Introduction

Chocolate Turtle Cupcakes combine rich chocolate cake with a luscious caramel frosting and a touch of roasted pecans for crunch. These delightful treats offer the perfect balance of sweet, salty, and nutty flavors that will satisfy any dessert craving.

The image shows two chocolate cupcakes with white cream frosting on top, placed on a piece of paper over a round wooden board. One cupcake is partially unwrapped, revealing its rich, dark chocolate texture with crumbly detail, while the other cupcake remains fully wrapped and intact. The frosting on both cupcakes is smooth and piped in a swirl, topped with whole pecans and a drizzle of dark chocolate sauce, adding texture and color contrast. The background is a white marbled texture, enhancing the warm tones of the cupcakes and wooden board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup granulated sugar
2 tbsp water
3 tablespoons unsalted butter (room temperature)
1/3 cup heavy cream (room temperature)
1/4 teaspoon fine sea salt
1 1/2 cups unsalted butter (room temperature)
1 1/2 cups powdered sugar
4 tablespoons salted caramel
3 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 cup roasted pecans (chopped)
5 tbsp water
2 1/2 tbsp granulated sugar
2 tbsp unsweetened Dutch cocoa powder
1/4 tsp vanilla extract
Pinch fine sea salt
1 cup cake flour
3/4 cups granulated sugar
1/4 cup dark brown sugar (packed)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3 tablespoons cubed unsalted butter (room temperature)
1/2 cup sour cream (room temperature)
1 whole large egg (room temperature)
1/4 cup whole milk (room temperature)
2 tbsp vegetable or canola oil
1 teaspoon vanilla extract
1/2 cup hot coffee
1/4 cup + 1 tbsp unsweetened Dutch cocoa powder

Instructions

Step 1: To make the caramel, heat 2/3 cup granulated sugar and 2 tbsp water in a heavy pot over medium heat until it boils. Push gently (do not stir) the sugar as it colors for even cooking. When it turns amber, remove from heat and quickly add 3 tablespoons unsalted butter, then 1/3 cup heavy cream and 1/4 teaspoon fine sea salt. Stir until smooth and transfer to a heat-proof jar to cool completely.
Step 2: Prepare the chocolate ganache by whisking together 2 1/2 tbsp granulated sugar, 5 tbsp water, 2 tbsp unsweetened Dutch cocoa powder, 1/4 tsp vanilla extract, and a pinch of fine sea salt in a small pot. Bring to a boil over medium heat, then simmer for 2-3 minutes until thickened. Pour into a bowl, cover the surface with plastic wrap, and let cool.
Step 3: In a stand mixer bowl, combine 1 cup cake flour, 3/4 cup granulated sugar, 1/4 cup dark brown sugar, 1/2 teaspoon fine sea salt, 3/4 teaspoon baking powder, and 1/4 teaspoon baking soda. Mix in 3 tablespoons cubed unsalted butter on low speed for 3 minutes until mixture resembles coarse sand.
Step 4: In a separate bowl, whisk together 1/2 cup sour cream, 1 large egg, 1/4 cup whole milk, 2 tbsp vegetable or canola oil, and 1 teaspoon vanilla extract. In another bowl, whisk hot coffee and 1/4 cup + 1 tbsp unsweetened Dutch cocoa powder together until smooth.
Step 5: Add the egg mixture and coffee-cocoa mixture to the dry ingredients. Mix on low speed just until combined. Scrape sides and bottom of the bowl to ensure thorough mixing.
Step 6: Scoop the batter into a lined cupcake pan, filling each about 3/4 full. Using a cookie scoop works best to handle the thin batter neatly.
Step 7: Bake cupcakes at 350°F (175°C) for 15-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool cupcakes in the pan on a wire rack for 15 minutes, then transfer to the rack to cool completely before frosting.
Step 8: To make the caramel frosting, cream 1 1/2 cups unsalted butter with a stand mixer paddle attachment until light and fluffy. On low speed, gradually add 1 1/2 cups powdered sugar. Increase speed to medium and beat until fluffy. Mix in 4 tablespoons salted caramel, 3 tablespoons heavy cream, and 1/4 teaspoon fine sea salt until smooth.
Step 9: Fit a piping bag with a large round tip. Dip a skewer into the cooled caramel and drag it inside the bag from the tip upward 3-4 times to create caramel streaks. Fill the bag with the caramel buttercream.
Step 10: Pipe the buttercream onto each cupcake, creating swirls of caramel frosting. Spoon chocolate ganache over the top, then sprinkle with chopped roasted pecans. Add extra caramel drizzle if desired.

Tips & Variations

Use room temperature ingredients for a smoother batter and frosting.
Swap roasted pecans for walnuts or almonds for a different nutty flavor.
If you prefer less sweetness, reduce the powdered sugar in the frosting slightly.
To make the cupcakes extra moist, substitute half the coffee with brewed espresso.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor. Reheat refrigerated cupcakes briefly in the microwave (about 10 seconds) to soften the frosting if desired.

How to Serve

Five chocolate cupcakes sit close together on a white marbled surface covered with crumbs and small pieces of pecans. Each cupcake has two visible layers: the bottom is a dark brown chocolate cake, and the top is a thick swirl of creamy beige frosting with a smooth texture, drizzled with dark chocolate and caramel sauce. The frosting is topped with whole pecan halves, adding a rich, crunchy texture. The scene has warm, soft lighting creating a cozy and appetizing feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel and ganache ahead of time?

Yes, both caramel and ganache can be made 1-2 days ahead and stored in the refrigerator. Bring them to room temperature and stir gently before using.

What’s the best way to measure cake flour?

For accurate measurement, spoon cake flour lightly into your measuring cup and level it off with a knife rather than scooping directly from the bag. This prevents compacting and ensures the right amount.