Chocolate Caramel Pretzel Cupcake Recipe Card

Ingredients:
1 box of Betty Crocker Yellow Cake Mix1 C of Caramel Coffee Creamer
3 eggs
1/2 C soften buttered
24 cupcake liners
1 ziplock bag (sandwich size)
1 can of chocolate frosting
1 bottle of caramel syrup
1 dispenser bottle
1 bag of pretzels

Directions:
1. Preheat oven to 350 degrees F.2.  In a medium sized mixing bowl, combine cake mix, butter, caramel creamer. 3. Use mixer to beat the ingredients together until they are a smooth constancy. 4. Fill cupcake liners 2/3 full with cake batter5. Bake as directed on the box (18-20 minutes)
6. While baking, fill dispenser bottle with caramel syrup
7. Once out of the oven, use the dispenser to poke 4-5 holes throughout the cupcake and fill with syrup.

8. While cupcake is cooking, mix frosting with 4tbsp of caramel syrup. 

9. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.

9. Garnish the top with broken pretzel pieces, caramel and one complete pretzel . 


MMMMM Enjoy every last bite!