Chocolate Pretzel Cupcakes

Oh my. I found the recipe for these cupcakes over the summer and immediately knew that they would be perfect for my roommate's birthday (we both share a deep love of chocolate-covered pretzels). Needless to say, they did not disappoint. They did take a bit more time than the average cupcake, but they were so worth it. They are perfect for anyone that loves chocolate covered pretzels (or anything sweet and salty really).

Chocolate Pretzel Cupcakes
from Cupcake Project

For the pretzel crust:
3/4 C butter, room temperature
3 tbsp brown sugar
2 1/2 C crushed pretzel

1. Preheat oven to 350 F.
2. In a medium bowl, mix together all ingredients.
3. Line two cupcake tins with paper liners.
4. Press the mixture into the liners.
5. Bake for 10 minutes.

For the cupcakes:
3/4 C unsweetened cocoa powder
1 1/2 C all-purpose flour
1 C sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 C buttermilk
3 T vegetable oil
1 tsp vanilla extract

1. Mix in the cocoa powder, flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. Beat in the eggs.
3. Beat in the buttermilk, vegtable oil, and vanilla extract until just combined.
4. Spoon the batter over prepared cupcake liners with pretzel crusts. The batter won't rise much, so be generous.
5. Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched.

For the ganache:
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1.5 tsp vanilla extract

1. Place the chocolate into a medium bowl.
2. Heat the cream in a small sauce pan over medium heat.
3. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
4. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Stir in the vanilla.
5. To frost the cupcakes, dip them into the bowl of ganache. Top with pretzels, if so desired.