Ingredients
Scale
For the pretzel crust
- 1 1/4 cups (ca. 110g) crushed salted pretzels
- 1/4 cup (60g) unsalted butter, melted
For the cupcakes
- 1 1/3 cups (170g) all-purpose flour
- 1 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- pinch of nutmeg
- 1 large egg
- 3/4 cup (165g) brown sugar
- 1/2 cup (125g) unsalted butter, melted and cooled
- 1 tsp. vanilla extract
- 3 large ripe bananas, mashed
For the frosting
- 1/2 cup (120g) unsalted butter, at room temperature
- 3/4 cup (200g) creamy peanut butter
- 2 cups (250g) confectioner’s sugar
- 2 1/2 tbsp. unsweetened cocoa powder
- 1 tsp. vanilla extract
- 1–2 tsp. milk or heavy cream, if needed
Instructions
- Combine crushed pretzels and melted butter in a bowl and stir until entire mixture is moistened. Line a muffin tin with paper liner. Scoop pretzels into the bottom of each liner and flatten with the back of a spoon.
- Preheat the oven to 350°F (175°C). Combine flour, baking soda, salt, cinnamon and nutmeg and set aside.
- In a bowl, whisk egg and add brown sugar, mix until smooth. Stir in vanilla extract and melted butter and mix. Add dry ingredients and mix, then add mashed bananas and mix until batter comes together. Scoop batter on top of each pretzel crust. Bake for 15-18 minutes, or until golden brown on top. Let cool completely on a cooling rack.
- In the bowl of a food processor beat butter and peanut butter until creamy. Add in vanilla extract, then gradually add in sugar and cocoa powder on low speed until entirely combined and smooth. If frosting it a bit too thick, add milk or heavy cream one teaspoon at a time until it becomes a bit creamier. Frost cupcakes, then top with crushed pretzels if desired.
Notes
- Enjoy baking!