Caramel Apple Cupcakes

Before we get to business on these “cupcakes” (what’s the difference between cupcakes and muffins anyway? is it the frosting and/or lack thereof?), Rafflecopter has picked the Skinny Me ebook giveaway winners! :D! I’ve emailed the winners and also stalked em’ down on Twitter to tell them to check their emails just to be safe, haha. :]

This is another one of my favorites from the ebook I wrote (available for free when you purchase a set of Venice Kitchen Silicone Baking Cups!)! Aside from the Snickers (which are technically optional; you can sub it with homemade caramel or whatever your favorite chocolate-caramel candy happens to be) and chocolate chips, this has no added sugar in it! :] In retrospect, I kinda wish I’d thrown in some chopped walnuts too, but I liked the sweet and salty combination a lot! :]

The melted chocolate was my way of getting around making an actual frosting for it, but if you so choose, you can definitely make a caramel buttercream (if you’re feeling indulgent), salted caramel, or cinnamon cream cheese frosting on it. I’m not gifted in the world of making frosting just because it’s not my personal preference. I do like looking at the pretty ones on pinterest though! :P (This post contains an affiliate link.)

Caramel Apple Cupcakes

Ingredients:
(Cupcakes)

• 2 cups white whole wheat flour
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon cloves
• pinch of salt
• ½ cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1 cup apple cider
• 1 small apple, diced
• 12 mini Snickers bars, or 6 fun size Snickers bars, halved

(Topping)

• 12 pretzels
• ¼ cup chocolate chips, melted

Instructions:

1. Preheat oven to 325°F.
2. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, ground ginger, cloves, and salt, then set aside.
3. Mix in the applesauce, diced apples, and vanilla extract.
4. Add the eggs one at a time, beating well after each, and scraping down the sides of the bowl and paddle (if using a mixer).
5. Add the apple cider and mix until just combined.
6. Scrape down sides of bowl and paddle before giving it a final stir.
7. Fill baking cups until ¾ full, then press a mini Snickers bar (or half a fun-size Snickers bar) into the center.
8. Bake for 20-25 minutes or until cupcakes pass the toothpick test.
9. Let cool in a pan for 10 minutes, then remove to cool completely on a wire rack.
10. Melt chocolate chips in 15-second intervals in the microwave and spread it on the cupcakes. Top with a pretzel.