Irresistible SunButter Pretzel Chocolate Cupcakes: The Ultimate Sweet & Salty Treat

I wanted to extend a special thank you to SunButter® for generously sponsoring this SunButter Pretzel Chocolate Cupcakes recipe post! As always, all opinions and delicious ideas shared are 100% my own and authentically from my kitchen. This recipe truly captures the essence of a perfect sweet and salty dessert, made accessible and even more delightful with the addition of SunButter.

Few flavor combinations captivate the palate quite like the perfect blend of sweet and salty. There’s an undeniable magic that happens when these two tastes collide, creating a symphony of flavors and textures that truly gets your mouth watering. And boy, does this SunButter Pretzel Chocolate Cupcakes recipe deliver precisely that enchanting experience! Imagine a deeply rich, intensely fudgy chocolate cupcake, perfectly balanced on a delightful, crunchy sweet and salty pretzel base. To crown this masterpiece, each cupcake is generously topped with a velvety, creamy SunButter frosting that adds a unique, nutty, and utterly divine finish. These aren’t just cupcakes; they’re a celebration of contrasting textures and harmonious flavors, guaranteed to become a new favorite for any gathering or a special treat just for yourself. This recipe offers a gourmet feel with a surprisingly straightforward process, ensuring a satisfying baking experience and an even more satisfying dessert.

What is SunButter? A Delicious & Nut-Free Alternative

For those who may be unfamiliar with this fantastic ingredient, or haven’t yet had the pleasure of trying it, SunButter is a remarkable seed-butter spread. It’s crafted from carefully roasted and milled sunflower seeds, offering a smooth, creamy texture and a rich, satisfying flavor that many compare to peanut butter, yet with its own distinct, earthy charm. What truly sets SunButter apart, making it an indispensable pantry staple for many bakers and families, is its incredible versatility and its status as an excellent nut-free alternative. This makes it a perfect, safe choice for individuals with peanut or tree nut allergies, sensitivities, or simply those looking to incorporate a delicious, healthier, and unique spread into their diet without compromising on taste or texture.

Beyond its allergy-friendly nature, SunButter boasts an impressive nutritional profile, making it a smart choice for conscious eating. Each serving is packed with 7g of plant-based protein, making these SunButter Pretzel Chocolate Cupcakes not just a delightful treat but also a source of sustained energy. It’s also jam-packed with essential vitamins and minerals, including Vitamin E and magnesium, contributing positively to a balanced diet. Furthermore, SunButter contains absolutely no trans-fats and actually has less saturated fat than many typical almond butter varieties, promoting heart health. Its naturally smooth consistency and delightful taste make it incredibly versatile, ideal for baking, spreading on toast, adding to smoothies, or enjoying straight from the spoon. By using SunButter in these chocolate cupcakes, we’re not only ensuring a uniquely delicious flavor but also making them accessible and safe for more people to enjoy. Its subtle, roasted sweetness perfectly complements the rich chocolate and salty pretzel base, creating a harmonious and unforgettable dessert.

If you’re eager to explore more delightful recipes featuring this incredible, versatile ingredient, be sure to check out my other SunButter creations! You’ll love my light and airy SunButter Milk Chocolate Cream Puffs, the decadent and rich SunButter Salted Caramel Cheesecake, and the comforting SunButter Banana Layer Cake. These recipes showcase just how wonderfully SunButter can transform classic desserts into something truly special and often, allergy-friendly.

Crafting the Perfect Pretzel Base for Your Chocolate Cupcakes

These couldn’t truly be called pretzel chocolate cupcakes without their signature sweet and salty pretzel base! This crunchy foundation is arguably one of the stars of the show, delivering that irresistible textural contrast and flavor complexity that elevates these cupcakes from simply good to absolutely extraordinary. Think of this pretzel base as a delightful, crisp pretzel crust, much like the one you might find complementing a gourmet cheesecake, but perfectly portioned to sit snugly at the bottom of each individual cupcake liner. It provides a savory counterpoint to the rich, deep chocolate flavor of the cupcake and the sweet, creamy SunButter frosting, ensuring every single bite is perfectly balanced and exciting for your taste buds.

