Welcome to a truly decadent experience! Our esteemed contributor, Lindsay Conchar, has masterfully crafted a recipe that promises to tantalize your taste buds: rich chocolate turtle cupcakes. These delightful treats are crowned with a luscious caramel pecan frosting, artfully drizzled with extra caramel sauce, and finished with a scattering of chopped pecans. Prepare to embark on a sweet journey!

Chocolate Turtle Cupcakes - from scratch recipe for rich chocolate cupcakes with caramel pecan frosting, caramel drizzle and chopped pecans | by Lindsay Conchar for TheCakeBlog.com

Contents

The Irresistible Allure of Caramel

There’s one ingredient that always seems to be making a grand entrance or a graceful exit in my kitchen: caramel. It’s more than just a sweet syrup; it’s a golden, gooey embodiment of pure joy. My love affair with caramel began in childhood and has only deepened with time. That unmistakable rich, buttery flavor holds a special place in my heart, and frankly, I don’t see that ever changing.

You know those exquisite boxes of assorted chocolates? The ones where each piece holds a delightful surprise? For me, the first quest is always for the caramel-filled chocolates. They’re simply divine! I fondly recall my grandmother’s affection for chocolates; it was a cherished tradition to gift her a box of her favorites for every celebration. My persuasive lobbying usually ensured we opted for the grand, two-tiered boxes, guaranteeing at least a couple of those coveted caramel centers. This deep-seated devotion to caramel truly runs through generations in my family, making it an essential element in many of my dessert creations.

Why Chocolate Turtle Cupcakes Are a Must-Try

Given my unwavering dedication to caramel, it’s only natural that the classic “turtle” flavor combination holds a special appeal. This iconic trio of rich chocolate, luscious caramel, and crunchy pecans is a match made in dessert heaven. It’s a flavor profile that resonates with so many, offering a perfect harmony of sweet, salty, and nutty notes. Beyond just candy, these flavors translate beautifully into baked goods, creating an unforgettable experience.

Crafting these homemade chocolate turtle cupcakes allowed me to combine all these beloved elements into a single, irresistible treat. The journey begins with a foundation of incredibly moist and deeply chocolatey cupcakes. I’m a firm believer that a great cupcake starts with an exceptional base, and this recipe delivers on that promise. Perched atop these dark beauties is the star of the show: a wonderfully smooth and flavorful caramel pecan frosting. But we don’t stop there! Each cupcake is then lavishly adorned with a generous drizzle of extra caramel sauce and a sprinkle of finely chopped pecans, creating a delightful interplay of textures and intensifying the rich flavors. Every bite is an experience, delivering that perfect balance of softness, chewiness, and crunch.

Secrets to the Perfect Caramel Pecan Frosting

The frosting for these chocolate turtle cupcakes is where a significant portion of the magic happens. I’ve opted for a blend of butter and shortening in this caramel pecan frosting, a choice I often make for its superior stability. This combination ensures the frosting holds its shape beautifully and maintains a lovely texture, even at room temperature. For those who prefer an all-butter frosting, you can absolutely substitute the shortening with an equal amount of butter. Just be aware that an all-butter frosting might be slightly softer, especially in warmer environments.

To infuse the frosting with an authentic and robust caramel flavor, I incorporate a generous amount of caramel sauce directly into the mix. For the best results, I highly recommend using a high-quality caramel sauce. My personal favorite is this homemade caramel sauce, which offers a depth of flavor that’s hard to beat. However, feel free to use your preferred store-bought brand if it’s thick and rich. The consistency of your caramel sauce is key here; a thicker sauce allows you to add more caramel goodness without thinning out the frosting too much. Remember, when it comes to caramel, more is undeniably better!

The Finishing Touches and Rave Reviews

Once the caramel flavor is perfectly balanced in the frosting, I gently fold in some finely chopped pecans. This addition provides just the right amount of delightful crunch, enhancing the overall texture without overpowering the smooth, creamy caramel. It’s all about creating that perfect sensory experience, where every element plays its part.

To complete these masterpieces, each cupcake receives a final flourish: a luxurious drizzle of extra caramel sauce cascading over the frosting, followed by a scattering of additional pecan pieces. This not only elevates their visual appeal but also adds another layer of flavor and texture, ensuring that classic turtle profile shines through. These elegant yet approachable decorations transform simple cupcakes into showstoppers.

