Salted Caramel Preztel Cupcakes

Totally unrelated to these Salted Caramel Preztel Cupcakes, but there’s a story that’s too funny not to tell. The last two weeks in August, Tyler was out of town for training in Delaware for 2 weeks. It was bad timing, as he left right after we returned from vacation. I was already experiencing the post-vacation blues and I was not excited about the prospect of being a single working mom for two weeks. (But I survived, and I am so thankful that is not my normal routine!) 

Anyway, I was grumpy that morning and I had made myself some toast with peanut butter and honey. I had to add the honey to brighten up my day a little. I brought them upstairs to eat while I nursed Cameron and set them down right beside where he was sitting.

SALTED CARAMEL PRETZEL CUPCAKES

INGREDIENTS

For the chocolate cupcakes

• 1 cup water
• ⅔ cup cocoa
• 1 tsp vinegar
• ½ cup butter, softened slightly
• 1 and ¼ cup white sugar
• ¼ cup + 1 T vegetable oil
• 2 eggs +1 egg yolk
• 1 and ¾ cup all purpose flour
• ½ tsp salt
• ½ tsp baking soda

For the salted caramel buttercream

• ¾ cup softened butter
• 3 and ½ cups powdered sugar
• ⅔ cup salted caramel sauce, room temperature
• ¼ teaspoon salt
• 1-2 tablespoons heavy cream or milk, room termperature
• mini pretzel twists, for decorating

INSTRUCTIONS

Full Recipes>>Salted Caramel Preztel Cupcakes