Superbowl Sunday is here and we've got the best dude cupcakes EVER to please your sports loving man today. Chocolate. Check. Beer. Check. Pretzels and dip? Well, sorta.. minus the dip. Check. Enjoy!
CHOCOLATEY BEER CUPCAKES WITH A FLUFFY PRETZEL FROSTING:
CHOCOLATEY BEER CUPCAKES:
1 cup (4.5 ounces) all purpose flour
1 cup plus 2 tablespoons (7.3 ounces) sugar
1/3 cup plus 2 tablespoons (1.5 ounces) Unsweetened Natural Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and warm
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup Budweiser
Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add 1/4 cup of the beer into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining beer. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.
PRETZEL CREAM CHEESE ICING:
500g cream cheese, softened
100g butter, softened
1 tsp vanilla paste
1/2 cup brown sugar
3/4 cup milk
Process the pretzels in a food processor until they’re a mixture of coarse pretzel dust with a few small fragments of pretzel. Set aside.
Beat the cream cheese and butter together until smooth in the bowl of an electric mixer with a paddle attachment. Scrape the sides of the bowl down once or twice. Add the sugar and beat until well combined, then the vanilla and beat again, then the pretzel dust/fragments and beat again. The mixture will be very thick, so add the milk a quarter cup at a time, beating for a couple of minutes after each addition, to thin the icing out a bit and make it smooth.
Crush up extra pretzels for the topping, add a football, or your fav teams colors and enjoy the game!