Chocolate Peanut Butter Pretzel Ice Cream Cupcakes

There’s nothing better than the sweet marriage of chocolate and peanut butter, as we all know. But, when they have a little savory and salty pretzel baby, things get really amazing.

 

These cupcakes are just that precious little baby gem: They are made with Häagen Dazs Chocolate Peanut Butter PRETZEL Ice Cream, Bob’s Red Mill Decadent Chocolate Cake Mix, and farm-fresh eggs. That’s it. SO easy. And then, the frosting is simply peanut butter, cream cheese, and powdered sugar – topped with a chocolate-covered pretzel. 

 

Decadent and a no-brainer, really. 

I can’t ask for anything more. Can you?

 

Chocolate Peanut Butter Pretzel Frosted Cupcakes 

Cupcakes:
1-pint Häagen Dazz Chocolate Peanut Butter Pretzel Ice Cream, melted
1 pkg. Decadent Chocolate Cake Mix
3 large eggs, beaten
1/3 cup coconut oil

 

Preheat oven to 350 degrees.

 

Line a cupcake tin with muffin liners (enough for 18 cupcakes).

 

Mix all ingredients together well.

 

Fill each muffin liner 2/3 full.

 

Bake for 20-25 minutes, until a toothpick inserted comes out clean.

 

Remove from the oven and cool for several hours.

 

Peanut Butter Cream Cheese Frosting:

16 oz. cream cheese, room temperature
1 cup smooth peanut butter
3 cups powdered sugar
1 tsp. vanilla extract
¼ tsp. chocolate sea salt

 

chocolate covered pretzels

 

Using a handheld or stand mixer, cream together all ingredients until smooth.

 

Transfer to a frosting piping bag and ice the chocolate cupcakes in swirls or rosettes.

 

Top with chocolate-covered pretzels.

 

Refrigerate before serving.