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.
Originally Submitted
2/22/2015
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