Chocolate turtle cupcakes are a luxurious dessert that combines the rich flavors of chocolate, caramel, and pecans. This dessert is perfect for a special celebration or to indulge your sweet cravings. Either way, these cupcakes are a delectable treat!
The Foundation: Rich Chocolate Turtle Cupcakes
The start of chocolate turtle perfection begins with the cupcakes. For the best results, use high-quality ingredients. Dairy ingredients, such as sour cream and buttermilk, create a moist and tender crumb. A dark chocolate cake mix serves as the base, helping to develop a deep chocolate flavor with minimal effort. The addition of cocoa powder and granulated sugar intensifies the chocolatey goodness.
Preparing Chocolate Turtle Cupcakes
The preparation for these Chocolate Turtle Cupcakes is straightforward. However, follow these tips to make a perfect batter:
- Sift the dry ingredients for a smooth batter.
- Stop stirring as soon as the wet and dry ingredients are combined. Over-stirring can create a tough cupcake.
- Do not overbake. You’re aiming for a moist crumb, so keep an eye on your oven and perform the toothpick test for doneness.
Caramel Bliss: The Heart of Your Chocolate Turtle Cupcakes
What sets this cupcake apart is the homemade caramel filling. Begin by boiling brown sugar, butter, and light corn syrup. Remove from the heat, stir in whipping cream, fine-grind sea salt, and vanilla extract. The result? A rich, velvety caramel that you’ll cool before spooning into the heart of each cupcake.
The Crowning Glory: Caramel Frosting
No turtle cupcake would be complete without a luscious caramel frosting. Cream together softened butter, vanilla extract, butter flavoring, and a pinch of salt. Gradually incorporate heavy cream and powdered sugar to achieve the perfect consistency. Remember, the key to smooth frosting is patience – add powdered sugar a cup at a time and mix in your cooled caramel for that signature flavor.
Garnishing Chocolate Turtle Cupcakes
Finish your piped cupcakes by drizzling leftover caramel on top, then sprinkling with finely chopped pecans for that signature turtle look!
Tips for Perfect Chocolate Turtle Cupcakes
Follow these tips to perfect your Chocolate Turtle Cupcakes:
- Shake the buttermilk. Buttermilk will separate after sitting. Ensure it is well mixed for a uniform batter.
- Carefully measure the confectioners’ sugar. Avoid packing down the sugar in the measuring cup–instead, fluff, scoop, and level off with a knife for accuracy.
- Adjust the frosting’s piping consistency by adding more cream or sugar.
Other Recipes You Might Enjoy
Click on each name or photo to link to the recipe.
Chocolate Turtle Cupcakes
Equipment
- 24 cupcake liners
- 1 large piping bag
- 1 large star tip (Wilton #1M)
Ingredients
Caramel
- ¾ cup brown sugar, packed
- 2 tablespoons butter
- ½ cup light corn syrup
- ½ cup cream (whipping or heavy)
- ½ teaspoon sea salt, fine grind
- 1 teaspoon vanilla extract
Cupcakes
- ⅔ cup sour cream, room temperature
- ¾ cup buttermilk, room temperature (shake buttermilk before measuring)
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 egg white, room temperature
- ⅓ cup cocoa powder
- 2 tablespoons granulated sugar
- (1) 15.25-ounce dark chocolate cake mix (Duncan Hines used)
Caramel Frosting
- 1 cup butter, softened (2 sticks)
- 2 teaspoons vanilla extract
- 1 teaspoon butter flavoring
- ½ teaspoon granulated salt
- 3 tablespoons heavy cream
- 5 cups confectioners' (icing) sugar (see note below on measuring sugar)
- 6 tablespoons caramel (cooled)
- ⅔ cup pecans, finely chopped
Instructions
Caramel
- In a small saucepan, combine the sugar, butter, and corn syrup and bring the mixture to a boil over medium heat, stirring the entire time. Boil for 1 minute.
- Remove from the heat and stir in the cream, salt, and vanilla. Let the caramel sit for 1 hour or until it cools. You can speed up the process by placing it in the refrigerator for a few minutes.
Cupcakes
- Preheat the oven to 325°F. Place the cupcake liners into the cupcake pan(s).
- Place the sour cream, buttermilk, vanilla, eggs, and vegetable oil into a large mixing bowl. Whisk until smooth. Then, sift in the cake mix, granulated sugar, and cocoa powder. Stir until smooth–but not overmixed. Do not skip sifting the cake mix because the batter will be lumpy.
- Using a cookie scoop, fill the cupcake liners with cake batter about 1/2 to 2/3 full.
- Bake for 15-17 minutes or until a toothpick inserted into the middle of a cupcake comes out clean or with a few small crumbs. Do not overbake. After 5 minutes of cooling time, move the cupcakes to a cooling rack. Cool completely before frosting.
Caramel Frosting
- Use a mixer to beat the butter, vanilla, butter flavoring, and salt until creamy. Add the cream and stir. Add the confectioners' sugar a cup at a time and beat between each addition. Mix in the cooled caramel.
Assembly
- Use the star tip to cup out a circle at the top of each cooled cupcake. Press the wide end of the tip into the center of a cupcake, press it down halfway or more, and twist it half a turn. Pull out the tip with a plug of cake. Take a toothpick and push the cake out of the tip. If necessary, cut off the bottom part of the plug. You want to end up with a cake lid to plug the cupcake hole.
- Using a small spoon, fill the cupcake hole with cooled caramel. Then, replace the cake lid. Repeat for every cupcake.
- After adding caramel to the center of each cupcake, wash and dry the tip.
- Prepare the piping bag for the frosting by placing the tip into the bag. Snip off the bag end and push the tip halfway through the hole until it fits snuggly. Fill the bag with frosting. Pipe a swirl, starting at the edge of the cupcake, and circle the cupcake 2 or 3 times until you reach the center. The frosting will be taller in the middle.
- Drizzle caramel over each cupcake and then sprinkle each with pecans. If the caramel has stiffened too much, heat it for a few seconds in the microwave. Then, let it cool before drizzling it over the cupcakes.
Notes
Buttermilk
Buttermilk can separate while sitting. Be sure to shake it before measuring to mix it properly.Measuring Powdered (Icing) Sugar
Use these tips to prevent adding too much sugar to the frosting:- Use a spoon to fluff the sugar before measuring it for the buttercream.
- Do not pack the sugar in the measuring cup.
- Use a knife to level the top of the sugar in the measuring cup.