Chocolate Turtle Cupcakes

Chocolate Turtle Cupcakes

Today’s recipe is a birthday treat for a co-worker that I am thankfully taking to the office.  If these stay in my house one more day, I’ll be forced to inhale them all.

Salty pecans perch in a puddle of of thin semi-sweet ganache that’s layered on a brown sugar caramel buttercream, topping a super chocolatey cupcake.  The semi-sweet chocolate is a good balance for the ultra-sweet caramel frosting, and they all come together in a bite of turtley goodness.  These are a bit of work, but if you’re smarter than me you can make the cupcakes ahead, then make the buttercream the next day.  I did it all at the same time and was frosting cupcakes in the wee hours of the morning.

I used a chocolate cupcake recipe from AllRecipes, and the toppings came from The Royal Cook.  I know I’ll make this caramel buttercream again – I want to just eat it with a spoon and a glass of milk.

A couple of notes – I used buttermilk in the cupcakes instead of milk.  And don’t rush the buttercream – I poured the caramel into the frosting before it was completely cool and got a bit of a soupy mess.  But if you make my mistake, just put the bowl in the refrigerator for 15-20 minutes then whip it again.  Luckily the texture came back for me and they piped very easily.

One Response to “Chocolate Turtle Cupcakes”

  1. Amy
    July 31, 2013 at 6:36 am #

    WOW! Looks delish!

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