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Chocolate Caramel Turtle Cupcakes

Caramel Turtle Cupcakes have creamy caramel, chocolate chips and pecans on the inside and are topped with chocolate buttercream. The best!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 24 servings
Calories: 362 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 Duncan Hines chocolate cake mix 16.25 ounces
  • 3 large eggs
  • 1/2 cup butter softened
  • 1 1/4 cup milk 2%
  • 1 bag Kraft Caramel Bits 11 ounces
  • 1/2 cup sweetened condensed milk
  • 3 tablespoons butter
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup Chopped Pecans
  • 1 recipe Chocolate Buttercream
  • Semi-sweet chocolate chips and extra chopped pecans if desired, for topping

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees.
  2. In the bowl of a stand mixer, add the dry cake mix, eggs, 1 stick of softened butter and milk.
  3. Beat this on low to medium speed for 2 minutes, scraping the sides of the bowl, as needed.
  4. Fill 24 cupcake liners 1/2 full with the cake batter.
  5. Bake at 350 degrees for 7 minutes.
  6. While the cupcakes are baking, melt the caramel bits, sweetened condensed milk and butter in a small saucepan over medium-low heat. Stir often until the caramel is soft and completely smooth.
  7. Remove the cupcakes from the oven and put a spoonful of melted caramel on top of each cupcake half. Then fill the cupcake liners to the top with the remaining cake batter. Sprinkle the chocolate chips and pecans on top of each cupcake.
  8. Bake for an additional 13-15 minutes, until the cupcakes are cooked through. You can use a toothpick to test them, but remember that there is gooey caramel in the middle that may come out on the toothpick. Just make sure there is no uncooked cake batter on the toothpick.
  9. While the cupcakes are cooling, make the Chocolate Buttercream .
  10. Once the cupcakes are cooled, use a cake decorating bag and Wilton tip 1M to make a swirl of frosting on top of your cupcake. Or, just use a knife to spread the frosting on top of the cupcakes.
  11. If you have any remaining caramel, drizzle the caramel overtop the frosting swirls. (If the caramel has hardened, melt it in the microwave for 5-10 seconds until it is drizzling consistency.)
  12. Immediately sprinkle a few chopped pecans on top of the caramel and place a chocolate chip on the top center.
  13. Store in an airtight container.

Notes

  • Make this recipe quicker by using store-bought chocolate frosting, or just leave the frosting off of the cupcakes!

Nutrition Information

Calories 362kcal (18%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 7g (35%) Cholesterol 41mg (14%) Sodium 301mg (13%) Potassium 228mg (7%) Fiber 1g (4%) Sugar 37g (74%) Vitamin A 240IU (5%) Vitamin C 0.2mg (0%) Calcium 89mg (9%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 362

% Daily Value*

Calories 362kcal 18%
Carbohydrates 48g 16%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 41mg 14%
Sodium 301mg 13%
Potassium 228mg 5%
Fiber 1g 4%
Sugar 37g 74%
Vitamin A 240IU 5%
Vitamin C 0.2mg 0%
Calcium 89mg 9%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.