Turtle Cupcakes
These easy Turtle cupcakes take all of the elements of everyone's favorite Turtle candies and turns them into rich, moist chocolate cupcake decked out with all the ooey gooey caramel, crunchy pecans, and chocolaty goodness you'd want!
Servings 24 cupcakes
Calories 273kcal
Ingredients
For the Cupcakes
- 15.25 ounce Betty Crocker Triple Chocolate Fudge Cake Mix plus ingredients on the package
- ½ cup Vegetable oil or canola oil
- 3 large Eggs
- 1.5 cups Water
For the Caramel frosting:
- 1 cup brown sugar
- ½ cup salted butter
- ¼ cup milk
- 2 ½ cups powdered sugar
- 1 cup pecans toasted and chopped
- Chocolate syrup to top
- Caramel sauce to top
Instructions
Make the Cupcakes
- Prepare cupcakes, according to package directions.15.25 ounce Betty Crocker Triple Chocolate Fudge Cake Mix, ½ cup Vegetable oil, 3 large Eggs, 1.5 cups Water
- Fill 12 cupcake liners ¾ full. You will have leftover batter for another 12 cupcakes but the frosting will You will need to make a 2nd batch of frosting for those. (That is recommended instead of doubling the frosting recipe).
- After baking, remove the cupcakes from the oven and place them on a wire cooling rack to cool completely.
Make the caramel frosting:
- In a medium saucepan, add the butter and barely melt over medium-low heat.½ cup salted butter
- Once the butter has slightly melted, add the brown sugar and whisk for approximately 3-5 minutes until the mixture begins to simmer and all of the sugar is dissolved. A smaller pan may take a little longer than a larger pan.1 cup brown sugar
- Remove from heat and add in the milk and whisk to combine.¼ cup milk
- Allow the caramel to cool completely.
- Add the powdered sugar to a large mixing bowl and then add the cooled caramel sauce and beat with an electric hand mixer until combined and fluffy.2 ½ cups powdered sugar
- If the frosting is too thick, add ½ tablespoon of milk. If the frosting is too thin, add a tablespoon of powdered sugar
- Add the frosting to a piping bag and frost the cupcakes (I like using the Open Star tip). or you can spread with a knife as well.
- After frosting the cupcakes, drizzle with caramel sauce and chocolate syrup and add the chopped pecans.1 cup pecans, Chocolate syrup, Caramel sauce
Notes
The frosting recipe is for 12 cupcakes or 24 knife frosted cupcakes.
Add chocolate chips to the batter if desired.
Add ½ teaspoon vanilla extract.
Add a pinch to ¼ teaspoon of salt to the frosting for a more salted caramel frosting.
Use any milk, 1 % milk, skim milk or even evaporated milk.
Use dark or light brown sugar.
Use any favorite chocolate cake mix.
Nutrition
Serving: 1cupcake | Calories: 273kcal | Carbohydrates: 35g | Protein: 2g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 193mg | Potassium: 102mg | Fiber: 1g | Sugar: 28g | Vitamin A: 157IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg
