Homemade Chocolate Turtle Cupcakes

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Caramel buttercream frosting
  • 1 Chocolate chips
  • 1/2 cup Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 3 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 Toppings
  • 1 tsp Vanilla extract, pure
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1 Pecans

• Dairy

  • 3/4 cup Butter, salted
  • 1/4 cup Milk
  • 1 Tablespooons heavy cream

• Liquids

  • 1/2 cup Water

• Other

  • Caramel Sauce – homemade or storebought
  • 1/3 cup Your favorite caramel sauce, homemade or storebought

Found on chocolatechocolateandmore.com

Description

Ingredients

• For the Cupcakes:
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1/2 cup boiling water
• Caramel Buttercream Frosting
• 3/4 cup (1 1/2 sticks) salted butter, softened to room temperature
• 3 1/2 cups powdered sugar
• 1/3 cup your favorite caramel sauce, homemade or storebought
• 1 teaspoon vanilla extract
• 1-2 tablespooons heavy cream
• Toppings
• Caramel Sauce – homemade or storebought
• Chocolate chips
• Chopped Pecans

Directions

• Preheat oven to 350°F.
• In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Mix in egg, vanilla, milk, and vegetable oil until combined. Whisk in boiling water until smooth and incorporated.
• Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven for 16-18 minutes or until toothpick comes out clean and tops spring back.
• Remove from oven and allow to cool in pan for about 10 minutes before cooling completely on wire rack prior to adding frosting.
• Meanwhile, make the frosting: In a bowl using a stand mixer or your hand mixer, cream butter on medium-high speed until pale and fluffy, about 3 - 4 minutes. Beat in powdered sugar and slowly mix on low speed until mixture comes together. Add caramel sauce then vanilla and beat on medium-high speed. Add heavy cream, 1 tablespoon at a time until light and fluffy or desired consistency is reached.
• Fill a pastry bag with frosting and pipe onto cupcakes. Top with chocolate chips, chopped pecans and drizzle with caramel sauce.