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?
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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
1 cup milk
½ cup canola oil
1 tablespoon vanilla extract
1 cup boiling water
1 tablespoon instant coffee granules
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.
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