Chocolate Covered Pretzel Peanut Butter Cupcakes with Boozy Butterscotch Frosting
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Half Baked Harvest · by Tieghan Gerard★ 4.6 (7)

Chocolate Covered Pretzel Peanut Butter Cupcakes with Boozy Butterscotch Frosting

NUTRITION · PER SERVING40M COOK
CAL 35%·PRO 16%
CARBS 78G45% OF CAL
2G FIBER0G ADDED0G INTRINSIC19G OTHER56G TOTAL SUGAR
FAT 41G54% OF CAL
20G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Salty-sweet cupcakes combining chocolate, pretzels, and peanut butter with a boozy butterscotch frosting. The contrast of salty pretzels and sweet, creamy frosting with a hint of whisky makes these indulgent and memorable.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 24 pretzel twists
  • 6 ounces chocolate ((milk, dark or semi-sweet))
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon kosher salt
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon scotch or whisky (optional)
  • 1/4 cup canola oil
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1/4-1/2 cup chocolate chips
  • 1/2 cup butterscotch chips (may use peanut butter chips)
  • 2 sticks butter (softened)
  • 1 3/4 cups powdered sugar
  • 1/2 cup butterscotch sauce
PREP
15M
SODIUM
565MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.