Easy Chocolate Peanut Butter Pretzel Cupcakes Everyone Will Love

These Chocolate Peanut Butter Pretzel Cupcakes combine rich chocolate cake, creamy peanut butter frosting, and crunchy pretzel toppings for the ultimate sweet-and-salty treat. Perfectly portioned and crafted with thoughtful ingredients, these cupcakes offer indulgence without excess, making them a go-to dessert for celebrations or whenever you crave a decadent bite that won’t weigh you down.

Why You’ll Love This Recipe

Perfect Balance: Sweet chocolate, creamy peanut butter, and salty pretzels in every bite.
Portion-Controlled: Individual cupcakes keep indulgence manageable.
Simple Ingredients: Pantry staples come together easily.
Crowd-Pleaser: Great for parties, bake sales, or special treats.

Ingredients

Cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ cup unsweetened applesauce
• ½ cup granulated sugar
• 1 large egg
• ½ cup low-fat milk
• 1 tsp vanilla extract

Peanut Butter Frosting:

• ½ cup light cream cheese, softened
• ¼ cup creamy peanut butter (natural or reduced-fat)
• 2 tbsp powdered sugar (or to taste)
• 1 tsp vanilla extract

Topping:

• ½ cup mini pretzels, roughly chopped

Instructions

1. Prepare Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Mix Dry Ingredients
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

3. Combine Wet Ingredients
In another bowl, whisk applesauce, sugar, egg, milk, and vanilla until smooth.

4. Combine & Bake
Gradually add dry ingredients to wet, stirring until just combined. Divide batter evenly among muffin cups. Bake 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.

5. Make Frosting
Beat cream cheese and peanut butter until creamy. Add powdered sugar and vanilla, mixing until smooth.

6. Frost & Top
Spread or pipe frosting onto cooled cupcakes. Sprinkle chopped pretzels generously on top.

Nutritional Information (Per Cupcake, Approximate)

Calories: 180
Carbohydrates: 22g
Fat: 7g
Protein: 5g
Fiber: 2g

Tips for Success

Use Unsweetened Applesauce: Keeps cupcakes moist with less fat.
Chill Frosting: Refrigerate frosting briefly if too soft for piping.
Add a Drizzle: Melt a little dark chocolate and drizzle over pretzels for extra flair.
Storage: Store cupcakes in an airtight container in the fridge for up to 3 days.

Why This Recipe Works

This cupcake balances rich chocolate with light peanut butter frosting and salty pretzel crunch, creating a satisfying texture and flavor contrast. Thoughtful ingredient swaps help keep the treat lighter without sacrificing taste.

Chocolate Peanut Butter Pretzel Cupcakes offer a delightful mix of sweet, salty, and creamy—all in a perfectly portioned package. Whether for a party or a personal treat, they bring indulgence with mindful ingredients and simple prep. A must-try for fans of classic flavor combos looking for a better-for-you dessert option.