Salted Chocolate Cupcake-Pretzel Pops

These popsicles only have four ingredients and are so easy to make. This is also a great way to use up leftover cupcakes/cake before they go stale.

These easy salted chocolate cupcake pretzel pops only require four ingredients. Vegan.

Hey  loves! It’s here again…Popsicle Week! Graciously hosted by Mr Billy McWitandVinegar, Popsicle Week a gathering, a celebration. A festival where bloggers worldwide gather to honor that classic summer treat, that fun-on-the-stick-for-the-whole-family, the popscile. Woot-woot-chika-yeah-yeah.

I’m excited to see what crazy pops people come up with this year. I just know we’ll be seeing a lot of unicorn-themed pops, as well as some boozy pops and some caffeinated ones. And probably some salty-sweet ones like these.

Last year, I made a very complicated (and non-vegan!) popsicle. I made those pops because I didn’t want to buy a popsicle mold. Ironically, those pops, while delicious and fun to eat, ended up being more work than if I had just bought the darn mold. Well, I gave in and bought a darn mold.

I’ve already used it a lot this year in keeping with Jason’s voracious fruit-popsicle habit. So far I’ve kept it  to lime-lemonade pops and blackberry pops, but when our niece and nephew come down to watch the Fourth of July fireworks, I’m going to make the whole freakin’ rainbow of pops

These easy salted chocolate cupcake pretzel pops only require four ingredients. Vegan.

This year, I made a super simple pop, yet one that is deeply chocolaty and delicious. All you gotta do is throw some cupcakes (or cake) into a blender with a little bit of almond milk. Then line your popsicle molds with some pretzels and pour in the cupcake-milk. Chill till solid, drizzle on some melted peanut butter, and ya done.

You can use store bought cupcakes or the cupcakes left over from the latest family cookout. These are great because you can customize them to your favorite cupcake — red velvet, funfetti, carrot cake — whatevs. Have fun with it. That’s kind of the whole point of the popsicle, no?

These easy salted chocolate cupcake pretzel pops only require four ingredients. Vegan.

Salted Chocolate Cupcake Pretzel Pops

makes 6 pops

  • 4 1/2 cupcakes (or leftover cake cut into cupcake-sized chunks)
  • 1 – 1/4 cup of milk of choice
  • 1 1/4 cup flat pretzels (i used the gluten-free kind)
  • peanut butter and sprinkles, optional
  1. Pour a little water or milk on a plate to make a shallow puddle. Working one at a time, wet the pretzels slightly and then lay them in the popsicle mold. Place the molds sideways in the freezer so that the pretzels stick to the side of the mold. They should stick in three minutes or less. Then flip the mold on its other side and repeat, using up the rest of the pretzels.
  2. While the pretzels are sticking, combine the cupcakes and milk in a blender. Once it smooths out,  pour the cupcake-milk into the prepared molds.
  3. Freeze till solid.
  4. Gently unmold by running the pops under warm water for a sec.
  5. Melt a little peanut butter, drizzle over the pops, and add some sprinkles if desired.
  6. Serve with love.

These easy salted chocolate cupcake pretzel pops only require four ingredients. Vegan.

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