Chocolate Beer And Peanut Pretzel Cupcakes

Ingredients:

• 1 cup cake flour
• 280ml Selati Muscovado Sugar
• ½ cup cocoa powder
• ½ tsp bicarbonate of soda
• Large pinch of salt
• ½ cup butter, melted
• 2 eggs
• 1 tsp vanilla extract
• ½ cup beer stout

Chocolate frosting

Ingredients:

• ½ cup smooth peanut butter
• 115 g butter, softened
• 2½ cups Selati Icing Snow
• 200 ml cocoa
• 1 tsp vanilla extract
• 150 ml milk

• 4 Tbs Selati white sugar
• 1 Tbs butter
• 1 Tbs cream
• Chocolate covered pretzels, for decorating

Method:

• Mix flour, sugar, cocoa, bicarbonate of soda and salt together.
• Add the butter, eggs and vanilla and beat for 1 minute.
• Add ¼ cup of beer at a time, beating well in between.
• Divide between cupcake lined muffin tins and bake at 180C for 18-22 minutes or until a toothpick inserted comes out clean. Allow to cool.
• Make the frosting by beating all the ingredients together until light and fluffy.
• Ice the cupcakes with the icing, decorate with the pretzels.
• Make the butterscotch sauce by placing the sugar and 4 Tbs water in a saucepan and simmer until caramelized and golden. Add the butter and cream and swirl. Allow to cool before drizzling over the cupcakes.