A Pretzel Crust, Milk Chocolate Cake Mix, Caramel Dip for Apples, Chocolate Buttercream Frosting with Toasted Pecans. 
Pretzel Crust: 2 Cups Crushed Pretzels
2/3 Cup Melted Butter
1 Cup Sugar
Mix together and put 1 Tablespoon of crust mixutre into the bottom of 24 Cupcake Liners.
Mix a Betty Crocker Milk Chocolate cake mix and put 1/4 Cup into each liner, covering the Pretzel crust. (you might have a little bit of batter left over).
Bake according to box directions.
Let cool.
I used a Piping bag and round tip.
Fill piping bag with about 1/2 of the container of Apple Dip. Insert tip of bag into cupcake and fill until cupcake starts to "burst" at the top. I was a little chintzy on the filling. I'll put more in next time. (I might try inserting the tip in a couple different places to fill to next time).
Frost with Chocolate Buttercream Frosting and top with Toasted Pecans.
These are SUPER good right after they are made. (I kept mine in a Tupperware container for storage. After a few days they weren't as good. The pretzel crust gets soft, so I wouldn't suggest making these too far ahead of time).
24 comments:
Are we allowed to start the day with these? They look so yummy. Thanks for another good idea.
They sound seriously delicious!
op look at that it only took one little post to ruin my diet jj this is great
Breakfast of Champions! What's better than caramel and chocolate? The look fabulous Jodi!
Sounds delicious. I'm going to add these to my ever-growing recipes-from-blogs list.
I used you mint idea, only I did Samoa Girl Scout cookies and coconut pecan frosting, and it was a huge hit. Thanks for the idea!
These sound so good...they have all my favorite stuff in them..thanks! Come say hi :D
Yummmmmmmyyyyyy! Thanks for sharing!
Bonnie
Jodi ~ You never cease to amaze me! You are the most talented gal I know!!! I am going to nominate you the "Betty Crocker of the Blogland".
The turtle cupcakes look and sound so delicious! I am headed to a retreat this next week and will make these for sure. I will let you know how thet turn out.
Thanks for sharing! :)
Those look positively DANGEROUS...so of course, I must throw caution to the wind! MY OH MY!
XOXO
Joni
Oh my gosh, those look awesome. I'll have to make them for my husband. Thanks for sharing your recipe.
Those sound dangerously good!
I can almost taste them. And smell them clear from Texas!
Brenda
Thanks for the recipe! We made these last night with just a few alterations. First, since you said the pretzel crust got soggy, we baked it for about 5 minutes by itself before adding the cake batter. Then instead of putting the caramel in after they were baked, we just put a big spoonful on top of the batter then baked. Then after cooling, added the icing. They were so good. The caramel had dropped to the pretzel crust, adding a delicious salty, sweet crust. My son says it tasted like peanut brittle. :) The only difference I will make next time is to add less sugar because the caramel adds a lot. Thanks so much for ruining our diet. :) These were delicious!
I'm very excited about this recipe! I have an egg/peanut allergy kidlet, and I've really gotten into a rut when it comes to making treats he can eat. But I have a chocolate cake recipe I can use for this, and the pretzels and apple dip should be fine for him. He'll be so excited for something special just for him. Thanks for sharing.
Oh my goodness! Those look heavenly! Must make some!!! Thanks for the recipe Jodi!
Hugs,
Maryjane
Oh my gosh, I can't wait to try them!
are you kidding me? Those look so good!!
Cupcake? I can't stop looking at the cute leprechaun. Well I used to know how to spell that.
I made these last night and they were delicious. Thanks!
Oh, my delicious, Jodi.
I haven't been by your blog in a while and when the page came up I almost lost it. Those cupcakes look so yummy!
Looking forward to the buttercream frosting recipe. It's the only kind of frosting to use.
Just stop...those look so yummy. I am so making those!
Those cupcakes look AMAZING!!!
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