Rich Chocolate and Caramel Turtle Cupcakes

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

Rich Chocolate and Caramel Turtle Cupcakes

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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Other Easy Cupcake Recipes

chocolate and caramel turtle cupcakes with chocolate drizzle

Rich Chocolate and Caramel Turtle Cupcakes

Donna Elick
Turtles are a family favorite treat. Pecans slathered in ooey gooey caramel and covered in rich delicious chocolate. Who can resist?
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Method Oven
Servings 24


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

Caramel Frosting

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/4 teaspoon salt
  • 4 ounces milk
  • 3 cups powdered sugar


  • 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

  • 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.


Serving: 1 | Calories: 295cal | Carbohydrates: 52g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 232mg | Sugar: 41g | Fiber: 2g | Calcium: 51mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

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  1. 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.

  2. 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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