Dessertsbeyondfrosting
Turtle Cupcakes
These turtle cupcakes are a moist chocolate cupcake filled with rich chocolate ganache, topped with creamy salted caramel buttercream and crushed pecans. They're the perfect sweet and salty dessert for the holidays!
👥 24 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
- microwave
- knife
📝 Preparation Steps
1
For the Cupcakes
2
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
3
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Next, mix in the sour cream until combined.
large eggs3(15 ml) pure vanilla extract1 tablespoon(280g) all-purpose flour2 cups(5g) espresso powder (optional)1 tablespoon(5 g) salt1 teaspoon(10ml) vanilla extract2 teaspoons(59ml) salted caramel sauce4 tablespoons
4
In a separate bowl, sift together the dry ingredients. Then alternate adding half the dry ingredients, followed by half of the coffee, and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
5
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for ⏱️ 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
6
For the Ganache
7
Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for ⏱️ 60-90 seconds. Allow it to sit for about ⏱️ 1 minute before stirring, and then stir until it’s completely smooth.
8
To fill the cupcakes with the ganache, remove the centers using a cupcake corer, a melon baller or a knife. Fill each one with about 2 teaspoons of ganache. Place a piece of the cupcake you removed back on top of the ganache.
9
For the Frosting
10
Cut butter into pieces. Using the paddle attachment, whip the butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color and is easily spreadable.
11
Add 2 cups of powdered sugar, beating until well combined.
12
Next, add an additional 2 cups of powdered sugar, vanilla extract, and the caramel sauce and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for ⏱️ 2-3 minutes.
13
Add the remaining powdered sugar along with the heavy cream. Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another ⏱️ 2-3 minutes. Use a large open star tip to frost these cupcakes.
14
Garnish with a caramel drizzled, crushed, and whole pecans.
Nutrition Facts
calories
419 calories
fat Content
21.8g
serving Size
1 cupcake
fiber Content
1.4g
sugar Content
44.3g
sodium Content
147.2mg
protein Content
2.8g
cholesterol Content
46mg
carbohydrate Content
55.7g
saturated Fat Content
14.2g
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