Rich, dark chocolate cupcake filled with gooey caramel-pecan filling topped with salted caramel buttercream, drizzled with chocolate and sprinkled with toasted pecans - What could possibly be better than that? Seriously? I can think of no other cupcake that I would rather have on a plate in front of me right now. This cupcake was one of the 12 cupcakes of Christmas and unfortunately, I do not have any left over. I'm not really sure how I am going to get through this blog post without one, but here goes... Turtle Cupcakes 2 cups flour 1 teaspoon baking soda 6 ounces unsweetened chocolate 1 cup butter 1 cup sugar 1 cup brown sugar 4 eggs 1 cup buttermilk 1 teaspoon vanilla Caramel Filling 3 sticks butter 3/4 teaspoon salt 3 cups brown sugar 3/4 cup milk 3 teaspoons vanilla 3/4 cup pecans, chopped Caramel Frosting 4 1/2 - 6 cups powdered sugar 1/4 cup pecans, chopped 1/4 cup milk chocolate chips Sift together flour and baking soda. Cream butter and sugars in mixer for 3 minutes.
Divide batter among muffin cups and bake 20-25 minutes at 350. Caramel Sauce Melt butter in saucepan. Stir in salt and brown sugar. Heat to boiling. Reduce heat to low and cook 2 minutes. Stir in milk and return to boiling. Remove from heat and stir in vanilla. Cool 30-40 minutes. Spread 1 cup pecans on a baking sheet and bake 5-7 minutes. Cut the center out of cooled cupcakes. Combine 3/4 cup pecans and 1/2 cup caramel sauce. Drop a spoonful into the center of each cupcake. Reserve 3 Tablespoons of caramel sauce for drizzling over cupcakes. Melt chocolate chips in microwave safe bowl. Transfer frosting to a pastry bag. Pipe icing on cupcake. Drizzle with caramel sauce and melted chocolate and garnish with toasted pecans. Now I'm officially craving chocolate and pecans and caramel buttercream. I may just have to make another batch of these soon. Ciao!
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