Make the chocolate browned butter cake and divide into mini cupcake pan(recipe link below). Let cool on a cooling rack. For the Meringue
Add the sugar, water, and corn syrup into a small saucepan. Heat over medium heat and insert a candy thermometer. Simmer until it reaches 244 degrees Fahrenheit.
Add egg whites to a stand mixer. Start whipping on low speed while the sugar syrup is simmering.
When the sugar syrup reaches 244 degrees, slowly pour into the stand mixer with it on medium speed in between the whisk and the bowl to ensure it doesn't stick to the sides of the bowl. Once all the syrup is added, turn the speed to high and whip until the outside of the bowl is cool to the touch. This might take 10-15 minutes.
For the chocolate sauce
Melt the chocolate chips in the microwave for 10 second intervals until it's almost melted. Stir in the heavy cream until it's all melted together. You can also melt the chocolate over a double boiler too.
For the pretzels
Crush the pretzels and sauté in a small saucepan with the butter for about one minute or less just to barely toast and melt the butter.
Pipe the meringue in a mound/pyramid shape. Drizzle the chocolate sauce over the cupcakes. Top with the buttered pretzels.