Sometimes you just need a little chocolate to get you through the day. So, when I was coming up with this cupcake, I knew I wanted an overload.
So, I made Chocolate Cupcakes with Chocolate Buttercream topped with Ganache and Caramel Pretzel Pecan Brownies!
Yeah…. it’s a lot, but it’s delicious!
Recipe:
Brownies
• 1 stick butter
• 1/2 cup oil
• 1/2 cup dark cocoa powder
• 1 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup flour
• 1/2 tsp salt
• 1/4 cup boiled water
Caramel
•1 cup sugar
•1/2 heavy cream
•2 tbsp butter
•1 tsp salt
Toppings
Pretzels
Pecans
Cupcakes
• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup oil
• 2 tsp vanilla
• 1/2 cup boiling water
• 1 box instant chocolate pudding
Frosting
• 1 stick butter
• 2/3 cup cocoa
• 3 cups powdered sugar
• 1/3 cup heavy cream
• 1 tsp vanilla
Ganache
1 cup chopped chocolate
1 cup heavy cream
Brownies:
Melt the butter, oil and cocoa power in the microwave or on the stove top. Stir in sugar, eggs, vanilla, and salt. Add the boiling water at the end. Pour into a 9 inch parchment or non-stick foil lined square pan. Bake at 350 for 30 minutes. Take pan out of the oven. Cool on wire rack. Refrigerate overnight if possible.
Caramel:
In a saucepan, place the sugar over medium heat. Let the sugar melt completely. Stir slowly as it melts and turns Amber. When all of the sugar is dissolved, add the heavy cream. Stir. Then add the butter and salt. When the butter is melted, turn off the heat and let it cool.
Spoon caramel onto brownies. Add pretzels and chopped pecans. Cut into squares.
Cupcakes
1. Pre-Heat oven to 350°F. Line muffin pan for 24 cupcakes.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla and pudding; beat on medium speed of stand mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared muffin pans.
Bake 25 to 30 minutes. Cool on a wire rack.
Frosting
1. Add butter and cocoa to a stand mixer. Alternately add powdered sugar and heavy cream, beating to spreading consistency.
Add small amount additional heavy cream, if needed. Stir in vanilla.
Place in a piping bag with a large Star tip. Pipe frosting in a circle to cover each cupcake.
Ganache:
In a bowl add chocolate and cream. Melt in the microwave for about 1 minute. Stir until smooth.
Spoon ganache over the cupcakes.
Top with a brownie. Add extra caramel if desired.
