Description
These turtle cupcakes are a moist chocolate cupcake filled with rich chocolate ganache, topped with creamy salted caramel buttercream and crushed pecans. They’re the perfect sweet and salty dessert for the holidays!
Ingredients
For the Cupcakes
- 1 ½ cups(285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup(118 ml) light sour cream
- 2 cups(280g) all-purpose flour
- ½ cup (55 g) cocoa powder
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (355 ml) brewed coffee
For the Ganache Filling
- 6 ounces dark chocolate, chopped
- ¾ cup (12 tablespoons) (177ml) heavy whipping cream
For the Frosting
- ¾ cup (172g) Danish Creamery Sea Salt Butter, cold
- ¾ cup (172g) Danish Creamery Unsalted butter, cold
- 5 ½ cups (716g) powdered sugar
- 2 teaspoons (10ml) vanilla extract
- 4 tablespoons (59ml) salted caramel sauce
- 1-2 tablespoons (15-30ml) heavy whipping cream
- Pecans for garnish
- Caramel sauce for garnish
Instructions
For the Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Next, mix in the sour cream until combined.
- In a separate bowl, sift together the dry ingredients. Then alternate adding half the dry ingredients, followed by half of the coffee, and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the Ganache
- Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds. Allow it to sit for about 1 minute before stirring, and then stir until it’s completely smooth.
- To fill the cupcakes with the ganache, remove the centers using a cupcake corer, a melon baller or a knife. Fill each one with about 2 teaspoons of ganache. Place a piece of the cupcake you removed back on top of the ganache.
For the Frosting
- Cut butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color and is easily spreadable.
- Add 2 cups of powdered sugar, beating until well combined.
- Next, add an additional 2 cups of powdered sugar, vanilla extract, and the caramel sauce and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 2-3 minutes.
- Add the remaining powdered sugar along with the heavy cream. Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 2-3 minutes. Use a large open star tip to frost these cupcakes.
- Garnish with a caramel drizzled, crushed, and whole pecans.
Notes
- Substitutions:
- Sour cream can be substituted with Greek or Plain yogurt but it adds moisture and texture to the cake, so don’t skip it.
- Brewed coffee helps bloom the cocoa, you won’t notice the coffee flavor, it simply enhances the chocolate flavor. If you have to, you can substitute it with milk.
- Storing: Once the cupcakes are fully assembled, they can be stored at room temperature, in an airtight container, for up to 3 days. They should be stored in a cool place, outside of sunlight. If you live in a hot and humid area, you can also store them in the fridge. They are best served at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 419
- Sugar: 44.3g
- Sodium: 147.2mg
- Fat: 21.8g
- Saturated Fat: 14.2g
- Carbohydrates: 55.7g
- Fiber: 1.4g
- Protein: 2.8g
- Cholesterol: 46mg