Description
These Turtle Cupcakes are a moist chocolate cupcake with a rich chocolate ganache filling, salted caramel buttercream, and crushed pecans. They’re the perfect sweet and salty dessert!
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