Preheat the oven to 350°F, and prepare 2 cupcake pans with liners (16 cupcakes total). Add pretzels and sugar to a food process and grind into fine crumbs. Pour melted butter into the food processor, and pulse until the butter is well dispersed. Spoon 2 tbsp (30mL) of pretzel crust into each cupcake liner, then press down with a ¼ cup measuring cup. Place into the oven to bake for 8 minutes. Allow to cool while you make the cupcake batter.

In a large mixing bowl, add the flour, baking soda, baking powder and salt. Whisk together to combine. Set aside.

In another large bowl, add the egg, sugar, sour cream, vegetable oil and vanilla. Whisk together until smooth and well combined.

In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.

Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter over top of the pretzel bases in the cupcake pan, stopping when each one is 2/3 full, then bake for 16 to 18 minutes or until an inserted toothpick comes out clean. Allow to cool completely before frosting.

Add the butter to a stand mixer fitted with the whisk attachment or a large bowl. Beat on high until the butter is doubled in volume and looks light and fluffy, about 3 to 5 minutes. Add in the SunButter, then beat until combined.

Turn the stand mixer or hand mixer to low and slowly add the confectioners sugar, then add the vanilla and salt. Beat on medium until completely incorporated and smooth.

Pipe onto cooled cupcakes then garnish with mini pretzels and caramel sauce.