Dessertscambreabakes5.0
Chocolate Turtle Cupcakes
These chocolate turtle cupcakes begin with moist chocolate that's topped with homemade salted caramel and roasted pecans. Inspired by classic turtle candies, they're rich, decadent, and impressive for any occasion!
👥 12 Servings⏱️ Prep & Cook: 2h 18m⏳ Prep: 2h🔥 Cook: 18 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- mixing bowl
- whisk
- pan
📝 Preparation Steps
1
To make the caramel, heat sugar and water in a heavy pot over medium heat until it boils. Push, don't stir, the sugar as it colors for even cooking. When it turns amber, remove from heat and quickly add the butter, then the heavy cream and salt. The caramel will bubble, so be cautious. Stir until smooth and transfer to a heat-proof jar to cool completely before use.
water5 tbspcup heavy cream (room temperature)1/3heavy cream3 tablespoons
2
Prepare the chocolate ganache by whisking cocoa powder, sugar, water, vanilla, and salt in a small pot. Bring it to a boil over medium heat, then simmer for ⏱️ 2-3 minutes until thickened. Pour into a bowl, cover the surface with plastic wrap, and let it cool.
water5 tbsp
3
In a stand mixing bowl, combine the flour, sugar, brown sugar, salt, baking powder, and baking soda. Mix in the cubed butter on low for ⏱️ 3 minutes until it resembles coarse sand.
4
In a bowl, whisk together the sour cream, egg, milk, oil, and vanilla extract. In another bowl, whisk together the hot coffee and cocoa powder.
vanilla extract1 teaspoontsp vanilla extract1/4
5
Add the egg mixture and coffee/cocoa mixture to the bowl. Mix on low until just combined. Scrape the sides and bottom to ensure thorough mixing.
6
Scoop the batter into the lined cupcake pan, 3/4 full. This is best done with a cookie scoop because the batter is thin and can be messy to work with.
7
Bake the cupcakes for ⏱️ 15-20 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for ⏱️ 15 minutes, then remove the cupcakes and let them finish cooling on the rack before frosting.
8
Finish the caramel frosting. Cream the butter with the paddle in a stand mixer until light and fluffy. Then mix in the powdered sugar on low. Once combined, mix on medium speed until light and fluffy. Mix in the caramel, heavy cream, and salt until combined.
cup heavy cream (room temperature)1/3heavy cream3 tablespoons
9
To create the caramel swirl buttercream, fit a piping bag with a large round tip. Dip a skewer into the cooled caramel and drag it along the inside of the bag from the tip upwards to create a thick, straight line of caramel. Do this 3-4 times along the inside of the bag. Fill the bag with the caramel buttercream.
10
When you pipe the buttercream, you should have swirls of the caramel in the frosting. Spoon the chocolate ganache over the top, then sprinkle with roasted pecans, and more caramel if desired.
Nutrition Facts
calories
590 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
1 g
sugar Content
52 g
sodium Content
235 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
110 mg
carbohydrate Content
64 g
saturated Fat Content
22 g
unsaturated Fat Content
13 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...