Chocolate Covered Pretzel Peanut Butter Cupcakes With Boozy Butterscotch Frosting Recipe
Recipe By HalfBaked Harvest
These cupcakes are sweet, salty, peanutty and even boozy.
3.6
18 Rating -
Rate
Eggdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
plan
Bookmark
ingredients serves
serves12
Add to Shopping ListIngredients for Chocolate Covered Pretzel Peanut Butter Cupcakes With Boozy Butterscotch Frosting Recipe
- 24 pretzel twists
- 6 ounce chocolate
- 4 tablespoon unsalted butter 1/2 stick
- 1/2 cup packed dark brown sugar
- 1 teaspoon kosher salt
- 1/2 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon scotch or whisky optional
- 1/4 cup canola oil
- 1/2 cup peanut butter
- 1/2 cup Brown Sugar
- 1/4 cup Sugar
- 2 Egg
- 2 teaspoon Vanilla
- 1.50 cup Flour
- 1.25 teaspoon baking powder
- 1/2 teaspoon Salt
- 0.33 cup Milk
- 1/4 cup 1/2 chocolate chips
- 1/2 cup butterscotch chips may use peanut butter chips
- 2 stick butter softened
- 1.75 cup Powdered Sugar
- 1/2 cup butterscotch sauce
Nutrition
value
value
400
calories per serving
22 g Fat6 g Protein45 g Carbs4 g FiberOther
Current Totals
- Fat22g
- Protein6g
- Carbs45g
- Fiber4g
MacroNutrients
- Carbs45g
- Protein6g
- Fiber4g
Fats
- Fat22g
Vitamins & Minerals
- Calcium50mg
- Iron2mg
- Vitamin A6mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B936mcg
- Vitamin B12< 1mcg
- Vitamin C4mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium28mg
- Manganese< 1mg
- Phosphorus119mg
- Selenium12mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By HalfBaked Harvest