Chocolate Turtle Cupcakes with Caramel Buttercream Frosting

I saw these cupcakes on Pinterest the other day and they immediately went on my “Recipes to Make” board. The photos looked so good and I had all the ingredients on hand (which is always the best), so I went for it. They’re rich, moist chocolate cupcakes with a caramel buttercream frosting that is to die for, and topped with chopped pecans and caramel sauce drizzle. My favorite part has to be the caramel frosting. It’s amazing.

Chocolate Turtle Cupcakes with Caramel Buttercream Frosting

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Yield: 9 cupcakes

Moist and decadent chocolate cupcakes with a caramel buttercream frosting that are topped with chopped pecans, then drizzled with caramel sauce.

Ingredients

Cupcakes:
• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 large egg
• 1 tsp. pure vanilla extract
• ¼ cup milk
• ¼ cup vegetable oil
• ½ cup boiling water

Frosting
• ¾ cup (1½ sticks) salted butter, softened to room temperature
• 3½ cups powdered sugar
• ⅓ cup caramel sauce, homemade or storebought
• 1 tsp. vanilla extract
• 1+ Tbsp. heavy cream*, if needed for desired consistency

Toppings:
• caramel sauce (homemade or storebought)
• chopped pecans

Instructions

1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners, then spray the liners with nonstick cooking spray; set aside.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the egg, vanilla extract, milk, and vegetable oil to the flour mixture and whisk until combined (it will be thick). Pour in the boiling water and quickly whisk, just until smooth.
4. Divide the batter among 9 paper-lined muffin cups. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool completely before frosting.

Make the frosting:
1. In the bowl of a stand mixer, beat the butter on medium-high speed until fluffy, about 2 to 3 minutes.
2. Reduce the speed to low and add the powdered sugar, one cup at a time. Once it's all added, beat on high speed for about a minute.
3. Stop the mixer to scrape down the sides, then pour in the caramel sauce and the vanilla extract. Beat on medium speed until combined, then on high to air out the frosting. Add enough milk to reach your desired consistency (you may not need any milk at all). Scoop the frosting into a piping bag and pipe a generous amount onto each cooled cupcake, then top with chopped pecans and drizzle with caramel sauce.
4. for full instruction please see :www.katessweets.com

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