Hi Nibblers!

           This cupcake is the ultimate cupcake when you’re craving the decadence of chocolate but also want to chill with a bag of potato chips. The salt from the pretzel really breaks down the Nutella frosting and chocolate cake batter and enhances the flavours. You’re not left feeling like you’re on a sugar high after consuming these cupcakes. I also love how the base not only adds texture but it just gives the classic cupcake a great twist. I made these for my friends a few weeks ago and it garnered some awesome feedback. The only thing is, I couldn’t pin down a shorter name for this recipe because there’s so many different components I wanted to list! And with Mother’s Day just around the corner, these could be your best bet with satisfying all of Mum’s cravings. So, headaches over what to name these cupcakes aside, here’s the recipe:

What you’ll need:
Yields 12-14 medium sized cupcakes
For base:
– 150g roughly crushed pretzels
– 6 Tbs. peanut butter
– 2 Tbs. milk
– 1 tsp. sugar
For middle cake zone:
– 1 cup or 180g self-raising flour (plain flour will work just
remember to add a pinch of salt)
– 2 tsp. of baking powder
– 1/2 cup or 80g of cocoa powder
– 50g butter (softened to room temperature)
– 3/4 cup or 120g of sugar
– 2 eggs
– 1 cup or 250ml of milk
– 3/4 tsp. Vanilla Essence
For Nutella Frosting:
– 250g unsalted butter (softened to room temperature)
– 100g icing sugar (sifted)
– 1 tsp. vanilla essence
– 350g or approx. 1 and 1/2 cup of Nutella

How To:
For base:

Pretzel base ready to go!

1. Line cupcake tin with patty pan liners the set aside
2. Add milk, sugar and peanut butter in microwave safe bowl and mix
3. Heat in microwave for 30 seconds or in a pot under low heat, stirring constantly until it turns into a smooth paste
4. Combine with crushed pretzels until well coated
5. Add 2 Tbs of pretzel crumb to each patty pan 
6. Firmly press pretzel crumb into the patty pan creating a straight base for your cupcake then set aside
For cake component:

OM NOM NOM