Chocolate Turtle Cupcakes

September 13, 2011

turtle cupcakes

Now before you even think about making these, make sure you have a good 3hour window of free time in your schedule because they are not quick to make, but oh boy, are they ever worth the time!!! The cupcake by itself is AMAZING, the icing is just the best I have ever tasted and add baked sugary walnuts and caramel to that = HEAVEN!!! What I would suggest you to do if you are like me, a busy bee, is to make it in steps. First night make the walnuts and the icing and the next evening make the cupcakes and the caramel.

Anyways, I made these because my boyfriend’s sister is pregnant and she has had a craving for a cake made like the “Turtle” chocolates. So I googled turtle cupcakes and here is the recipe I found:

Recipe from Baker’s Royale: http://www.bakersroyale.com/cupcakes/chocolate-turtle-cupcakes/

I love love love this recipe. Again, I know this is not the easiest/quickest recipe but trust me, if you love sugar, you will LOVE this recipe.

 


  • Course: Dessert
  • Servings: 24
  • Prep. time: 60 min
  • Cook time: 60 min

Ingredients:

  • 2 Cup of all purpose flour
  • 1 Teaspoon of baking soda
  • 1 Cup of unsalted butter, softened
  • 1 Cup of packed brown sugar AND 1 cup of white sugar
  • 4 large eggs at room temperature
  • 6 Ounce of bittersweet chocolate (melted)
  • 1 Cup of buttermillk
  • 1 Teaspoon of vanilla extract
  • 5 Tablespoon of water
  • 3/4 Cup of white sugar
  • 2/3 Cup of whipping cream
  • 1/2 Cup + 2 tbsp of sugar, seperated
  • 2 Tablespoon of water
  • 1/2 Teaspoon of salt
  • 1/4 Cup of whipping cream
  • 1/4 Cup of whole milk
  • 4 egg yolks
  • 1 Cup of unsalted butter, room temperature
  • 1 Teaspoon of vanilla extract
  • 1 Tablespoon of dark rum
  • 1 Cup of chopped pecans
  • 6 Tablespoon of butter
  • 3/4 Cup of brown sugar, packed
  • 1 Teaspoon of vanilla extract

Cooking instructions:

  1. Preheat oven to 350 degrees. Line two 12 cup muffin pans.
  2. Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes. You can also microwave it 10 seconds at a time, stirring the chocolate between each 10 seconds.
  3. *The first 8 ingredients in the list are for the cupcakes* (the two sugars being one ingredients since they are on the same line)
  4. In a small bowl, sift together the flour and baking soda. Set aside.
  5. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.
  6. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat.
  7. Bake for 20–25 minutes.. Remove from the tins and cool completely on a wire rack before filling with caramel.
  8. *The 3 next ingredients are for the Caramel Sauce*
  9. Put the sugar and water in a saucepan.
  10. Increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute.
  11. After approximately 3 minutes you will see a light shade of amber.
  12. Another 30-90 seconds and the mixture will turn a dark shade of amber.
  13. Once the mixture is a dark amber, turn off the heat and add the cream. Whisk to combine, do not worry about the bubbles as they will subside upon cooling. Set aside.
  14. The next 9 ingredients are for the Caramel Buttercream Icing
  15. Add water and sugar into a saucepan over low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side.
  16. Increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute.
  17. After approximately 3 minutes you will see a light shade of amber.
  18. Another 30-90 seconds and the mixture will turn a dark shade of amber.
  19. Once the mixture is a dark amber, turn off the heat and add the cream and milk. Whisk to combine, do not worry about the bubbles as they will subside upon. Set aside and let cool .
  20. Whisk egg yolks, two remaining tablespoons of sugar, and salt. Slowly add hot caramel while whisking mixture.
  21. Pour combined mixture back into saucepan over medium low heat, stirring continuously until mixture coats the back of the spoon.
  22. Remove from heat. Pour the mixture through a fine-mesh strainer into the stand-mixer bowl. Beat the mixture with the wire whip at medium speed until it is light and cool. Make sure the mixture at this point is completely cool before adding the butter.
  23. Replace wire whip with the paddle attachment. Gradually add 2 tablespoons at a time, beat in the softened butter at medium speed. When all of the butter has been incorporated, beat the buttercream on high until mixture is light and fluffy (approximately 1 minute). Reduce the speed and beat in the vanilla and rum. Increase the speed once again and beat the buttercream for another minute, until it’s light and creamy.
  24. *The next 4 ingredients are for the Brown Sugar Pecans*
  25. Line bake sheet with parchemin paper.
  26. Melt butter in sauce pan over medium heat, add brown sugar, vanilla and salt. Stir for one minute and remove form heat.Continue stirring until brown sugar dissolves.
  27. Toss pecans in mixture and spread over baking sheet, making sure to break up any clumps that may have formed.
  28. Bake at 325 degrees F for 25 minutes, stirring half way through.
  29. Assembly: Cut hole in top of cupcake and fill with caramel sauce. Trim hole cut out into a flat disc and place on top of caramel. Using a close star tip pipe top of cupcake. Drizzle chocolate sauce and caramel sauce.Sprinkle brown sugar pecans on top.
  • Dmaspeling

    These look absolutely delish… will definately be making soon. Mary

  • http://iadorefood.com/ Alex – I Adore Food!

    Let me know how they turn out:)! They’re to die for

  • Laura @ GotChocolate

    Looks delicious!!!  Creative use of Chocolate too!  Good job!

  • http://iadorefood.com/ Alex – I Adore Food!

    Thanks Laura! They were a hit!!

  • bashbabyyy

    you left out 1 cup of granulated sugar. left the cupcake very bitter tasting.

  • http://iadorefood.com/ Alex – I Adore Food!

    Sorry! I just fixed it! Having to write so many ingredients, it was bound to happen…:S