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Decadent. Sweet. Chocolaty. All of that is in this incredible Chocolate Pecan Turtle Cupcake Recipe that will have you slated to bring this to EVERY friendly get together that you are ever invited to in the future. It also helps with portion control as one is perfect, if with a tall glass of milk or complimenting a cup of coffee.
2 C flour
1 ½ tsp baking soda
¾ tsp baking powder
¾ tsp salt
1 ½ stick unsalted butter, room temp
2 C sugar
¾ C Ghirardelli cocoa powder
2 tsp vanilla
1 C Salted Caramel Mocha Creamer
½ C oil
4 eggs, room temp
1 C soft unsalted butter
3 + C powder sugar
1 cup of cocoa
4 TBSP heavy whipping cream
Hot Fudge topping
Chocolate Pecan turtle candy
Preheat oven to 350 degrees. Line cupcake tins with paper liners. Combine the flour, baking powder, baking soda, cocoa and salt stirring together. Set aside.
Cream together the butter and sugar until light and fluffy in a large bowl. Mix in the oil. Stir to blend in. Add the eggs one at a time, mixing after each addition, then add in the vanilla. Alternating add the flour mixture with the creamer; beating well.
Fill the lined cupcake tins 3/4 full and then bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool in cupcake tin for 10 minutes and then move to a wire rack to cool completely.
Cream the butter, cocoa and powder sugar until it looks light and creamy.
Add more powder sugar if the frosting is not thick: add 1/4 cup at a time
Once frosting is made then to decorate you need to scoop the frosting into a pastry bag with a large tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Drizzle the chocolate and caramel sauce on the cupcake
Garnish with 1/2 of a Chocolate pecan turtle candy and then rip into it like a monkey on a cupcake!