When caramel combines with pretzels on a tender and delicious cupcake made with bits of chocolate toffee, what’s not to love? These salted caramel pretzel cupcakes hit all the right notes, making them the perfect dessert or anytime treat. At the First For Women test kitchen, we doctor up boxed cake mix by swirling in milk chocolate toffee bits for subtle crunch in every bite, and whip up our own from-scratch dulce de leche frosting. Then we garnish the cupcakes with a drizzle of caramel sundae topping and a miniature pretzel on top. Talk about yum!
These salted cupcakes can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for one week. Just let them warm up a bit before eating. Somehow, though, we suspect they won’t last a week! They’re just too good. Give this recipe a try and leave us a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- divided
- 1/3 c. oil
- 3 eggs
- 3/4 c. milk chocolate toffee bits
- at room temp.
- 1 c. canned dulce de leche
- 2 1/2 c. confectioners' sugar
- 1/4 c. milk
- 1/2 c. caramel sundae topping
- 24 mini pretzels
Instructions
PrintHeat oven to 350°F. Line muffin cups with cupcake liners. Prepare cake mix according ot package directions with 1 cup water, oil, and eggs; stir in toffee bits. Divide among liners. Bake 18-21 min. or until done. Cool 15 min. Transfer to racks to cool.
With mixer on medium speed, beat butter until fluffy. Add dulce de leche; beat until combined. Beat in confectioners' sugar, then milk until fluffy. Transfer to pastry bag fitted with star tip. Pipe over cupcakes. Drizzle frosting with caramel topping. Top each cupcake with mini pretzel.
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