Why have a Turtle when you can have a Turtle’s cupcake? I was invited over to a friend’s for a wine night and she jokingly suggested that I bring cupcakes. Well, she told me she was joking, but that really got me thinking. I haven’t made cupcakes in a long time, and therefore decided to!
I scoured through my Pinterest board, and came across these beauties. I knew as soon as I saw them that yup, these cupcakes were the one to make. I found the original recipe here, and I didn’t modify it in any way… except to double it. I’m sorry, but I need more than just 12 cupcakes. A girl needs to share!
These cupcakes are totally reminiscent of Turtles. There’s a chocolate base, covered in a salted caramel buttercream, then sprinkled with chopped pecans and more salted caramel… Oh yeah, these things are good! I also decided to make a little surprise in the middle of the cupcake. With a paring knife, I cut out a small hole in the top of the cupcake, filled it with chopped pecans and caramel, then put the cupcake back over the hole to fill it and iced the cupcake. It was beautiful – the little surprising crunch of the pecans and the soft gooey caramel right in the middle. A great little bite.
If you want, you can also drizzle some chocolate sauce on top of these beauties. I chose not to, because I sprinkled a generous helping of pecans over the top, and I wanted that crunch factor.
I forgot the best part! You don’t even need your mixer! Just one big mixing bowl, and you’re set!🙂 Like you needed another reason to make these cupcakes! I also use the homemade salted caramel recipe that I first posted about in my Salted Caramel Apple Bars. It’s a great recipe – I’ll have to do a post just on that – it takes 10-15 minutes at most.
Yield: 12 cupcakes (recipe can easily be doubled)
For the cupcake batter:
1 c. flour
¾ c. sugar
½ c. cocoa powder
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. vanilla
¼ c. milk
¼ c. vegetable oil
½ c. boiling water
For the salted caramel buttercream:
¾ c. butter, softened
3½ c. icing sugar
1/3 c. caramel sauce (homemade or store bought)
1 tsp. vanilla
1-2 tbsp. heavy cream
Chocolate sauce or chocolate chips
Preheat oven to 350°F.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix in egg, vanilla, milk, and vegetable oil until combined. Whisk in boiling water until smooth and incorporated.
Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven for 16-18 minutes or until toothpick comes out clean and tops spring back.
Remove from oven and allow to cool in pan for about 10 minutes before cooling completely on wire rack prior to adding frosting.
Meanwhile, make the frosting: In a bowl using a stand mixer or your hand mixer, cream butter on medium-high speed until pale and fluffy, about 3 – 4 minutes. Beat in powdered sugar and slowly mix on low speed until mixture comes together. Add caramel sauce then vanilla and beat on medium-high speed. Add heavy cream, 1 tablespoon at a time until light and fluffy or desired consistency is reached.
Fill a pastry bag with frosting and pipe onto cupcakes. Top with chocolate chips, chopped pecans and drizzle with caramel sauce.