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Chocolate Toffee Pretzel


07.21.10 Posted in Recipes, Uncategorized by

I owe this cupcake inspiration to my friend who told me about this super simple dessert where you boil some brown sugar and butter, pour it over a layer of saltine crackers, bake for 10 minutes, then sprinkle on some chocolate chips and bake just long enough to melt the chocolate. Let cool, and you basically have chocolate toffee. I thought saltines might get too soggy for cupcakes, so I decided to use pretzels instead. The little bit of saltiness with each bite is just the perfect amount. Enjoy!

INGREDIENTS

Makes 12 cupcakes.

Toffee Pretzels:

  • ¾ cups margarine, room temperature
  • 3 tablespoons brown sugar
  • 2 ½ cups crushed pretzels

Cupcake Batter:

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • ¾  cup granulated sugar
  • 1/3  cup canola oil
  • 1 teaspoon vanilla extract
  • ½  teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • ¾  teaspoon baking soda
  • ½  teaspoon baking powder
  • ¼  teaspoon salt

 

PREPARATION

Toffee Pretzels:

In a saucepan, melt butter. Add the brown sugar. Bring to a boil, lower heat to medium low, and continue to boil for 2 minutes, stirring constantly.

Remove from heat and cool slightly. Mix in pretzels and set aside.

Cupcake Batter:

Combine the vanilla soy milk with apple cider vinegar and set aside.

Combine the dry ingredients in a bowl. Whisk together remaining ingredients in a separate bowl. Stir flour mixture into the wet ingredients just until smooth.

ASSEMBLY

Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners.

Fill cupcake liners approximately 1/2 of the way full with cupcake batter. Spoon in pretzel mixture, then top with a spoonful more of batter (just enough to cover pretzels).

Bake for 18-20 minutes. Let cool before frosting.

FROSTING

  • ½ cup margarine
  • 1  cup brown sugar, packed
  • ¼ cup soy milk
  • 2 cups sifted confectioners’ sugar

In a saucepan, melt butter. Add the brown sugar. Bring to a boil, lower heat to medium low, and continue to boil for 2 minutes, stirring constantly. Add the soy milk and return to a boil, stirring constantly.

Remove from heat and cool to lukewarm.

Gradually beat in confectioners’ sugar until thick enough to spread. If it gets too thick, add a little hot water.



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