Chocolate-Frosted Golden Cupcakes with Caramel and Pretzels

🍴 23 ingredients 👁️ 4 views 📚 Recipes1M

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • at room temperature
  • 1 1/4 teaspoons pure vanilla extract
  • 4 tablespoons unsalted butter
  • melted
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • at room temperature
  • 4 ounces bittersweet chocolate
  • finely chopped
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 tablespoon light corn syrup
  • Pinch of salt
  • Crushed pretzels
  • for topping
  • Caramel sauce
  • for topping

Instructions

  1. Preheat the oven to 350.
  2. Line a 12-cup muffin tin with paper or foil liners.
  3. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
  4. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes.
  5. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.
  6. Add the dry ingredients and milk in 3 alternating batches, beating well between additions.
  7. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
  8. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.
  9. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
  10. Put the chopped chocolate in a heatproof medium bowl.
  11. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling.
  12. Immediately pour the mixture over the chocolate.
  13. Let stand for 5 minutes, then whisk until smooth.
  14. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes.
  15. For a frosting firm enough to spread, let stand for 1 hour.
  16. Frost the cooled cupcakes, top with the crushed pretzels and caramel sauce and serve.
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