It seems like the last few weeks I’ve been in love with making Turtle flavored treats. Everyone seems to be enjoying the caramel, pecan and chocolate combination. For these cupcakes I started with a basic chocolate cupcake. I filled them with a turtle mixture, topped them with salted caramel buttercream frosting. I then drizzled caramel sauce over the tops, sprinkled on some chopped pecans, mini-chocolate chips and then drizzled a little bit of chocolate ganache to finish.
These cupcakes received rave reviews. I baked them for a class we have every week and everyone loved them. They said that the filling is what really put them over the top. These are definitely a fork needed cupcake!
Turtle Cupcakes:Chocolate Cupcakes¾ Cup + 2 Tablespoons Sugar1 Cup Flour¼ Cup + 2 Tablespoons Dutch Process Cocoa Powder½ Teaspoon Baking Soda½ Teaspoon Baking Powder¼ Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling WaterPreheat the oven to 350 and prepare a (12 cavity) Cupcake pan by putting paper liners insideMix the eggs, sugar, vanilla, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 18-22 minutes until a toothpick stuck into the center comes out clean.Let cool completely before filling and icing.
Turtle Filling:¼ Cup Caramel Sauce¼ Cup Chopped Pecans¼ Cup Mini-Chocolate Chips
Mix together all the ingredients in a small bowl.Using this tutorial fill the cupcakes.
Salted Caramel Buttercream:¾ Cup Unsalted Butter3 Cups Powdered Sugar1/3 Cup Caramel Sauce¼ Teaspoon SaltWith an electric mixer cream the butter until fluffy.Slowly add the powdered sugar until completely mixed.Add the salt and caramel sauce and beat until the mixture is light an fluffy.
Put into a piping bag fitted with a decorative tip. Ice the cupcakes as normal.Chocolate Ganache:½ Cup Heavy Cream4oz Chocolate Chips½ Teaspoon Vanilla ExtractIn a small saucepan bring the cream to a light boil.Once boiling remove from the heat and add the chocolate chips. Whisk the mixture until the chips have melted.Add the vanilla and whisk until it is combined.
Let cool slightly then spoon over the iced cupcakes.
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Source: Cake Adapted from: Kiss my Bundt by Chrysta Wilson
Alex requested that I make cupcakes again for his office, and since I’ve been trying to make as many pumpkin treats as possible I decided on this recipe. I picked up a jar of Bourbon Barrel Aged Maple Syrup from Trader Joe’s and thought this would be the perfect place to try using it.I have to admit the frosting on this is incredible! It is one of my favorite frostings I’ve made so far. It is a wonderful blend of tart cream cheese and sweet maple syrup. The pecans add the perfect crunch to the top of it.
These received rave reviews from Alex’s office. He even told me several people said they don’t normally like nuts but these were fantastic! If you’re looking for a great fall treat this is the perfect one for you.[amd-yrecipe-recipe:128]Source: Cake adapted from Kiss My Bundt – Chrysta Wilson