INGREDIENTS
For the cupcakes:
3 cups
cake flour
1 tbsp
baking powder
1/2 tsp
salt
2 sticks
unsalted butter, at room temperature
1 1/2 cups
sugar
1 cup
malted milk powder
5
large eggs, at room temperature
1 tbsp
vanilla extract
1 1/4 cups
buttermilk, at room temperature
For the filling:
8 oz
bittersweet chocolate, finely chopped
1 cup
heavy cream
4 tbsp
unsalted butter, at room temperature
1 1/2 cups
coarsely chopped pretzels
For the frosting:
3 sticks
unsalted butter, at room temperature
1 cup
creamy peanut butter
4 1/2 cups
confectioners’ sugar, sifted
coarse salt
2 tsp
vanilla extract
3 tbsp
heavy cream
To garnish:
Mini pretzels drizzled with melted chocolate