Friday, November 16, 2012

Rich Chocolate and Caramel Turtle Cupcakes


Turtles are a family favorite treat.  Pecans slathered in ooey gooey caramel and covered in rich delicious chocolate.  Who can resist?

I created this insanely delicious Turtle cupcake in the same fashion.  This moist delicious chocolate cupcake will melt in your mouth as the rich caramel sauce frosting dances across your palette.  The nuts, chocolate and caramel combine to create the perfect Turtle Cupcake.  These disappeared at our last get together and I am sure they will be a HUGE hit at yours too.  Simple, chocolaty and delicious.  What more could you ask for?  

Check out these fabulous cupcake desserts!  Click on the picture or the link to open in a new window. 


Black and White Cupcakes - Luscious chocolate cupcakes with delectable chocolate ganache and the best vanilla bean cream cheese frosting you ever sank your teeth into.

Caramel Apple Spice Cupcakes-grated apple makes this cake insanely moist and delicious and with a caramel filling and vanilla bean frosting.


A cupcake packed with the fabulous flavors of the Classic Margarita. Boozy Margarita Cupcakes are the perfect way to celebrate any occasion!

Turtle Cupcakes 2 cups sugar
2 cups all-purpose flour
1 cup unsweetened cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
2 eggs
1 cup milk
½ cup canola oil
1 tablespoon vanilla extract
1 cup boiling water
1 tablespoon instant coffee granules

Toppings
Pecans, chopped
Chocolate, melted
Caramel, melted

Preheat oven to 350°F.  Prepare muffin pans with liners.  Set aside.

Place 1 cup of water with coffee granules in microwave and bring to boiling. (1 minute at a time).

In a large bowl whisk together; sugar, flour, cocoa, baking powder, baking soda and salt, until well combined. Add eggs, milk, oil and vanilla; whisk again until well mixed. Stir in boiling coffee (batter will be thin). Whisk well until you have a smooth batter.  Pour batter into muffin pans, filling 2/3 full.

Bake 22-25 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.  Frost with caramel frosting.  Drizzle melted caramel and chocolate over top. Garnish with a pecan.

Caramel Frosting
½ cup unsalted butter
1 cup packed brown sugar
¼ teaspoon salt
4 ounces milk
3 cups powdered sugar

Melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil, cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

8 comments:

  1. I'll take one of the caramel turtle ones, please. Say, Saturday after next, 7pm? Muchas Gracias!

    ReplyDelete
  2. this looks so delicious.... Love anything chocolate and caramel.. Pinning it.

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  3. oh my gosh yuuuuum! and i love the cute wrappers!

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  4. While its a good recipe, I wish it stated how high to fill the cupcakes or how high it would rise, or how many it would make.

    ReplyDelete
    Replies
    1. Fill cupcakes 2/3 full and they will rise to just above the liner.

      Hope that helps!

      Delete
  5. I made these for my granddaughter's softball team. They were amazing! Most of them were eaten by the parents. I also shared the link with my sister who made them to take to work. Every one raved about them. This recipe is a keeper!

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  6. you know i love cupcakes and these are on my hit list thank you. xoxo

    ReplyDelete

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