Don't Get Your Knickers In A Twist!

     My niece is moving to London England in a few weeks and we are in the midst of planning a going away party that's fit for royalty.  This afternoon, as we surfed the world wide web for ideas, we got distracted by a website that offered a British slang directory.  Being that she will be living overseas for two years, her mother and I thought it would be wise for her become familiar with some common terminology.  We didn't expect to spend the next twenty minutes laughing hysterically! 

 

     Suffice it to say, I now have some new words to add to my lexicon. I can now say that I think what my niece is doing is the bee's knees (awesome) and that I am very chuffed (proud) to be her aunt.  I am gobsmacked (amazed) that she has the bollocks (nerve) to move 6000 kilometers away to teach in a different country.  It just proves that she knows her onions (is very knowledgeable) and is not all fur coat and no knickers (attractive but not really very interesting or smart).

 

     Well, Bob's your uncle (there you go). It's time I stop waffling about (talking unendingly) and give you what you've been waiting for, the recipe. Keep in mind though, this nosh (snack) is meant for afters (dessert)!

 

Cheerio!

(goodbye!)

Chocolate Covered Pretzel Cupcakes
These really do take the biscuit!
 (are all that!)
 



For the chocolate cupcakes you will need:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) of butter, softened
1 cup sugar
2 large eggs
1/4 cup sour cream
2/3 cup water
12 small chocolate covered pretzels, chopped (it should equal 1/2 cup when chopped)

• Heat oven to 325 degrees and line muffin pans with paper liners
• In a small bowl, whist together flour, cocoa, baking powder, baking soda and salt
• In a large bowl, beat together butter and sugar
• Beat in eggs, one at a time, beating well after each addition
• Beat in sour cream
• On low, beat in half the flour mixture
• Pour in 2/3 cup water and beat on low until blended, scraping down sides of bowl
• On low, beat in remaining flour mixture
• Fold in chopped pretzels
• Fill cups 3/4 full and bake for 19-22 minutes or until an inserted toothpick comes out clean

For the chocolate ganache you will need:

1/2 cup chocolate chips

1/4 cup heavy whipping cream

• Place chocolate chips is a heat proof bowl and add heavy cream
• Microwave for 20 seconds, remove and stir
• Continue to microwave in small increments until mixture becomes smooth and creamy
• Dip the tops of the cooled cupcakes into the ganache and let set while you make the frosting

 

For the frosting you will need:

3 oz semisweet chocolate, coarsely chopped, or use chocolate chips
1/2 cup (1 stick) butter, softened
2-3 cups confectioners' sugar
2 tbsp milk
chocolate covered pretzels to garnish

• Melt chopped semisweet chocolate or chocolate chips in microwave for 1 1/2 minutes, stirring occasionally until smooth
• Cool slightly
• Beat butter until fluffy and add confectioners' sugar, 1 cup at a time alternating with milk
• Beat in 2 tbsp of melted chocolate and mix until combined (You can use any remaining melted chocolate to drizzle over the top of the frosted cupcakes if you wish. To do so, simply transfer remaining chocolate to a resealable plastic bag.  Snip a small corner from bag and drizzle chocolate over cupcakes. Reheat if needed.)
• Pipe onto cooled cupcakes and garnish with chocolate covered pretzels

 

 Happy Treat Tuesday!