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.
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).
Have you tried my Recipe for Mint Cookie Cupcakes? You can find it HERE.