Chubby Hubby is by far my favorite flavor Ben & Jerry’s has ever made. Let me break it down for you: Vanilla Ice Cream, Fudge Swirl, and Peanut Butter-filled-chocolate-covered-pretzels. This sweet-and-salty-loving girl could down a pint of that in no time. (And trust me I have.)

A few weeks ago I started thinking about how I could make a cupcake inspired by my favorite flavor. I knew the base should be vanilla. I also knew I needed pretzels to be involved and something fudgy to represent the swirl that’s in the ice cream. I thought and I pondered and I brainstormed and I finally came up with this:

The end result was perfect. Salty from the pretzels and peanut butter, rich from the fudgy frosting, and the light and fluffy vanilla cake held it all together perfectly. I’m all about trying to turn other favorite ice cream flavors into cupcakes. What’s next?

*Also- I made this little picture diagram for filling the cupcakes. It may be second nature to some of you, but the first time I read a recipe that called for a filling I would have loved a visual! (Sorry the text is so small.)

Chubby Hubby Cupcakes:

Print this Recipe Makes 16 cupcakes

Pretzel Crust:

1 1/2 cups crushed pretzels

1/4 cup melted butter

Vanilla Cake:

1 cup cake flour, not self-rising 1/2 cup unbleached all-purpose flour 1 cup sugar 1/2 tablespoon baking powder 3/8 teaspoon salt 1 stick unsalted butter, cut into 1-inch cubes 2 large eggs 1/2 cup whole milk 1/2 teaspoon pure vanilla extract

Peanut Butter Filling :

1 (4 ounce) package cream cheese, softened 1/4 cup creamy peanut butter 1/2 tsp. vanilla 1 1/2 cups powdered sugar 1 tablespoon milk or cream

Fudge Frosting:

3 ounces unsweetened chocolate, melted and cooled 2 1/4 cups confectioners’ sugar (no need to sift) 1 1/2 sticks (6 ounces) unsalted butter, at room temperature 3 tablespoons half-and-half or whole milk 1/2 tablespoon vanilla extract

Directions:

Preheat oven to 350. Line muffin tins with liners and set aside.

In a medium bowl mix the crushed pretzels and the melted butter and mix until the pretzels hold together.

Spoon a tablespoon of the pretzel mixture into each liner and press down with your fingers.

Bake in the oven for 5 minutes or until set.

While the crust is cooling make the batter:

In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among liners, filling about 3/4 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

While cupcakes are cooling make the peanut butter filling:

With an electric mixer, combine cream cheese and peanut butter and mix on medium speed until creamy.

Add vanilla and mix. Alternate adding the powdered sugar with the cream and beat until it is smooth.

When cupcakes are cooled carve out a small hole in each one removing a little over a tablespoon of cake. scoop a tablespoon of filling into each one. Slice the top off of the removed cake piece and place it over the filling.

To make the Frosting: (Seriously the easiest recipe EVER.)

Place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.

Pipe or spread frosting onto each cupcake and top with crushed pretzels. Enjoy!

Note: The pretzel topping will get soggy after a little while. I recommend sprinkling them on top right before serving.