Creating this magical pretzel layer is surprisingly simple, yet yields consistently fantastic results. To begin, you’ll blitz your favorite pretzels (standard salted pretzels work best for that classic sweet-salty dynamic) along with a touch of granulated sugar in a food processor. Process these ingredients until the pretzels are finely ground into uniform crumbs – consistency is key here for an even texture that holds together beautifully. Next, pour in some melted unsalted butter and pulse just until the butter is thoroughly dispersed throughout the pretzel mixture. The butter acts as a crucial binding agent, creating a firm yet deliciously crumbly crust that won’t fall apart. Once combined, scoop approximately 2 tablespoons of this flavorful pretzel base into each cupcake liner. For a perfectly flat and compact foundation, press it down firmly using the flat bottom of a ¼ cup measuring cup or a similar tool. This crucial step prevents the base from crumbling during baking and ensures a stable, even platform for your subsequent cupcake batter. Finally, bake these pretzel bases in a preheated oven for about 8 minutes. This short bake time helps to set the crust, enhance its crispiness, and deepen its flavor. After baking, it is absolutely essential to allow them to cool completely to room temperature on a wire rack before you add the chocolate cupcake batter. This cooling period is vital to prevent the cupcake batter from prematurely cooking or becoming greasy on contact with a hot crust, ensuring a perfect bake every time for your SunButter Pretzel Chocolate Cupcakes.

Step-by-Step Guide: How to Make the SunButter Pretzel Chocolate Cupcakes

Now that we’ve laid the delicious groundwork with our perfectly crisp pretzel crust, it’s time to dive into creating the star of the show: the incredibly moist, rich, and fudgy SunButter Pretzel Chocolate Cupcakes themselves. Each step in this process is designed to ensure a deep chocolate flavor, a tender crumb, and overall an unforgettable dessert experience. Follow these detailed instructions carefully for the best results, and get ready to impress everyone with your homemade baking skills! Remember that quality ingredients and careful measuring contribute significantly to the success of your cupcakes.

1. Prepare the Pretzel Base: As detailed in the previous section, your first step is to prepare your sweet and salty pretzel base. Once the mixture is ready, firmly press about 2 tablespoons into the bottom of each cupcake liner in your prepared cupcake pans. Ensure it’s compact, even, and has been baked and fully cooled before proceeding.
2. Combine Wet Ingredients: In a generously sized mixing bowl, introduce your large egg, granulated sugar, pure vanilla extract, creamy sour cream (which adds incredible moisture), and vegetable oil. Using a whisk, beat these ingredients together until the mixture achieves a perfectly smooth, homogeneous, and well-combined consistency. This ensures all liquids are fully emulsified.
3. Whisk Together Dry Ingredients: In a separate, medium-sized mixing bowl, add your all-purpose flour, baking soda, baking powder, and a quarter teaspoon of table salt. Whisk these dry ingredients thoroughly to ensure they are well aerated and evenly distributed throughout. This step is crucial for an even rise and consistent texture in your finished SunButter Pretzel Chocolate Cupcakes.
4. Bloom the Cocoa for Deeper Flavor: This is a secret weapon for achieving an intensely rich chocolate flavor! Take your sifted Dutch-processed cocoa powder and add it directly into warm, freshly brewed coffee. Whisk these two ingredients until you have a smooth, luscious paste, ensuring there are absolutely no lumps. Allow it to sit for a minute or two to “bloom,” which activates its flavor compounds. Then, carefully add this potent cocoa mixture to your bowl of wet ingredients, mixing until it’s fully incorporated and the color is uniform and smooth.
5. Combine Dry & Wet Together: Gently pour the wet mixture (now infused with the bloomed cocoa) into the bowl containing your whisked dry ingredients. Using your whisk or a rubber spatula, mix them together until they are just combined and smooth. Be careful not to overmix the batter, as this can develop the gluten in the flour and lead to tough, dry cupcakes. A few small lumps of flour are perfectly acceptable.
6. Fill & Bake to Perfection: Carefully spoon or pour the rich SunButter Pretzel Chocolate Cupcakes batter over your pre-baked and cooled pretzel bases in the cupcake pans. Fill each liner approximately two-thirds full to allow ample room for proper rising during baking. Place the pans into your preheated oven and bake according to the recipe instructions, typically between 16 to 18 minutes. The cupcakes are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Once baked, allow the chocolate cupcakes to cool completely in the pans on a wire rack before attempting to frost them. Cooling is paramount to prevent your gorgeous SunButter frosting from melting and sliding off!

