“Splits” Chocolate Caramel Cupcake Recipe

December 15, 2018

Cupcakes! Like whole cakes, only smaller. And you can level it up by bringing some salty pretzel crunch to this chocolate caramel cupcake recipe. Have a happy National Cupcake Day!


1 cup water

⅔ cup cocoa

1 tsp vinegar

1¼ cup butter

1¼ cup white sugar

¼ cup vegetable oil

2 eggs

1¾ cup flour

¾  tsp salt

½ tsp baking soda

3½ cups powdered sugar

⅔ cup caramel

2 tbsp heavy cream

1 bag Unique “Splits” pretzels

STEPS: Preheat oven to 350°F. Boil 1 cup water in the microwave, whisk in cocoa and vinegar until smooth. Beat 1 stick butter for 5 minutes at high speed. Add white sugar and beat for 3 minutes, then add the oil and eggs, mixing well. In a separate bowl whisk together the flour, salt, and baking soda. Add to the butter egg mixture and mix to combine. Fill cupcake trays halfway. Bake at 350° for 12-15 minutes. Allow to cool. To make frosting, beat remaining butter until smooth. Mix in 3 cups powdered sugar for 2 minutes, then add caramel, salt, and heavy cream. Mix until smooth. Frost cupcakes, and top with remaining caramel and Unique “Splits.” Share and enjoy!

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