Easy Turtle Cupcake Recipe | While these cupcakes do not resemble a turtle like the candy, they do have all the classic elements of Turtle Candy. A dark chocolate pecan cupcake filled with caramel, topped with brown butter frosting, toffee bites and pecans. This Easy Turtle Cupcake Recipe truly is the ultimate cupcake!
Whether you’re planning a birthday party, intimate anniversary dinner or graduation celebration this is the cupcake for you! Scroll down for the perfect summer party menu and more cupcake recipes.
Hollow out the center of each cupcake….save the tops!
Fill with Dulce de Leche.
Place the top back on.
One bite of this decadent cupcake is all it takes to fall in love. What could be better then a cupcake filled with caramel? The frosting is all together it’s own experience. I love anything with brown butter. What is brown butter? It’s basically all in the title. It’s butter that has been boiled until it turns brown and becomes a delicious nutty flavor. Just the smell alone will knock your socks off. Yes…it’s that incredible!
This giant burger will quickly become a family and friend favorite! These smokey Ranch Burgers are juicy and full of ranch flavor. Add dry ranch dressing to the burger, top with a nice helping of Ranch Style Beans to complete these delicious burgers. Click here for the recipe—->>>>RANCH BURGER.
If you really want to treat your friends and family this Fried Corn has summer fun written all over it. Click here for the recipe—->>>>STATE FAIR FRIED CORN ON THE COB.
To round out this meal put a spin on your favorite summer salad by adding fresh sweet blueberries! Click here for the recipe—->>>>BLUEBERRY COLESLAW
Last but not least DESSERT! You guessed it! Easy Turtle Cupcakes!
For the Chocolate Pecan Cupcakes
- 3/4 cup unsweetened Dutch process cocoa powder or Hershey's special dark
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons salt
- 1 1/2 cups unsalted butter
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 cup pecans, chopped
For the Caramel Filling
- 2 (13.4 ounces) cans Dulce de Leche
For the Brown Butter Frosting
- link below
- 1/2 cup toffee bits
- 1/2 cup pecans, chopped
For the Chocolate Pecan Cupcakes:
Preheat oven to 350°. Line muffin tins with 36 cupcake liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Fold in pecans. Fill cupcake liners 2/3 full. Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean.
For the Caramel Filling:
Pour cans into a large piping bag, snip the tip and fill hollowed cupcakes.
For the Brown Butter Frosting:
Click here for the printable recipe link---->>>>BROWN BUTTER FROSTING
For the Optional Topping:
Add a sprinkle of toffee bits and pecans on top of each cupcake.
MORE CUPCAKE RECIPES
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