Ingredients Jump to Instructions ↓

  1. Cake

  2. 1 cup plus 2 tablespoons all-purpose flour

  3. 2 tablespoons cornstarch

  4. 1 1/4 teaspoons baking powder

  5. 1/8 teaspoon salt

  6. 3/4 cup granulated sugar

  7. 2 large eggs, at room temperature

  8. 1 1/4 teaspoons pure vanilla extract

  9. 4 tablespoons unsalted butter, melted

  10. 1/4 cup vegetable oil

  11. 1/2 cup milk, at room temperature

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

  2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

  3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

  4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

  5. Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.

  6. Frost the cooled cupcakes, top with the crushed pretzels and caramel sauce and serve.


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