Chocolate Pretzel Cupcakes with Peanut Butter Frosting

Ingredients:

6 Tbs. cocoa powder
1 1/2 c. sugar
1 tsp. salt
1 tsp. baking soda
2 c. flour
2 eggs
3/4 c. veggie oil
1 c. cold water
Mini chocolate covered pretzel rods

Preheat oven to 375 degrees. Sift together the dry ingredients. Set aside. Using an electric mixer, combine the eggs, veggie oil and water until creamy. Slowly add the dry ingredients until the batter is well mixed. Divide evenly between 24 muffin cups that have been lined with baking cups. Top with about 4 or 5 mini chocolate covered pretzel rods (I get them off of shopbakersnook.com). Bake for 19-21 minutes until the inside of the cupcake comes out clean with a toothpick.

After the cupcakes are cool, add 1 tsp. of hot fudge sauce in the center on top of the cupcake (do not make an indent or scoop the cupcake out, the fudge will just sit there). Then, top the cupcakes off with a creamy peanut butter frosting (recipe below), and add more pretzel rods and fudge on top!

Frosting (same as in the Coca-Cola Cupcakes recipe):

4 c. powdered sugar
2 sticks butter, room temperature
1 c. creamy peanut butter
1/2 tsp. salt
2 Tbs. milk, 1%

Beat the powdered sugar, butter, peanut butter and salt with a whisk attachment until smooth and fluffy. Add the milk and whisk until combined. Pipe on top of the cupcakes.