Salty Chocolate Pretzel Cupcakes
I’m always looking for that perfect blend of salty and sweet. You may have noticed that theme in the last few weeks of our cupcakes. This time we will round out the salty-sweet trifecta with these Chocolate Pretzel Cupcakes. These last few cupcakes would be the perfect bar food: potato chips, popcorn, and pretzels.
The cake is a slightly salty chocolate cake infused with Firestone Walker’s Velvet Merlin, a smooth and delicious oatmeal stout. You can definitely taste the chocolate and roasted coffee flavor in this beer. It’s perfect for a chocolate cake. I used coarse sea salt in the cake, and as you take a bite, you get the tiniest bit of saltiness. I wasn’t expecting that, but it worked out in our favor.
I was trying out a new recipe for chocolate caramel ganache for the frosting, but it never stiffened up in the fridge. Being the cupcake innovator that I am (and totally modest, by the way), I tossed in a bunch of powdered sugar and whipped it into shape. The frosting had a really interesting flavor, it tasted like ganache but not heavy at all, it was fluffy and quite enjoyable! I crushed some pretzels on top of each cake after frosting and stuck a whole pretzel in to top it off.
I’ve always loved chocolate covered pretzels, and using the frosting as a pretzel dip was a great idea to do with the leftovers. I love when there’s leftover frosting.
I wanted to mention that next weekend, Dylan and I will be walking with our dog (silly dog photo: click here) in the Spokane Humane Society’s Parade of Paws. It’s a walk that raises money for the shelter, and we’re on team “A Furry Frenzy“. Our team has raised almost $300 so far (online)! We’re really proud to be a part of the team. If you’re in the Spokane area, you should come out and join the fun!
Who knows what we’ll come up with for next week. I think I’m running out of things to cover with chocolate, is that even possible?
– Jackie & Dylan