If you love the combination of chocolate, peanut butter, and pretzels, you’re in for a treat! Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes are the perfect sweet and salty dessert. They are easy to make and will impress everyone at your next gathering or family dinner. Each cupcake features a crunchy pretzel crust, creamy peanut butter filling, and a lovely chocolate drizzle on top.
Why Make This Recipe
This recipe is a great way to enjoy a classic dessert with a fun twist. The salty pretzel base contrasts beautifully with the sweet cheesecake filling, creating a delightful flavor experience. Plus, they are easy to serve at parties and can be made ahead of time. Anyone who loves snacks will appreciate these tasty cupcakes!
How to Make Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes
Ingredients:
- 1 cup Finely crushed pretzels
- 4 tablespoons Unsalted butter (melted)
- 8 oz Cream cheese (softened)
- 1/2 cup Creamy peanut butter
- 1/2 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1/2 cup Mini chocolate chips
- 1/2 cup Semi-sweet chocolate (melted)
- 12 Pretzel twists (for topping)
- Pinch of sea salt
Directions:
- Preheat the Oven: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Prepare the Crust: In a medium bowl, combine the finely crushed pretzels and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
- Make the Cheesecake Filling: In a large bowl, beat together the cream cheese, peanut butter, and granulated sugar until smooth and creamy. Add in the egg and vanilla extract, and beat until fully incorporated.
- Add Chocolate Chips: Fold in the mini chocolate chips into the cheesecake batter.
- Fill the Muffin Cups: Divide the cheesecake batter evenly among the muffin cups, filling each about three-quarters full.
- Bake: Bake for 15-18 minutes, or until the edges are set and the centers slightly jiggle. Remove from the oven and let cool completely in the tin.
- Chill: Transfer the cooled cupcakes to the refrigerator to chill for at least 2 hours.
- Decorate: Once chilled, drizzle the melted semi-sweet chocolate over the top of each cupcake. Place a pretzel twist on top of each and sprinkle with a pinch of sea salt.
- Serve: Enjoy these decadent bites cold for the best texture and flavor!
How to Serve Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes
These cupcakes are best served chilled. You can place them on a nice serving tray, and they are perfect for sharing. They also make a great dessert for parties, picnics, or special occasions!
How to Store Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3-5 days. If you want to keep them longer, you can freeze them for up to a month. Just thaw them in the fridge before serving.
Tips to Make Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes
- Make sure your cream cheese is at room temperature for a smooth filling.
- Don’t overmix the batter; mix until just combined for the best texture.
- Feel free to swap out the semi-sweet chocolate with milk chocolate or dark chocolate based on your preference.
Variation
You can switch things up by adding different toppings on the cupcakes. Try using crushed peanuts, sprinkles, or even a drizzle of caramel for a different flavor experience.
FAQs
1. Can I make these cupcakes ahead of time?
Yes, you can make these cupcakes a day in advance. Just store them in the refrigerator and decorate with chocolate and pretzels before serving.
2. Can I use other types of nut butter?
Absolutely! You can replace peanut butter with almond butter or any other nut butter you prefer.
3. How can I make the crust sweeter?
If you’d like a sweeter crust, you can add a tablespoon of granulated sugar to the crushed pretzels and butter mixture.