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Chocolate Caramel Cupcakes with Pretzel Crumbs

Jessica Holmes
  • 75 minutes
  • Serves 12

INGREDIENTS

2

Eggs, large

120 milliliters

Caramel sauce, salted

1/2 tsp

Baking powder

1/2 tsp

Baking soda

45 g

Brown sugar

150 g

Caster or granulated sugar

60 g

Cocoa powder

1 tbsp

Cornflour or cornstarch

375 g

Icing or powdered sugar

175 g

Plain flour

1 tsp

Vanilla extract

40 g

Pretzels

290 g

Butter, unsalted

120 milliliters

Buttermilk

2 tbsp

Milk