Turtle Cupcakes

This week the apartment was requesting something chocolatey and I have not done cupcakes in such a long while until last week that I just had to do more cupcakes. When searching ‘delicious, rich chocolate recipes’ I came across a turtle brownie recipe and knew that would be easy enough to convert to cupcakes!
Once they were finished, and each roommate got a taste, one even said that they had to be one of the best cupcake recipes I have ever made. Surprising since I did not think of them as anything special, just some nice and chocolatey cupcakes, but she swears that they are one of the top five, possibly even top three, cupcake recipes I’ve ever done, wow. I’ll take it! I hope you enjoy them as much as we do.

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Turtle Cupcakes

For the cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup sour cream

For the caramel and filling:
½ cup sugar
½ cups heavy cream, warmed
½ tsp. vanilla extract
½ cup chopped pecans

For the frosting:
12 oz. cream cheese, cold
12 tbsp. (6 oz.) unsalted butter, at room temperature
6 tbsp. caramel sauce (recipe above)
2¼ cups confectioners’ sugar, sifted

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the cocoa powder and hot water and whisk until smooth.  In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.
Combine the butter and sugar in a medium saucepan set over medium heat.  Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.  Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and then the cocoa mixture until smooth.  With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
Divide the batter evenly between the prepared liners.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.

To make the caramel, spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center.  Continue stirring very gently until all the sugar is melted, taking care not to over stir.  Measure out the heavy cream in a liquid measuring cup and set aside.  Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  (You can test the color by spooning a drop onto a white plate or bowl.)  Carefully pour half of the heavy cream into the saucepan in a steady stream down the edge of the pan, whisking constantly.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt and the vanilla.  If any sugar has seized or hardened, place the saucepan over low heat and whisk until smooth.  Transfer to a bowl and let cool to room temperature.

To make the frosting, combine the cream cheese, butter, and caramel sauce in the bowl of an electric mixer.  Beat on medium-high speed until smooth and creamy, about 2 minutes.  Mix in the confectioners’ sugar and salt at medium speed until light and fluffy, about 2 minutes more. You can carve out a small section of the cupcakes and fill with some extra caramel sauce, like we did. Frost the top of each cupcake.

In a small bowl, mix together of the caramel sauce and the chopped pecans.  Top each cupcake with one or two pecans.  Drizzle the cupcakes with additional caramel sauce, if desired.

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One thought on “Turtle Cupcakes

  1. Pingback: Quick Recipe: Brown Sugar Cream Cheese Frosting | Cupcakes on St Marks

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