unsalted butter, softened
5 cups confectioners sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
2/3 cups milk
1 cup crushed pretzels, for topping
First, start with the pretzel crust. Process the pretzels in a food processor. Melt the 6 tablespoons of butter in the microwave (keeping an eye on it so it doesn’t scorch) and pour over the crushed pretzels until evenly coated. Line a muffin tin with paper liners and spoon a tablespoon of the pretzel mixture into each liner, set aside. Preheat your oven to 375 F degrees. In a medium sized bowl, whisk together the flour, salt, and baking soda, set aside. In a large bowl beat together the peanut butter, brown sugar, oil, and applesauce until combined. Add one egg at a time, beating well after each addition, set aside. Measure out the buttermilk/milk + lemon juice in a measuring up and stir in the vanilla. Add even amounts of the flour mixture and the milk mixture alternatively into the peanut butter/brown sugar mixture, beating in between the addition of each until it forms smooth mixture. Fill the liners with the batter using a regular sized ice cream scoop (or 2/3 of the way full) and bake for about 20-25 minutes or until a toothpick is inserted and comes out clean. Let cool completely then using a sharp knife, cut a small hole in the center of each cupcake about 3/4 of the way being careful not to cut to the bottom. Set aside. In a double broiler heat together the 1 cup of chocolate chips and heavy cream. Stir often and be careful not to scorch. Once it’s a smooth combined mixture, set aside to cool. Once completely cooled spoon the ganache into the center hole into the cupcake until it’s filled to the top. To make the chocolate butter cream, melt the 2 1/2 cups of chocolate chips in the microwave then set aside to cool completely. In a large bowl beat (on HIGH speed) the butter, sugar, salt, milk, and vanilla together until fluffy (about 3-5 minutes). While beating (on LOW speed), pour in the cooled melted chocolate until completely combined into the frosting. Frost the cupcakes, garnish with extra crushed pretzels, and enjoy!