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Chocolate, Peanut Butter and Pretzel Cupcakes
DAVID LEBOVITZ28Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup Dutch process cocoa powder
- 2/3 cup coffee (very hot)
- 2/3 cup buttermilk
- 1/2 cup vegetable oil (such as canola or grapeseed)
- 1 tsp. vanilla extract
- 1 large egg
- 1 large egg yolk
- 1/2 tsp. sea salt (or kosher)
- 1 1/3 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup water
- 2 cups sugar
- 2 Tbsp. light corn syrup
- 1/4 tsp. cream of tartar
- 5 large egg yolks
- 1 large egg
- 1/8 tsp. xanthan gum
- 1 1/2 lb. butter (cold)
- 3/4 cup natural peanut butter (plus additional if necessary)
- 1/2 tsp. vanilla extract
- 1 tsp. sea salt (or kosher)
- 3/4 cup roasted peanuts
- 1 1/2 cups pretzels (broken up large)
- 1/4 cup heavy cream
- 2 oz. semisweet chocolate (or chopped bittersweet)
- sea salt (or pinch kosher)
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