Turtle Cupakes {recipe}

In the USA we have this caramel pecan chocolate that is called a Turtle. It’s called a “turtle” because when DeMet’s Candy Company created the delicious chocolate treat one of the workers pointed out that it looked like a turtle!

I would have to agree it does sort of look like a turtle, but even if it doesn't look like a turtle or not it is irrelevant! Because the combination of chocolate, caramel, and pecans is amazing!

If you ever are in the Mid-West (where I am now!) and you are able to visit a Culvers they do a Turtle Sundae and it’s very good! It’s vanilla frozen custard topped with caramel sauce and chocolate sauce and topped with pecans!

I've based this cupcake on that. So, I have a chocolate cake, filled with caramel sauce, topped with vanilla buttercream, drizzled with caramel and chocolate sauce and pecans!

Seems like a lot, but it’s totally worth it! Trust me!

Turtle Cupcakes

100g plain flour

20g cocoa powder

140g golden caster sugar

1 ½ tsp baking powder

pinch of salt

40g unsalted butter, room temp

120ml whole milk

1 egg

¼ tsp vanilla extract

caramel

Heat the oven to 170C and line your cupcake pan with 10 cupcake cases. Beat the flour, cocoa, sugar, baking powder, salt, and butter until it’s a bit crumby! Combine the milk, egg, and vanilla together before gradually adding it to the crumby mixture. Once combined beat on high for a minute or two to make sure there aren’t any lumps and the mixture is smooth.

Using a trigger scoop fill each of the cupcake cases just about half way. Bake for 20-25 minutes. A skewer should come out clean. Leave to cool completely before using the Cupcake Corer to take out the middles and add about a teaspoon of the caramel to the middles. Put the sponge bit back in and top with the vanilla frosting!

vanilla frosting:

250g icing sugar, sifted

80g unsalted butter, room temperature

2 tbsp whole milk

½ tsp vanilla extract

100g pecans, chopped

chocolate sauce

caramel sauce

Beat the icing sugar and butter together until it's completely combined. Add the milk and vanilla extract and beat until smooth and at your desired constancy! Top each cupcake with the frosting before drizzling over the chocolate and caramel sauce and sprinkling the chopped pecans on top!

To help me make these cupcakes I used an OXO Good GripsTrigger Scoop to fill my cupcake liners, an OXO Good Grips Cupcake Corer to take out the middle of the cupcakes, and an OXO Good Grips Cupcake Icing Knife to ice my cupcakes!

If you would like a chance to win these items so you can make these cupcakes at home follow the instructions in the Rafflecopter below! Good Luck! I look forward to reading your comments!

a Rafflecopter giveaway *giveway closed 

notes: In association with OXO Good Grips, please see my contact/policy page above for further information! Recipe is adapted from the hummingbird bakery cookbook.