Self Defense Bake-off!

I entered a Vegan cupcake contest taking place this Friday. Proceeds go to fund free self-defense classes for women and transgender individuals. Saturday was a day full of cupcake baking madness. I wish I would have taken a picture of the kitchen after-math. This is the recipe I have created.. They turned out pretty good, but I need something to spruce it up.. Any suggestions???

Chocolate Covered Peanut-Butter Pretzel Cupcakes! by: Emily & Courtney

Makes 2 dozen Cupcakes
Preheat oven to 350 degrees

Mix together dry ingredients:

3 c.  flour
2 tsp Baking Soda
1/2 tsp salt
3/4 c. cocoa powder

In a separate bowl, cream:

3/4 c. soy margarine
2 c. sugar

Add:
2 c. unflavored rice milk/soy milk
2 tsp vanilla

Slowly add dry ingredients to wet ingredients until well mixed. Make sure there aren't any lumps! Spoon batter into lined cupcake tins. If not using a cupcake liner, make sure pan is well greased. Fill tins 3/4 full. Bake about 20 minutes until an inserted toothpick comes out of cake clean.
Let cool.

Sweet Peanut Butter Frosting
1/3 c.  unflavored rice milk/soy milk
Boil and remove.
Add:
1 Tbs. soy margarine
1 tsp vanilla
2 Tbs creamy organic peanut butter
2 Tbs molasses

Stir until well mixed.
Slowly add powdered sugar about 1/2 c. at a time until frosting is to desired consistency(about 2 cups).
When cupcakes are cooled, frost cupcakes with a knife or a piping bag. Sprinkle crumbled pretzels (about 1 cup total) on top. Melt down 1/2 dark chocolate bar and lightly drizzle over top of cupcakes. Enjoy!