📖 Instructions

1. Preheat your oven to 350°F (175°C). Place cupcake liners in a cupcake pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure to break up any clumps of cocoa powder for a smooth batter.
3. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Whisk until well combined. I once forgot the vanilla and they still turned out amazing, but don't skip it if you have it!
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. A few lumps are okay; overmixing leads to tough cupcakes.
5. Carefully pour in the hot coffee and mix until the batter is smooth and a little thin. Don't worry; this is normal! The coffee enhances the chocolate flavor.
6. Fill each cupcake liner about 2/3 full. This prevents overflow and ensures even baking. I use an ice cream scoop for this, it makes life so much easier!
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye; ovens vary, and you don't want dry cupcakes.
8. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Trust me, let them cool completely before frosting!
9. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let the mixture simmer until it turns a deep amber color. This should take about 8-10 minutes. Watch carefully; it can burn quickly!
10. Remove the saucepan from the heat and carefully whisk in the butter until melted and smooth. Be cautious; it will bubble up. A long-handled whisk is your friend here!
11. Slowly pour in the heavy cream, whisking constantly. The mixture will bubble vigorously. Don't panic; just keep whisking until smooth.
12. Stir in the salt and vanilla extract. Let the caramel cool slightly before using. It will thicken as it cools.
13. Once the cupcakes are completely cool, frost them with your favorite frosting. I adore a simple chocolate buttercream, but cream cheese frosting is also amazing!
14. Drizzle the cooled salted caramel over the frosted cupcakes. Don't be shy; caramel is the star of the show!
15. Top each cupcake with crushed salted pretzels. The salty crunch is the perfect complement to the sweet caramel and chocolate.
16. Enjoy your Mini Salted Caramel Pretzel Cupcakes! These are best enjoyed fresh, but they'll keep for a few days in an airtight container.