Chocolate & Peppermint Pretzel Crisps®
1/2 cup butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sweetened cocoa
1/4 tsp salt
3/4 cup heavy cream


  1. Combine flour, baking powder, baking soda, salt and cocoa into a bowl. Set to the side.
  2. In a mixer, beat butter and sugar on on high until fluffy. On low, add eggs one at a time until well mixed, then add vanilla. Alternate between adding heavy cream and dry mix. Beat until smooth.
  3. Pour into cupcake liners, bake at 350 degrees for about 25 minutes or until a toothpick comes out clean.
  4. Take chocolate cupcakes and sprinkle frosting with broken pieces of dark chocolate and peppermint Pretzel Crisps®. Top with a whole dark chocolate and peppermint Pretzel Crisps®.
  5. Optional for additional peppermint Pretzel Crisp flavor: When baking cupcakes, press some broken pieces and peppermint pieces from the bottom of the bag into the batter, then bake.
  6. CHEATERS WELCOME: For a fast and fool proof way to skip the baking, buy the chocolate cupcakes at the grocery store and pick up a bag of White or Dark Chocolate Peppermint Pretzel Crisps® and dress them up to make them look homemade!