‘Blooming’ the Cocoa: The Secret to Intense Chocolate Flavor

You might have noticed in the recipe instructions a rather specific and perhaps peculiar step: adding the cocoa powder to hot coffee before incorporating it into the cupcake batter. This isn’t just a random act; it’s a fundamental culinary technique known as ‘blooming’ the cocoa, and it’s an absolute game-changer for intensifying chocolate flavor in your baked goods. The science behind this simple process is quite fascinating: hot liquids, like the coffee used here, help to dissolve and activate the flavor particles within the cocoa powder. This reaction releases more of the complex, volatile, and aromatic compounds inherent in chocolate, resulting in a significantly richer, deeper, and more pronounced chocolate taste in your final baked goods. It’s essentially like waking up all the dormant flavors, allowing them to truly shine!

While we’re discussing flavor secrets, you might also be curious why these SunButter Pretzel Chocolate Cupcakes, along with many other chocolate cake or cupcake recipes, specifically call for coffee in the batter. Rest assured, your finished cupcakes won’t taste like coffee (unless you intentionally add a very large quantity, of course!). The reasoning for including coffee is purely about enhancement, not about adding a coffee flavor profile. Just as a small pinch of salt can dramatically bring out the sweetness in a dessert, coffee acts as a powerful flavor enhancer for chocolate. It doesn’t add a distinct coffee flavor of its own; rather, it profoundly intensifies and deepens the inherent chocolate notes, making them taste even more robust, complex, and undeniably “chocolatey.” It creates a more full-bodied and satisfying chocolate experience without being detectable as coffee itself. Neat, huh?! This powerful combination of blooming the cocoa in hot coffee ensures that every bite of these Pretzel Chocolate Cupcakes delivers an unparalleled depth of chocolatey goodness, perfectly complementing the crunchy pretzel crust and the creamy SunButter frosting.

The Creamy Finish: SunButter Buttercream Frosting

No cupcake is truly complete without a generous swirl of delicious frosting, and for these SunButter Pretzel Chocolate Cupcakes, we’re crafting an extraordinary SunButter buttercream that perfectly ties all the flavors together. This frosting is not just a topping; it’s an integral part of the flavor profile, marrying the rich chocolate and salty pretzel notes with its creamy, slightly nutty, and perfectly sweet character. Achieving that light, airy, and fluffy texture is key to a truly decadent experience. We start with unsalted butter, beaten extensively until it’s pale and airy, ensuring a smooth and lump-free base. Then, we carefully incorporate the original SunButter, which not only adds its signature flavor but also contributes to the frosting’s creamy consistency. The addition of finely sifted confectioners’ sugar creates a luxurious sweetness, while a hint of pure vanilla extract and a delicate pinch of salt balance the flavors, preventing it from being overly sweet and enhancing the overall depth. This buttercream pipes beautifully, allowing you to create stunning, professional-looking swirls that are as pleasing to the eye as they are to the palate. It’s the perfect creamy crown for your homemade delights, bringing a unique, allergy-friendly twist to classic buttercream that truly elevates these irresistible SunButter Pretzel Chocolate Cupcakes.

Get the Recipe:
SunButter Pretzel Chocolate Cupcakes

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These incredibly soft and fluffy Chocolate Cupcakes are elevated with a delightful salty pretzel base and generously topped with a creamy, rich SunButter buttercream frosting. A truly unique and satisfying sweet-and-salty dessert experience!

