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Moist Beer Can Chocolate Cupcakes with Salty Pretzel Frosting

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These moist chocolate cupcakes incorporate beer for a rich maltiness and are topped with a salty pretzel frosting that adds a crunchy, savory contrast. Perfect for casual gatherings or a unique dessert treat.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) vegetable oil (can substitute with melted coconut oil)
  • 12 oz (355 ml) beer (medium-bodied amber or brown ale recommended)
  • 1 teaspoon vanilla extract
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar
  • 2–3 tablespoons (30–45 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup (about 50 g) mini pretzels, crushed
  • Pinch of flaky sea salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well combined and aerated.
  3. In a separate medium bowl, beat eggs until frothy. Add vegetable oil, vanilla extract, and beer. Stir gently to blend.
  4. Slowly pour wet ingredients into dry ingredients, stirring with a rubber spatula just until combined. Avoid overmixing.
  5. Fill cupcake liners about two-thirds full using an ice cream scoop or spoon.
  6. Bake for 18-22 minutes. Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
  7. Cool cupcakes completely on a wire rack.
  8. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream and vanilla extract. Beat until light and fluffy.
  9. Fold in crushed pretzels gently to distribute without losing fluffiness.
  10. Frost the cooled cupcakes generously. Sprinkle a pinch of flaky sea salt on top.

Notes

Use beer at room temperature or slightly warmer to avoid seizing the batter. Crush pretzels to a mix of fine and chunkier pieces for texture. Avoid opening the oven door early to prevent cupcakes from sinking. Use unsalted butter for frosting to balance the salty pretzels. Chill cupcakes before frosting to prevent melting. Frosted cupcakes taste better after resting a few hours in the fridge.

Nutrition

Keywords: chocolate cupcakes, beer cupcakes, pretzel frosting, salty sweet dessert, moist cupcakes, easy cupcakes, party dessert

Find it online: https://blingbite.com/moist-beer-can-chocolate-cupcakes-with-salty-pretzel-frosting-recipe/