Beer & Pretzel Cupcakes

The crazy cupcake lady is back!

Can we take a minute to recognize that I haven't posted a cupcake recipe on this blog since May 2012.  Now that's really crazy, considering how obsessed I was with them for such a long time.  Today, I am fixing this situation.

I'm coming in hot for St. Patrick's Day with some boozy cupcakes!  St. Patrick's Day used to be my favorite holiday to celebrate.  While it no longer is (because let's be real, I can't drink all day like I used to!) I still enjoy celebrating in spirit.  If you happen to live in Hoboken, NJ, as I do, we tend to celebrate this day twice each March: once on the first Saturday of March, and once again on March 15th.

I typically like to make something involving beer around this date and this year will be no exception.  Boozy cupcakes are always in style.


Beer & Pretzel Cupcakes
from Bakers Royale
makes 12 cupcakes

Print Recipe

• 1 cup all purpose flour
• 1 cup plus 2 tablespoons sugar
• 1/3 cup plus 2 tablespoons Hershey's unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup Guinness Stout

1) Combine the flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly.


2) Add the butter, eggs, and vanilla into the bowl of dry ingredients.  Fold in the wet ingredients until the batter comes together smoothly.


3) Pour in 1/4 cup of the beer into the mixture and stir for 20 seconds. Scrape the sides of the bowl and add remaining beer.  Stir together the batter until it is smooth. The batter will be thin enough to pour.


4) Divide the batter evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into the cupcakes comes out clean.


5) Frost the cupcakes when they are completely cool.


Chocolate Ganache Frosting

• 3/4 cup heavy cream
• 4 tablespoons butter
• 1/4 teaspoon vegetable oil
• 14 ounces semi-sweet chocolate, chopped

• pretzel sticks
• 2 oz semi-sweet chocolate, melted
• 2 oz caramel, warmed

1) Bring the heavy cream, butter and vegetable oil to a light boil.


2) Pour the heated mixture over chocolate. Using a spatula, gently fold the chocolate through the heavy cream until well combined.


 3) Set aside to cool for at least two hours or until your desired frosting consistency is reached. Frosting will thicken as sits.

4) Once the cupcakes are baked and cooled, spread the frosting on top of a cupcake. Cut pretzels into shards and place on top of the frosting. Drizzle the warm chocolate and caramel on top.

Let's face it, these cupcakes look a little crazy.  They're also slightly difficult to eat because of the pretzels jutting out in every direction, but they taste really good.  Sometimes it's good to mix things up.  I also really piping frosting so I love any recipe where I can get away with not doing it!  The chocolate cake and frosting make a stellar couple and the saltiness of the pretzels really make things interesting.  Seriously, who can say "no" to beer-infused cupcakes.  That's like, a sin, right?