Thursday, November 27, 2014

Salted Turtle Cupcakes

I made these last night for a dear co-workers Birthday today.  I didn't actually have one...but they sure seemed to be a hit going by the many lovely compliments I received and the empty cupcake container.

I am happy to share the recipe. 

Salted Caramel Turtle Cupcakes

For cupcakes:
1 Box Devils Food Cake Mix (24 cupcake)
1 package of instant chocolate pudding (I used Hershey's-available at Walmart)
1 cup sour cream (regular...none of that lite stuff)
1 cup vegetable oil
4 eggs, lightly beaten 
1/2 cup warm water
1 teaspoon vanilla (You know...the good kind from Mexico)
1 packet of Via Italian Roast Starbucks Instant Coffee
pinch of salt (I used sea salt and gave it two good turns on the grinder)

For the filing:
Caramel ice cream topping

To top off:
Two containers of French Vanilla Frosting (Duncan Hines)
Two packages of the new Salted Caramel Mini Turtles 
More Caramel sauce

Preheat oven to 350.  Line two muffin tins with 24 cupcake liners.  I usually get 3 or so extra cupcakes from this batter.
Mix the dry ingredients together...then add in the wet.  Blend using a hand mixer till batter is smooth (2min or so).  Fill cupcake liners 3/4 full.  Bake 18 - 22 minutes.  

Let cool completely.  I speed up the process by putting them in the fridge.  

Hull out a divot.  I found a cute little tool for the job at the dollar store but you could just use a knife and cut a wee circle...fill in with about a 1/2 teaspoon of caramel sauce and replace the divot.  Ice the cupcakes.  I use a large star tip on my icing bag.

Top with a yummy Salted Caramel Turtle and drizzle some additional caramel and your done.  :)