Go Back
–+ servings

Chocolate Turtle Cupcakes

Chocolate cupcakes with caramel frosting and drizzle.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Anytime, Dessert, Snack
Cuisine American
Servings 24
Calories 414 kcal

Equipment

  • 24 cupcake liners
  • 1 large piping bag
  • 1 large star tip (Wilton #1M)
  • muffin pan(s)

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)
  • 2 teaspoons vanilla extract
  • 4 large egg whites, room temperature
  • ⅓ cup vegetable oil
  • (1) 15.25-ounce white cake mix (Duncan Hines used)
Caramel Frosting
  • 1 cup butter, softened (2 sticks)
  • 2 teaspoons vanilla extract
  • ½ teaspoon granulated salt
  • 3 tablespoons heavy cream
  • 5 cups confectioners' (icing) sugar (see note below on measuring sugar)
  • 6 tablespoons caramel (cooled)

Instructions
 

Caramel
  • In a small saucepan, combine the sugar, butter, and corn syrup and bring to a boil over medium heat, stirring constantly. Boil for 3 minutes.
  • 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, egg whites, and vegetable oil into a large mixing bowl. Whisk until smooth. Then, sift in the cake mix. Stir until smooth--without overmixing. Do not skip sifting the cake mix because the batter will be lumpy.
  • Using a cookie scoop, divide the batter between the cupcake liners.
  • 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, move the cupcakes to a cooling rack. Cool completely before frosting.
Caramel Frosting
  • Use a mixer to beat the butter, vanilla, 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.

Another Method to Determine Cupcake Doneness

Here is another method for determining whether your cupcakes are fully baked. Press the top of a cupcake. If the cake springs back, the cupcakes are done. If pressing makes an indentation, they are not done.

Frosting

If the frosting is too stiff, add more cream. If too soft, add more sugar.
 

Nutrition

Calories: 414kcalCarbohydrates: 56gProtein: 3gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 58mgSodium: 361mgPotassium: 142mgFiber: 1gSugar: 48gVitamin A: 459IUVitamin C: 0.2mgCalcium: 66mgIron: 1mg
Keyword caramel frosting, chocolate cupcakes, chocolate turtle cupcakes, turtle cupcakes, turtle cupcakes with caramel drizzle
Tried this recipe?Let us know how it was!