Prep Time: 35 minutes mins

Cook Time: 18 minutes mins

Total Time: 53 minutes mins

Servings: 16 cupcakes

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Ingredients

 

Pretzel Base

• 2 oz (60g) Pretzels,, equal to about 1 cup of crushed pretzels
• 2 tbsp White Sugar
• 6 tbsp Unsalted Butter,, melted

Chocolate Cupcakes

• 150 g All-Purpose Flour,, about 1¼ cups measured volumetrically
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/4 tsp Table Salt
• 1 Large Egg
• 1 cup White Sugar
• 1/2 cup Sour Cream
• 1/4 cup Vegetable Oil
• 1 tsp Vanilla
• 6 tbsp (38 g) Dutch Processed Cocoa Powder
• 6 tbsp Hot Freshly Brewed Coffee

SunButter Buttercream

• 1 ½ cups Unsalted Butter,, at room temperature
• 1/2 cup Original SunButter
• 5 ¼ cups Confectioners Sugar, sifted
• 1 tsp Vanilla
• Pinch of Salt

Equipment

• Food Processor
• Stand mixer

Instructions

 

Pretzel Base

• Preheat the oven to 350°F (175°C), and prepare 2 standard 12-cup cupcake pans with liners (you will need 16 liners total). Add pretzels and white sugar to a food processor and pulse until they are ground into fine, uniform crumbs. Pour the melted unsalted butter into the food processor, and pulse again until the butter is well dispersed and the mixture resembles wet sand. Spoon 2 tbsp (30mL) of this delicious pretzel crust into the bottom of each cupcake liner, then press it down firmly with a ¼ cup measuring cup or the back of a spoon to create a compact base. Place the pans into the preheated oven to bake for 8 minutes to set the crust. Allow to cool completely on a wire rack while you prepare the cupcake batter. This cooling step is crucial to prevent your cupcake batter from cooking prematurely.

Chocolate Cupcakes

• In a large mixing bowl, add the all-purpose flour, baking soda, baking powder and table salt. Whisk these dry ingredients together thoroughly to combine and ensure an even distribution. Set aside this mixture.
• In another large bowl, add the large egg, white sugar, sour cream, vegetable oil and vanilla extract. Whisk these wet ingredients together until the mixture is perfectly smooth and well combined, with no visible lumps.
• In a small mixing bowl or a 2-cup liquid measuring cup, combine the hot, freshly brewed coffee and the Dutch processed cocoa powder. Whisk vigorously until well combined and perfectly smooth. Allow this mixture to sit for about 2 minutes to “bloom” the cocoa and intensify its flavor. Then, add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), and mix until smooth and fully incorporated.
• Gently pour the wet ingredients (now with the bloomed cocoa) into the bowl containing the dry ingredients, and mix until just smooth. It’s crucial to avoid overmixing, as this can lead to tough cupcakes; a few small lumps are acceptable. Spoon or pour the cake batter evenly over top of the cooled pretzel bases in the cupcake pan, filling each one to about 2/3 full. Bake for 16 to 18 minutes, or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely on a wire rack before applying the frosting – patience is key for perfectly frosted SunButter Pretzel Chocolate Cupcakes!

SunButter Buttercream

• Add the softened unsalted butter (at room temperature) to a stand mixer fitted with the whisk attachment. Alternatively, you can use a large bowl with a handheld electric mixer. Beat the butter on high speed until it is light, fluffy, and has significantly doubled in volume, typically taking about 3 to 5 minutes. This creaming process adds air, resulting in a lighter frosting. Incorporate the Original SunButter, and beat until it is fully combined and the mixture is smooth.
• Reduce the mixer speed to low and gradually add the sifted confectioners’ sugar, one cup at a time, allowing it to incorporate fully before adding more. Once roughly combined, add the vanilla extract and a pinch of salt. Increase the speed to medium-high and beat until the buttercream is completely incorporated, beautifully smooth, and wonderfully creamy. Scrape down the sides of the bowl as needed to ensure everything is mixed in.
• Pipe this delectable SunButter buttercream generously onto your completely cooled chocolate cupcakes. For an extra touch of flair, texture, and flavor, consider garnishing with a few mini pretzels, a sprinkle of flaky sea salt, or a decadent drizzle of homemade or store-bought caramel sauce. These finishing touches really make your SunButter Pretzel Chocolate Cupcakes shine!

