Drool! Crunchy pretzel cupcakes with salty peanut butter and chocolate.
A crispy cup made of pretzels. Filled with rich dark chocolate and creamy peanut butter. I added a nice crunch to the pb layer, by mixing it with finely ground oatcakes. The combination of the three elements creates a wonderful explosion of tastes in your mouth. Just brilliant! And you do not even need an oven for making these cupcakes.

Ingredients for 8 pretzel cupcakes:

150 g mini pretzels, crumbled
120 g vegan butter, melted

80 g vegan oatcakes (oat biscuits, oat cookies), very finely crumbled
200 g peanut butter (creamy not crunchy)
1/2 teaspoon salt

250 g vegan dark chocolate, in pieces

Mini pretzels for decorating the cupcakes


Mix the pretzel crumbs with the melted vegan butter. Spread the mixture on 8 muffin cups. Use a small glass to make the pretzel cups. Push the glass into the muffin tray’s cups and twist and turn it, until the shape is as desired.
Allow to cool for 15 minutes in the refrigerator.

While the pretzel cups rest in the fridge, melt 100 g of the dark chocolate over boiling water. Let the melted chocolate cool for a few minutes. Add the chocolate to the pretzel cupcakes. Use about 2 teaspoons per cupcake.
Allow to cool for 30 minutes in the fridge.

Heat up the peanut butter in a saucepan. But do not bring it to a boil. It is just supposed to melt. Stir in the salt and the finely ground oatcakes. Spread the peanut butter mix onto the cupcakes. Using about 3 teaspoons per cupcake.
Allow to cool for 1 hour in the refrigerator.

Melt the remaining 150 g of chocolate over boiling water. Allow to cool for a few minutes. Spread it evenly on the pretzel cupcakes and decorate them with pretzel pieces or whole pretzels.
Let the cupcakes cool again in the fridge for at least 30 minutes.


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Crunchy pretzel cupcakes with salty peanut butter
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