These chocolate turtle cupcakes were an overwhelming sensation! I’ve baked countless recipes, but rarely do I receive such enthusiastic feedback. One particular taste-tester, known for his discerning palate and having sampled his fair share of my creations, declared them his new absolute favorite. That’s truly high praise and a testament to the irresistible combination of flavors and textures in these homemade treats. They are guaranteed to be a hit at any gathering, from casual family dinners to more formal celebrations. Get ready for compliments and requests for the recipe!

CHOCOLATE TURTLE CUPCAKES RECIPE

a delectable cupcake recipe by Lindsay Conchar
(yields approximately 14-16 perfectly sized cupcakes)

For the Rich Chocolate Cupcakes:

1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract
6 tablespoons water
6 tablespoons natural unsweetened cocoa powder (for that deep chocolate flavor)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons milk (whole or 2% works best)

Begin by preheating your oven to a steady 350°F (175°C). Line a standard 12-cup muffin pan with paper cupcake liners. If making more, prepare an additional pan.
In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar. Beat on medium-high speed for about 3-4 minutes, or until the mixture becomes notably light in color and fluffy in texture. This step incorporates air, contributing to a tender crumb.
Add the eggs one at a time, beating after each addition just until fully incorporated. Avoid overmixing at this stage to keep the cupcakes light.
In a separate, small bowl, combine the vanilla extract, water, and cocoa powder. Whisk thoroughly until you achieve a smooth, thick chocolate paste. This method helps to bloom the cocoa powder, intensifying its flavor.
Pour the prepared chocolate mixture into the butter and sugar batter. Mix on low speed until just combined. Be sure to scrape down the sides of the bowl with a spatula as needed, ensuring all ingredients are fully integrated without overmixing.
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agents.
Now, alternately add the dry flour mixture and the milk to the wet batter. Start by adding approximately half of the dry ingredients, mixing on low speed until just combined. Then, pour in the milk and mix well, again scraping down the sides of the bowl. Finally, add the remaining flour mixture and mix until the batter is smooth, being careful not to overmix, as this can lead to tough cupcakes.
Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. This allows room for them to rise beautifully.
Bake for 15-17 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out with a few moist crumbs attached, but not wet batter.
Allow the cupcakes to cool in the pan for about 2-3 minutes before carefully transferring them to a wire cooling rack to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.

For the Heavenly Caramel Pecan Frosting:

1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable shortening (for stability and smooth texture)
4 cups confectioners’ sugar (powdered sugar), sifted
7 tablespoons high-quality caramel sauce (thicker is better; consider homemade)
1-2 tablespoons water or milk, as needed for desired consistency
1/2 cup finely chopped pecans, for mixing into the frosting
Additional caramel sauce, for drizzling on top
Extra chopped pecans, for a final topping

In a large mixing bowl, combine the softened butter and shortening. Beat with an electric mixer on medium speed until the mixture is light and smooth, about 2-3 minutes.
Gradually add 2 cups of the sifted confectioners’ sugar, mixing on low speed until fully incorporated and smooth. Scrape down the bowl as needed.
Add approximately half (about 3-4 tablespoons) of your chosen caramel sauce to the frosting base. Mix until smooth and well blended, allowing the caramel flavor to begin developing.
Incorporate the remaining 2 cups of confectioners’ sugar, mixing until the frosting is smooth and lump-free.
Now, add the remaining caramel sauce. Mix until thoroughly combined, paying close attention to the frosting’s consistency. You want it to be thick enough to pipe but still spreadable. If the frosting seems too thick, add water or milk one tablespoon at a time, mixing until you reach your desired consistency. Be cautious not to make it too thin.
Gently fold in the 1/2 cup of finely chopped pecans using a spatula. Mix just until distributed evenly throughout the frosting.
Transfer the caramel pecan frosting to a piping bag fitted with a large round piping tip. A round tip is crucial here to prevent the pecan pieces from getting stuck, which can happen with star tips. Pipe generous swirls of frosting onto each cooled chocolate cupcake.
To complete these exquisite chocolate turtle cupcakes, finish them off with an indulgent drizzle of extra caramel sauce over the frosting. Then, sprinkle a few additional chopped pecans on top for both visual appeal and an extra crunch.

Gooey Chocolate Caramel Pecan Cupcakes