Turtle Chocolate Cupcakes
Indulge in these Turtle Chocolate Cupcakes featuring a moist and fudgy chocolate base, filled with a rich pecan caramel sauce, and topped with creamy caramel cream cheese frosting. Perfect for any occasion!
Ingredients
For the Caramel Pecan Filling Salted Caramel Sauce:
2 tablespoons unsalted butter 杻
1 cup pecan halves
2 cups granulated sugar
cup salted butter, cut into cubes 杻
1 cup heavy cream, room temperature 拏
2 teaspoons pure vanilla extract optional
2 teaspoons fine sea salt 蓼
For the Chocolate Cupcakes:
1 cup 2 tablespoons all-purpose flour
cup unsweetened cocoa powder
teaspoon salt 蓼
1 and teaspoons baking soda 籠
teaspoon baking powder 籠
cup unsalted butter, room temperature 杻
1 cup 2 tablespoons granulated sugar
2 large eggs, room temperature 讀
6 tablespoons sour cream, room temperature 拏
2 and teaspoons pure vanilla extract
2 and teaspoons instant coffee granules
For the Salted Caramel Cream Cheese Frosting:
1 cup unsalted butter, room temperature 杻
1 and packages 12 oz cream cheese, softened 燎
7 and cups powdered sugar, sifted
6 tablespoons salted caramel sauce see above
1 and teaspoons pure vanilla extract
For the Ganache:
cup dark chocolate chips
cup heavy cream 拏
For Garnish:
2 cups chopped pecans
Pecan halves, for topping
Instructions
Step 1: Prepare the Caramel Sauce Pecan Filling
1 Toast the Pecans: Preheat the oven to 350F 177C. Line a baking sheet with parchment paper. Melt 2 tablespoons of butter and toss with the pecans. Spread on the prepared baking sheet and bake for 5-6 minutes until toasted. Roughly chop and set aside.
2 Make the Caramel Sauce: In a heavy-bottomed saucepan, add the sugar and heat over medium, stirring constantly until melted and turns a medium amber color. Be cautious to prevent burning.
3 Once melted, add the butter cubes and whisk until combined. Gradually pour in the heavy cream while whisking it may bubble up. Allow to boil for 1 minute and remove from heat. Stir in vanilla if using and salt.
4 Pour half into a jar and stir in chopped pecans into the other half. Let cool to room temperature and store in an airtight container.
Step 2: Make the Chocolate Cupcakes
5 Preheat the oven to 350F 177C and line 2 standard cupcake pans with paper liners.
6 In a large bowl, sift together flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
7 In a stand mixer, beat the butter and sugar on medium speed until pale and fluffy 4-5 minutes. Scrape the bowl.
8 Lower speed and add eggs one at a time, mixing until combined. Mix in sour cream and a mixture of vanilla and instant coffee.
9 Gradually add dry ingredients and buttermilk, mixing until just combined.
Fill cupcake liners full and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool in the pans for 5 minutes, then transfer to cooling racks.
Step 3: Prepare the Salted Caramel Cream Cheese Frosting
11 In a large mixing bowl, beat butter and cream cheese until smooth and fluffy 3-4 minutes.
12 Gradually add powdered sugar, one cup at a time, mixing on low after each addition.
13 Add caramel sauce and vanilla, beating until smooth. Add remaining powdered sugar and beat on high until fluffy.
Step 4: Make the Ganache
14 In a heat-safe bowl, microwave heavy cream and chocolate chips in 30-second intervals until steaming and melted. Stir until smooth and set aside to cool.
Step 5: Assemble the Cupcakes
15 Core the center of each cupcake using an apple corer, keeping the cored piece intact and cutting off the bottom.
16 Fill each cupcake with the pecan filling and replace the tops.
17 Using a piping bag, pipe a rim of frosting around the edge of each cupcake. Dip the frosting rim into chopped pecans.
18 Pipe another swirl of frosting on top, drizzle with remaining caramel sauce and ganache, and garnish with pecan halves.
Enjoy!
These Turtle Chocolate Cupcakes are a delightful blend of chocolate, caramel, and pecans, perfect for any celebration! 療