Wednesday, April 3, 2013

Allergy Free Chocolate Pretzel Cupcakes


I decided I wanted something salty and sweet.  The first thing that came to mind was chocolate covered pretzels.  So, since we can't eat any chocolate covered pretzels (unless I make them), I decided to make a cupcake with chocolate and pretzels!

These cupcakes have a pretzel crust on the bottom and are so rich!  They were a really unique blend of salty and sweet and were a big hit at our house.  They sure are messy though!!



Chocolate Pretzel Cupcakes




Pretzel Crust
3/4 cup Earth Balance Soy Free, melted
3 T brown sugar
2  1/2 cups crushed pretzels (I put mine in the food processor)




Spray two muffin tins.
Mix ingredients together and press 1 T of mixture in the bottom of each muffin tin.
Bake at 350 for 10 minutes.



Chocolate Pretzel Cupcakes

2 cups sugar
1  3/4 cups flour blend
1/2 tsp xanthan
3/4 cup unsweetened cocoa powder
1  1/2 tsp baking powder
1  1/2 tsp baking soda
1/2 tsp salt
3 tsp egg replacer whisked with 4 T rice milk
1 cup original hemp milk
1/2 cup olive oil
2 tsp vanilla extract
1 cup boiling water






Whisk together dry ingredients in mixing bowl.
Add egg replacer, hemp milk, oil, and vanilla and mix on medium speed for 1 minute.
Stir in the boiling water.  (This batter is super thin and runny-this is the way it's supposed to be!)
Pour into muffin tins on top of pretzel crust.
Bake at 350 for 18-20 minutes.
Cool completely on wire racks and then frost.



*Makes 24 cupcakes

These cupcakes are awesome but if you just want your chocolate fix you can make them without the crust.  Just use 1 tsp of salt in the recipe.


realfoodallergyfree

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