Small Batch Turtle Cupcakes
User Reviews
5
Small Batch Turtle Cupcakes
Description
The cupcake batter blends all-purpose flour, brown sugar, cocoa powder, and baking soda, mixed with buttermilk, vegetable oil, a whisked egg or substitute, and hot coffee. The coffee enhances chocolate depth without adding bitterness. After baking the thin batter at 350°F for around 16-17 minutes, the cupcakes have a tender crumb and moist texture.
The caramel frosting is prepared by melting sugar to caramelize it, then adding whipping cream before folding into standard buttercream or cream cheese frosting. This provides a rich, smooth topping that adds sweetness and a caramel flavor that complements the cocoa base. Garnishes of miniature chocolate chips and toasted pecans add texture and nutty, chocolate notes.
This recipe yields a small batch, ideal for a few servings, or as a controlled portion dessert. The cupcakes balance rich chocolate, creamy caramel, and crunchy toppings for a layered dessert experience.
The leftover caramel sauce can be refrigerated and reheated for use on ice cream or fruits, extending its utility beyond the cupcakes.
Ingredients
For The Cake:
- ½ cup all-purpose flour
- ½ cup brown sugar not tightly packed -- just loosely scooped into the ½ cup measure.
- 2 tablespoons cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon egg substitute or (one tablespoon of a whisked egg
- 4½ teaspoons vegetable oil
- ¼ cup buttermilk (if you don't have buttermilk use ¼ cup milk + 1 teaspoon cider vinegar and let sit for 5 minutes)
- ¼ cup coffee hot
For Caramel Frosting:
- ½ cup sugar
- ¼ cup whipping cream (do not substitute half and half or milk)
- 1 cup standard buttercream or cream cheese frosting
For Garnish:
- 1 tablespoon miniature chocolate chips
- 1 tablespoon pecans toasted and chopped
- 6 teaspoons caramel sauce recipe above
Instructions
For The Cupcakes:
- Preheat the oven to 350°. Line a muffin tin with paper liners and spray with vegetable spray. Set aside.
- In a small bowl combine the flour, brown sugar, cocoa, salt and baking soda and whisk until well combined.
- In a small bowl whisk together the egg, vegetable oil and buttermilk and add it to the dry ingredients. Stir together until just combined and then whisk in the hot coffee. Batter will be thin.
- Divide the batter among the muffin cups and bake for 16-17 minutes or until the center of the cupcakes springs back when lightly pressed. Remove from oven and let cool to room temperature.
For the Caramel Frosting:
- While the cupcakes bake, in a small saucepan add the sugar and shake the pan around until the sugar is in an even layer at the bottom of the pan.
- Place the pan over medium high heat and let the sugar start to melt without stirring, about 2-3 minutes. When sugar begins to melt, gently stir any granules that haven't melted into the the melted part.
- Sugar will go from a clear to golden color over the course of a few minutes, but goes from golden to dark very quickly. Take it just to the edge of burnt without going over -- should be a dark amber color.
- When the caramel reaches a dark amber color and no sugar granules are left, pour in the cream and remove from heat. The caramel will splutter and hiss -- that's normal.
- Let it bubble without stirring until it starts calming down, then whisk it to combine. Set aside and let the caramel sauce cool. (Do not add hot caramel to the frosting).
- When the caramel sauce has cooled, stir 2-3 tablespoons of caramel into the frosting until well combined. Frost the cupcakes with the frosting, or fit a pastry bag with your favorite icing tip and pipe the frosting onto the cupcakes.
- Sprinkle the cupcakes with chopped pecans, mini chocolate chips and a drizzle of remaining caramel.
Notes
- Reserve leftover caramel sauce in a glass container in the fridge; it can be reheated for other desserts.
- Use whipping cream for the caramel sauce, avoiding half and half or milk to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 24099 kcal
% Daily Value*
| Calories | 240.99kcal | 12% |
| Carbohydrates | 46.25g | 15% |
| Protein | 2.58g | 5% |
| Fat | 6.08g | 9% |
| Saturated Fat | 3.09g | 15% |
| Polyunsaturated Fat | 0.59g | 3% |
| Monounsaturated Fat | 1.75g | 9% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 12.68mg | 4% |
| Sodium | 305.12mg | 13% |
| Potassium | 95.81mg | 2% |
| Fiber | 1.13g | 5% |
| Sugar | 36.88g | 74% |
| Vitamin A | 190.55IU | 4% |
| Vitamin C | 0.09mg | 0% |
| Calcium | 41.45mg | 4% |
| Iron | 0.98mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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