Chocolate and Caramel Turtle Cupcakes Recipe
Chocolate Caramel Turtle cupcakes are topped with the creamiest frosting, plus a crunchy pecan and even more caramel and chocolate!
Ingredients
- 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
Toppings
- Pecans chopped
- Chocolate melted
- Caramel melted
Instructions
- 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.
Nutrition
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