Beer And Pretzel Cupcakes #Cupcakes #Dessert

Ingredients
Pretzel Crust:

• 1 and ½ cups pretzel crumbs
• 6 tbsp unsalted butter, melted
• Beer Chocolate Cupcakes:
• 1 and ½ cups All purpose flour
• 1 and ½ cups granulated Sugar
• ¾ cup "black" or dark unsweetened cocoa powder (can substitute for regular unsweetened cocoa powder)
• 1 and ½ teaspoons Baking powder
• ½ teaspoon Baking soda
• ½ tsp salt
• 2 large Eggs, room temperature
• ½ cup Vegetable oil
• ¾ cup buttermilk, room temperature
• 2 tsp Pure Vanilla Extract
• ½ cup beer (you can use any brand you like)

Beer Ganache:

• 1 cup dark chocolate chips
• ¼ cup beer
• ¼ cup heavy whipping cream

Beer Buttercream:

• ½ cup Unsalted Butter, softened to room temperature
• ½ cup Hi-ratio Shortening
• ⅛ tsp Salt
• 5 cups Powdered Sugar, sifted
• ¼ cup Heavy Whipping Cream
• ¼ cup beer
• 1 and ½ tsp Pure Vanilla Extract
• Pretzels, for topping
• White nonpareil sprinkles
• Gold sprinkles

Instructions

For the Pretzel Crust:

1. Preheat oven to 350°F and Line two 12-cup muffin pans with liners. Set aside.
2. Add pretzel crumbs (crush in a food processor or in a ziploc bag using a rolling pin) to a mixing bowl and mix in melted butter. Place 1 or 2 tablespoons of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 5 minutes. Allow to cool on a wire rack.
3. .....................................

for full recipes please see : www.queensleeappetit.com

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