-
1
Preheat the oven to 350.
-
2
Line a 12-cup muffin tin with paper or foil liners.
-
3
In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
-
4
In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes.
-
5
Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.
-
6
Add the dry ingredients and milk in 3 alternating batches, beating well between additions.
-
7
Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
-
8
Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.
-
9
Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
-
10
Put the chopped chocolate in a heatproof medium bowl.
-
11
In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling.
-
12
Immediately pour the mixture over the chocolate.
-
13
Let stand for 5 minutes, then whisk until smooth.
-
14
Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes.
-
15
For a frosting firm enough to spread, let stand for 1 hour.
-
16
Frost the cooled cupcakes, top with the crushed pretzels and caramel sauce and serve.
