Chocolate Caramel Turtle Cupcakes. These amazing homemade chocolate cupcakes topped with homemade caramel buttercream, homemade caramel sauce and finally topped with pecans makes for the most amazing caramel turtle cupcake ever!
Chocolate Caramel Turtle Cupcakes
If you are looking for an amazing cupcake that is going to give your sweet tooth exactly what it is looking for, then you are going to want to make these amazing Chocolate Caramel Turtle Cupcakes.
There is just something amazing about the combination of chocolate and caramel. Add in the nutty taste of a pecan and you have an amazing dessert that tastes so good you will for sure to go back for a second cupcake!
One of my all time favorite cakes is my caramel turtle cake, anytime I make it it is gone quickly. However it takes a little bit of time to make and we all know how much I love cupcakes so it was a must do for me to make caramel chocolate turtle cupcakes.
Looking for more cupcake recipes? Check these out!
- Unicorn Poop Cupcakes
- Minnie Mouse Cupcakes
- Salted Caramel Cupcakes
- Graduation Cupcakes
- Chocolate Cherry Cupcakes
- Chocolate Cupcakes with Chocolate Peanut Butter Buttercream Frosting
Tips for Making this Recipe
Make homemade caramel sauce. If you have never made caramel sauce, just follow the simple directions on how to make caramel sauce. It is really easy to make. Your cupcakes will not be exactly the same but it is very close, although I would be lying if I said I didn’t like the homemade one a lot more.
If you do not want to make the caramel yourself you can always go to the sundae section and get a jar of caramel sauce. If you do not want to take a try at making a caramel sauce, my next favorite one to use is this Ghirardelli Caramel sauce.
Homemade caramel frosting. You are going to want to use this amazing caramel frosting, it is seriously the best caramel frosting recipe ever. It is totally tempting to lick the spoon just because when making it! And who am I kidding! I totally save the spoon to lick myself!
Do not over mix. Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your angel food cake batter your cupcakes will turn out flat. You want to mix everything just until mixed, over mixing will cause you to have rough and tough cupcakes. We all know that the best cupcake are light and fluffy.
Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.
Use quality cupcake liners. While you might not think it matters a cupcake liner but having a quality cupcake liner will make it so your cupcakes don’t stick to the wrapper and peel off nicely so you can see the perfect cupcake in it.
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.
If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
After frosting cupcakes you are ok to store them on the counter for a day or 2 but after that they should be stored in the fridge.
If you are storing them unfrosted you can store them in an airtight container or a plastic bag. If you are storing them with frosting on top I suggest using a cupcake storage container.
Chocolate Caramel Turtle Cupcakes Ingredients
- 24 chocolate cupcakes
- homemade caramel sauce
- caramel frosting
- 2 cups crushed Pecans
How to Make Chocolate Caramel Turtle Cupcakes
Make the chocolate cupcakes and allow them to cool. While cooling make the caramel sauce and caramel frosting.
Add the caramel buttercream frosting to a piping bag. Pipe the caramel frosting on top of each cupcake.
Drizzle with homemade caramel sauce and sprinkle with pecans.
Love Caramel? Check out these tasty recipes!
- Starbucks Caramel Macchiato Recipe
- Caramel turtle apple
- Salted Caramel Cupcakes
- Chocolate Salted Caramel Fudge
- Salted Caramel Pumpkin Latte
Chocolate Caramel Turtle Cupcakes
Ingredients
Chocolate Caramel Turtle Cupcakes Ingredients
Chocolate Cupcakes Ingredients
- 1.5 cup packed brown sugar
- 1 tablespoon vanilla extract
- 3/4 cup granulated white sugar
- 1.5 cups hot brewed coffee
- 3/4 cup unsweetened cocoa powder
- 2 1/4 cups all purpose flour
- 1.5 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons room temperature unsalted butter
- 3 large eggs
Caramel Buttercream Frosting Ingredients
Homemade Caramel Sauce Ingredients
- 1 1/2 cup white granulated sugar
- 1/4 cup water
- 1/2 cup butter
- 3/4 cup heavy cream
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
How to Make Chocolate Caramel Turtle Cupcakes
How to Make Chocolate Cupcakes
- Preheat the oven to 350˚ F.
- Put paper cupcake liners in your cupcake pans or you can use silicone, which ever ones you prefer.
- In a medium bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.
- In the bowl for your stand mixer, combine the flour, baking soda, baking powder and salt.
- Then add the butter and sugars.
- Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.
- Mix each addition just until incorporated, being careful not to over mix.
- Divide the batter between the prepared liners, filling each about two-thirds of the way full.
- Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pans briefly, then transfer to a wire rack to cool completely.
How to Make Caramel Buttercream
- In a stand mixer bowl add the butter. Place the mixer bowl on the mixer stand and turn up to medium speed. Mix the butter until it is smooth.
- Reduce the mixer speed to low and slowly pour in the confectioners sugar and mix until it is all incorporated.
- Add the caramel sauce and the vanilla extract and turn the mixer speed up to medium.
- Leave the mixer mixing for 5-10 minutes until the caramel frosting is light and fluffy.
How to Make homemade Caramel Sauce
- In a very clean sauce pan combine your sugar and water with a rubber spatula.
- Have your heavy cream and butter next to the stove already.
- Place a small cup of water with a pastry brush next to the stove so you will be able to wash down the inside of the pot.
- Place your pan with the water and sugar over medium-high heat. Making sure you wash the side of the pot if you see any crystals forming. Cook your sugar until it reaches a caramel color.
- Remove the pot from the stove and add in all of the butter at once making sure you whisk it well while you add it. The caramel will boil up but make sure you keep an eye on it. Add in the heavy cream being careful of the bubbling and whisk it all together.
- Whisk in the vanilla and salt until well combined.
How to Assemble Caramel Turtle Cupcakes
- Once your cupcakes are cooled, pipe the caramel frosting on top of each cupcake. Drizzle with homemade caramel sauce and sprinkle with pecans.
Approximately 10 Weight Watchers SmartPoints per serving on the Freestyle Program
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