difficulty moderate
equipment
  • saucepan
  • whisk
  • oven
  • piping bag and tip
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  1 box 1 box chocolate cake mix  
  1. make the cake as per instruction on the box.
8 oz   8 oz semisweet chocolate chips  
  1. pour the cream into a saucepan and bring to a simmer.
  2. add the chocolate chips in and stir until melted.
  3. remove from heat and let stand 1-2 minutes.
  4. whisk together until a smooth ganache forms. whisk in the butter 1 tablespoon at a time until completely incorporated. let stand at room temperature, whisking occasionally, until slightly thickened.
  5. to fill the cupcakes, core out the center of the cupcake and fill the cupcakes part way with ganache.
  6. top off each ganache center with some of the chopped pretzel pieces (or a few pretzel m&ms). (you don’t need to replace the cake tops for these cupcakes but you can if you would like.)
  1 cup 1 cup heavy cream  
  4 tbsp 4 tbsp unsalted butter (at room temperature)  
  1 1/2 cup 1 1/2 cup coarsely chopped pretzels  
  1 jar 1 jar vanilla frosting  
  1. combine the icing and peanut butter in a bowl. mix well and pipe it on top of the cupcakes.
  1 cup 1 cup creamy peanut butter  
    mini pretzels drizzled with melted chocolate  
  1. dip pretzels in ganache or melted chocolate and place one on top of each cupcake to garnish.