HOMEMADE CHOCOLATE TURTLE CUPCAKES

image credit: chocolatechocolateandmore.com

INGREDIENTS

For the Cupcakes:

1. 1 cup all-purpose flour
2. 3/4 cup granulated sugar
3. 1/2 cup unsweetened cocoa powder
4. 1/2 teaspoon baking powder
5. 1/2 teaspoon baking soda
6. 1/4 teaspoon salt
7. 1 large egg
8. 1 teaspoon pure vanilla extract
9. 1/4 cup milk
10. 1/4 cup vegetable oil
11. 1/2 cup boiling water

Caramel Buttercream Frosting

1. 3/4 cup (1 1/2 sticks) salted butter, softened to room temperature
2. 3 1/2 cups powdered sugar
3. 1/3 cup your favorite caramel sauce, homemade or storebought
4. 1 teaspoon vanilla extract
5. 1-2 tablespooons heavy cream

Chocolate Covered Strawberry Cupcakes

Toppings

1. Caramel Sauce – homemade or storebought
2. Chocolate chips
3. Chopped Pecans

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Mix in egg, vanilla, milk, and vegetable oil until combined. Whisk in boiling water until smooth and incorporated.
4. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. 
5. Bake in preheated oven for 16-18 minutes or until toothpick comes out clean and tops spring back.
6. Remove from oven and allow to cool in pan for about 10 minutes before cooling completely on wire rack prior to adding frosting.
7. Meanwhile, make the frosting: In a bowl using a stand mixer or your hand mixer, cream butter on medium-high speed until pale and fluffy, about 3 - 4 minutes. 
8. Beat in powdered sugar and slowly mix on low speed until mixture comes together. 
9. Add caramel sauce then vanilla and beat on medium-high speed. 
10. Add heavy cream, 1 tablespoon at a time until light and fluffy or desired consistency is reached.
11. Fill a pastry bag with frosting and pipe onto cupcakes. Top with chocolate chips, chopped pecans and drizzle with caramel sauce.

Healthy Lemon Poppy Seed Muffins

PUMPKIN PIE CUPCAKES

For more detail chocolatechocolateandmore.com

Share this post