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Chocolate Turtle Cupcakes Recipe


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     Chocolate Turtle Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   18 cupcakes
Preptime   60 min

3/4 cup cocoa
1 1/2 cup flour
1 1/2 cup sugar
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 eggs
3/4 cup warm water
3/4 cup milk
3/4 tablespoon white vinegar
3 tablespoon vegetable oil
2 teaspoon vanilla
1/2 cup sugar
3 tablespoon butter, cubed
1 1/2 teaspoon salt
1/4 cup plus 2 tablespoon heavy cream

Preheat the oven to 350 degrees. Line a standard size cupcake tin with paper liners. Mix the milk and vinegar in a small bowl. Let it stand (the milk will separate). Sift the cocoa, all-purpose flour, sugar, baking powder, baking soda, and salt into a large bowl. Add the eggs, warm water, milk and vinegar mixture, oil, and vanilla extract. Mix until smooth. Fill cupcake tins 2/3 full of the batter. Bake for 20 minutes, rotating the pans half way through the baking time.
Frosting- Instructions- Place the sugar in a medium-heavy-bottom pan. Cook over medium heat. Once the sugar at the edges of the pan starts to turn dark amber, use a heatproof spatula to drag the cooked sugar to the center of the pan. There's no need to continually mix. Allow all of the sugar to reach a deep, amber color. Watch the caramel carefully because it can easy turn from being a deep amber to being burnt! Once the sugar is a deep enough color, add the butter, and stir until melted. Then carefully add the salt and cream. At this point, the caramel will bubble vigorously, and it will be extremely hot. Please add the cream with caution. Whisk the mixture until smooth, and allow it to cool until it's a thick consistency.
Ganache Frosting 12 ounces chopped bittersweet chocolate 1 cup heavy cream 1 tsp vanilla extract Instructions- Heat cream over a medium-low flame on the stove until simmering. Pour the hot cream over the chopped chocolate and allow it to sit for a one minute. Add the vanilla then whisk the chocolate and cream mixture until smooth. Allow it to cool completely. Then whisk the ganache until it is creamy and light.
Assemble the Cupcakes 2/3 cup chopped pecans baked chocolate cupcakes cooled salted caramel whipped ganache frosting sharp paring knife Instructions- Mix 1/2 of the salted caramel mixture with 1/4 of a cup of chopped pecans. Carve out a 1 1/2 inch circle in the center of each cupcake using a sharp paring knife. Fill the carved-out center with a heaping teaspoon of the salted caramel and pecan filling. Replace the top of the cupcake piece you carved out of the cupcake to cover the filling. Dip the edges of each cupcake in the reserved salted caramel and rim with the remaining chopped pecans. Top each cupcake with a generous scoop of ganache frosting, and drizzle with reserved salted caramel.

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