Chocolate Covered Pretzel Peanut Butter Cupcakes


INGREDIENTS:

24 pretzel twists
6 ounces chocolate, (milk, dark or semi-sweet)
Butterscotch Sauce:
4 tablespoons (1/2 stick) unsalted butter
1/2 cup packed dark brown sugar
1 teaspoon kosher salt
1/2 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon scotch or whisky (optional)
Peanut Butter-Butterscotch Cupcakes:
1/4 cup canola oil
1/2 cup peanut butter
1/2 cup brown sugar
1/4 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 1/4 teaspoons baking powder
1/3 cup milk
1/4-1/2 cup chocolate chips
1/2 cup butterscotch chips (may use peanut butter chips)
Butterscotch Frosting:
2 sticks butter, softened
1 3/4 cups powdered sugar
1/2 cup butterscotch sauce
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