Salted Caramel Pretzel Cupcakes

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Salted Caramel Pretzel Cupcakes are decadent chocolate cupcakes with salted caramel frosting and pretzels. A fun salty treat for kids of all ages. 

Salted Caramel Pretzel Cupcakes - Chocolate Cupcake Recipe

Salted Caramel Cupcakes

The inspiration for these cupcakes came from my favorite flavor of frozen yogurt, Salted Caramel Pretzel. I would always get that flavor on date nights and then top my yogurt cup with Reese’s Peanut Butter Cups and more salted caramel.

If you look around, you’ll notice that salted caramel is everywhere from coffees to sweet breads. I really like those salted caramel dark chocolate bars. Especially the Ghirardelli chocolates from San Francisco.

If you’ve spent anytime at all on my blog, you know I enjoy translating my favorite flavor combinations into cute cupcakes.

There’s something about that salty-sweet combination, especially when paired with chocolate that is irresistible. And, of course, cupcakes. Cupcakes are the secret to everything.

If you like this Caramel Cupcake recipe, you’ll want to try Dulce de Leche Cupcakes. They are delicious.

Salted Caramel Pretzel Cupcakes - Chocolate Cupcake Recipe

Caramel Cupcakes

I love these easy cupcakes with the grown-up flavor. Not that you can’t make them for kids, you can. But they are perfect for book club, small group or coffee with friends. The beautiful thing about cupcakes is you can freeze them and simply use as many as you need at any given time.

Caramel is one of my all time favorite flavors, and I’m on kind of a salted caramel kick right now. Try my homemade Easy Salted Caramel Sauce over vanilla ice cream for a fun alternative to chocolate sauce. Chocolate Caramel Shortbread Bars are also quite popular at my house.

If you’re like me and enjoy a salty-sweet combination, try these Caramel Stuffed Pretzel Cookies or even better, Caramel Stuffed Double Chocolate Chip Cookies.

Do you like apples and caramel? I mean who doesn’t, right? Caramel Apple Dessert Pizza is excellent as are Caramel Apple Crumb Bars.

Salted Caramel Pretzel Cupcakes - Chocolate Cupcake Recipe

Salted Caramel Cupcake Recipe

  1. Preheat oven to 350 F. Boil 1 cup water in microwave. Whisk in cocoa and vinegar until smooth. Let cool.
  2. Meanwhile, in a stand mixer, beat 1 stick butter for 4 to 5 minutes on high speed. Add the sugar and beat for another couple minutes. Add the oil and eggs, mixing well.
  3. In a separate bowl, whisk together the flour, salt and baking soda.
  4. Add to the mixer and mix until just combined. Fill lined cupcake tins about 2/3 full.
  5. Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks
  6. To make the frosting, beat the butter until smooth. Beat in 3 cups of powdered sugar on high for 1-2 minutes or until smooth and fluffy. Beat in the caramel sauce, salt and enough of the milk or cream to reach a smooth consistency
  7. Frost the cupcakes, generously of course 🙂 and top with mini pretzels.

Salted Caramel Pretzel Cupcakes

A chocolate cupcake with salted caramel frosting and pretzels make a fun salty sweet treat.
Pin Print Review
Prep Time: 30 mins
Cook Time: 20 mins
Additional Time: 20 mins
Total Time: 1 hr 10 mins
Course: Recipes
Cuisine: American
Servings: 20 cupcakes

Ingredients 

For the chocolate cupcakes

  • 1 cup water
  • 2/3 cup cocoa
  • 1 tsp vinegar
  • 1/2 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

  • 3/4 cup softened butter
  • 3 and 1/2 cups powdered sugar
  • 2/3 cup salted caramel sauce room temperature
  • 1/4 teaspoon salt
  • 1-2 tablespoons heavy cream or milk room termperature
  • mini pretzel twists for decorating

Instructions

  • Preheat oven to 350 F. Boil 1 cup water in microwave. Whisk in cocoa and vinegar until smooth. Let cool.
  • Meanwhile, in a stand mixer, beat 1 stick butter for 4 to 5 minutes on high speed. Add the sugar and beat for another couple minutes. Add the oil and eggs, mixing well.
  • In a separate bowl, whisk together the flour, salt and baking soda.
  • Add to the mixer and mix until just combined. Fill lined cupcake tins about 2/3 full.
  • Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks
  • To make the frosting, beat the butter until smooth. Beat in 3 cups of powdered sugar on high for 1-2 minutes or until smooth and fluffy. Beat in the caramel sauce, salt and enough of the milk or cream to reach a smooth consistency
  • Frost the cupcakes, generously of course 🙂 and top with mini pretzels.

Nutrition

Serving: 1cupcake · Calories: 187kcal · Carbohydrates: 13g · Protein: 3g · Fat: 14g · Saturated Fat: 8g · Polyunsaturated Fat: 5g · Trans Fat: 1g · Cholesterol: 61mg · Sodium: 247mg · Fiber: 1g · Sugar: 6g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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  1. Ryann Broome says

    I am making these cupcakes and I just finished my icing but it is runny. I tried adding more powdered sugar but it hasn’t made much of a difference… Do you know what I could do to make it thicker?

    • Tiffany says

      I know your comment is a few months old, but for future buttercream icing, you can use half crisco and half butter for what ever amount of butter is being called for in the recipe. My icings have turned out perfect ever since learning this trick! Hope it helps!

  2. Jennifer S. says

    These are so good. I made them for my husband’s birthday last week, and I shared the link on my blog. Thank you for sharing this recipe. I think I could eat the icing by itself by the spoonful!

  3. Sally says

    Hi. These cupcakes look so good! The step for adding the cocoa mixture is missing. Does it get added to the other wet ingredients before adding the dry ingredients? Thanks!

  4. Liz says

    These were really, really good! I added the chocolate mixture just before the flour. Instead of a pretzel that would get soggy since I wasn’t serving right away, I used a chocolate covered pretzel. They were a big hit!

  5. LB says

    How far in advance have you made these? If I were to make them the night before for an event.. with the pretzels still be okay/the caramel drizzle on top?

      • Denise Shipton says

        I did not see the recipe for the caramel sauce. Did I miss it somewhere? I checked your “Browse Recipes” section too. I checked the other recipes labeled “Salted Caramel….” as well. Where can I find that recipe, surely it’s somewhere if you use it in 3 different desserts?

  6. Eden says

    devil’s food cake baked between two layers of Oreo cookie chunks and chocolate chips with  French buttercream and our homemade caramel drizzle with mini chocolate chips

  7. Julie Looney says

    Thank you for this recipe, they taste great! My icing was runny too, I will try your trick about half butter and half shortening/crisco. I love all the flavors!!!!