Cuisine: American

Course: Baking, Dessert

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Tips and Tricks for Perfect SunButter Pretzel Chocolate Cupcakes

To ensure your homemade SunButter Pretzel Chocolate Cupcakes turn out absolutely perfect every single time, from the crunchy base to the creamy frosting, here are a few expert tips and tricks:

• Ensure Room Temperature Ingredients: For the best emulsion and smoothest batter and frosting, it is crucial that your eggs, sour cream, and butter (especially for the buttercream) are at room temperature. This allows them to incorporate more evenly, resulting in a consistent texture and prevents your batter from curdling.
• Avoid Overmixing the Batter: When combining the wet and dry ingredients for the chocolate cupcake batter, mix only until they are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour, leading to tough, dry, and dense cupcakes. A few small lumps in the batter are perfectly fine and often preferred.
• Sift Dry Ingredients for Fluffiness: Sifting your flour, cocoa powder, baking soda, and baking powder together helps to eliminate any lumps and effectively aerates the ingredients. This simple step contributes significantly to a lighter, softer, and fluffier cupcake texture.
• Invest in Quality Cocoa Powder: For truly rich, deep chocolate cupcakes that stand out, it’s worth investing in a good quality Dutch-processed cocoa powder. This type of cocoa has a smoother, less bitter chocolate flavor and reacts beautifully with the baking soda in the recipe, creating a darker crumb and more profound taste.
• Cool Cupcakes Completely: This cannot be stressed enough – ensure your baked chocolate cupcakes are completely cool before you attempt to frost them with the SunButter buttercream. Warm cupcakes will cause the delicate buttercream to melt, slide off, and result in a runny, messy, and unappealing finish. Placing them on a wire rack immediately after baking helps them cool faster and prevents soggy bottoms.
• Adjust Frosting Consistency as Needed: If your SunButter buttercream appears too thick or stiff, you can gradually add a teaspoon of milk, heavy cream, or even a little more SunButter at a time, beating until it reaches your desired piping consistency. Conversely, if it’s too thin, carefully add a tablespoon of sifted confectioners’ sugar until it thickens up.
• Proper Storage for Freshness: Store these delicious SunButter Pretzel Chocolate Cupcakes in an airtight container at room temperature for up to 2-3 days to maintain their freshness. If you need to keep them longer, they can be refrigerated for up to 5 days. If refrigerating, allow them to come to room temperature for about 30 minutes before serving for the best texture and flavor experience.
• Get Creative with Garnishes: While mini pretzels and salted caramel drizzle are classic, feel free to get creative with your garnishes! Consider a sprinkle of flaky sea salt for an extra pop of savory, chocolate shavings, a few chocolate chips, or even a dollop of whipped cream for an added layer of indulgence.

Why These SunButter Pretzel Chocolate Cupcakes Are a Must-Try

These SunButter Pretzel Chocolate Cupcakes are more than just a dessert; they are a delightful culinary experience that masterfully balances a medley of rich flavors and satisfying textures. The genius of combining the distinct crunchy, salty pretzel crust with a moist, deep chocolate cupcake is simply unparalleled, creating an explosion of taste in every bite. It’s a treat that expertly caters to those who adore the classic sweet and salty pairing, offering a satisfying initial crunch followed by a tender, fudgy, and intensely chocolatey bite. The star, of course, is the incredibly creamy, nutty SunButter frosting, which adds a unique, allergy-friendly dimension to the cupcakes, ensuring that more people can safely enjoy this incredible creation without worry. Whether you’re baking for a special occasion, a casual gathering with friends, or simply to treat yourself to something extraordinary, these cupcakes promise to deliver a memorable indulgence. They are surprisingly easy to make, yet boast a gourmet appeal that will undoubtedly impress everyone who tries them. So, gather your ingredients, follow these simple, detailed steps, and prepare to fall absolutely in love with the ultimate sweet and salty SunButter Pretzel Chocolate Cupcakes!