Chocolate Pretzel Cupcake
Method
Step 1:
Set the oven to 170°C (150°C fan, gas mark 5). Line a muffin tin with large paper cupcake cases.
Step 2:
Place the butter and muscovado sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten eggs a little at a time until smooth.
Step 3:
Using a large metal spoon fold in the flour, cocoa, vanilla and baking powder and chocolate chips.
Step 4:
Divide the mixture between the cupcake cases. Bake for 20 -25 minutes until risen and just firm to the touch. Allow to cool.
Step 5:
To make the icing, beat the cream cheese, vanilla bean paste, icing sugar and cocoa together until smooth then swirl or pipe onto the cupcakes
Step 6:
Melt the chocolate and dip the pretzels partially in to create the decorations. Allow these to set and then place on top of the cupcakes.
