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5 from 3 votes

Homemade Chocolate Turtle Cupcakes Recipe

Make show-stopping cupcakes that everyone will rave about. These chocolate turtle cupcakes are completely homemade - with a surprising secret ingredient.
Prep Time10 minutes
Cook Time25 minutes
Cooling Time10 minutes
Total Time35 minutes
Course: Desserts
Cuisine: American
Keyword: Cupcakes
Servings: 12 cupcakes
Calories: 759kcal
Author: Aprilgolightly

Ingredients

Cupcake Ingredients

  • 2 Cup flour
  • 1 ½ tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp salt
  • 1 ½ stick unsalted butter room temp
  • 2 Cup sugar
  • ¾ Cup cocoa powder
  • 2 tsp vanilla extract
  • 1 Cup Creamer Salted Caramel Mocha
  • ½ Cup oil
  • 4 eggs room temp

Frosting Ingredients:

  • 1 Cup unsalted butter soft
  • 4 Cups powder sugar
  • 4 TBSP heavy whipping cream
  • Caramel topping
  • Hot Fudge topping
  • Finely chopped pecans

Instructions

Cupcake Directions:

  • -Preheat oven to 350 degrees.  Line cupcake tins with paper liners.
  • -Combine the flour, baking powder, baking soda, cocoa and salt stirring together. Set aside.
  • -Cream together the butter and sugar until light and fluffy in a large bowl.
  • -Mix in the oil. Stir to blend in.
  • -Add the eggs one at a time, mixing after each addition, then add in the vanilla.
  • -Alternating add the flour mixture with the creamer; beating  well.
  • -Fill the lined cupcake tins 3/4 full.
  • -Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean.
  • -Allow to cool in cupcake tin for 10 minutes.
  • -Move to a wire rack to cool completely.

Frosting Directions:

  • -Cream the butter and powder sugar until it looks light and creamy.
  • -If it doesn't cream add several drops of the heavy whipping cream until it creams.
  • -Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
  • - Add more powder sugar 1/2 C at a time.... mix well.
  • -If ready scoop the frosting into a pastry bag with a large tip.
  • -Twist the open end of the pastry bag to push the frosting to the tip.
  • -Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
  • -Drizzle the chocolate sauce on the cupcake then drizzle the caramel sauce next.
  • -Sprinkle the finely chopped pecans.