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Categories:
pretzels unsalted butter flour baking soda salt cinnamon nutmeg egg brown sugar vanilla bananas unsalted butter chocolate peanut butter unsalted butter peanut butter powdered sugar cocoa vanilla milk
Viewed: 29 - Published at: 4 years agoIngredients
- PRETZEL CRUST
- 1 1/4 cups crushed salted pretzels
- 1/4 cup unsalted butter, melted
- CUPCAKE
- 1 1/3 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- 1 large egg
- 3/4 cup loosely packed brown sugar
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed
- 1/2 cup unsalted butter, melted and cooled
- CHOCOLATE PEANUT BUTTER FROSTING
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk, if needed
Method
- Combine crushed pretzels and butter in a bowl and stir until entire mixture is moistened. Line a muffin tin with lines and using a tablespoon measuring spoon, scoop pretzels into the bottom of each liner. Use the back of the spoon to flatten and press the pretzels together.
- Preheat oven to 350 degrees F.
- Combine flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. Using a 1/4 cup measure, scoop batter on top of each pretzel crust.
- Bake for 15-18 minutes, or until golden brown on the top and set. Let cool completely.
- In the bowl of an electric mixer beat butter and peanut butter until creamy. Add in vanilla extract then gradually add in sugar and cocoa with the mixer on low speed until entirely combined and smooth. If frosting it a bit too thick, add in milk 1 teaspoon at a time until it becomes a bit creamier. Frost cupcakes, then top with crushed pretzels if desired.
