Chocolate Peanut Butter Pretzel Cupcakes

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David Lebovitz
Uploaded by: David Lebovitz


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3/4 cup (75g) Dutch-process cocoa powder

2/3 cup (160ml) very hot coffee

2/3 cup (160ml) buttermilk

1/2 cup (125ml) vegetable oil (such as canola or grapeseed)

1 teaspoon vanilla extract

1 large egg

1 large egg yolk

1/2 teaspoon kosher or sea salt

1 1/3 cup (190g) all-purpose flour

1 3/4 cups (350g) sugar

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 cup (250ml) water

2 cups (400g) sugar

2 tablespoons light corn syrup

1/4 teaspoon cream of tartar

5 large egg yolks

1 large egg

1/8th teaspoon xanthan gum

1 1/2 pounds (680g) butter, cold

3/4 cup (180g) natural peanut butter, plus additional if necessary

1/2 teaspoon vanilla extract

1 teaspoon kosher or sea salt

3/4 cup (110g) roasted peanuts

1 1/2 cups (90g) broken up large pretzels

1/4 cup (60ml) heavy cream

2 ounces (55g) chopped bittersweet or semisweet chocolate

pinch kosher or sea salt

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