Turtle Cupcakes

One of my absolute favorite chocolate and caramel treats is a Turtle.  The ooey gooey caramel with the saltiness of the cashews smothered in a rich indulgent milk chocolate makes my mouth water just thinking about it. Mmmm put a box of those in front of me and I’m yours forever! Oh, and expect an empty box in about 5 minutes.

With Cupcake Wars and DC Cupcakes all the rage on the television I thought I’d come up with my own unique creation.  Now, I’m not sayin’ there hasn’t been a Turtle cupcake made somewhere out in this big universe before…there’s just never been one that’s been made this delicious.. I can say that cuz I’m biased.  Also, to make sure it was unique I didn’t look up any recipes.  Save for my usual chocolate cupcake from scratch, I completely came up with the Caramel Butter Cream Icing and ooey gooey caramel cashew surprise on the inside all on my own!

Chocolate Cupcake Ingredients:

Preheat oven to 350
2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa (Hershey’s :) )
1 cup canola oil
2 cups hot water
2 eggs
2 teaspoons vanilla
Mix the ingredients in the stand mixer on low for a minute or two. Don’t over mix. Typically you want the liner to be filled two-thirds of the way full. Bake at 350 on middle rack for 6 to 12 minutes.  Toothpick check. When toothpick comes out clean. They’re ready.
Take out of pan and let cool on racks or counter.
While cupcakes are cooling whip up your caramel butter cream frosting:
10 tablespoons soft salted butter
4 cups powered sugar
6-8 tablespoons of heavy whipping cream (start with 6 add more if needed)
12 oz. jar of Smucker’s Caramel ice cream topping
1 1/2 tsp. vanilla
Directions: Mix all ingredients in stand mixer with flat beater until smooth and creamy.  No worries a hand mixer will do if you don’t have a stand mixer.  Cover with plastic wrap and place in refrigerator to keep cool while coring cupcakes and making center filling.
Caramel Center Filling Ingredients:
One bag of Caramel squares (for 2 dozen cupcakes I used about 30 squares)
2 tablespoons of milk
1 can or jar of Planter’s Cashew pieces
Directions: Put 2 tablespoons of milk on low heat in small sauce pan. Unwrap and add caramel squares. Melt slowly over low heat. If you have a heat disc once caramel is melted leave on low heat so it doesn’t harden. If you don’t have one, just to make sure you stir often and make sure it doesn’t burn.
Core out cupcakes with a small parring knife going in at about a 30 degree angle.  This was a  simple trick I just discovered after buying a piece-o-crap cupcake corer that I purchased at Bed Bath and Beyond. Works much better and gives you a clean cut and is already a staple in every one’s kitchen.
Now, fill center with 3 to 4 cashew pieces and pour in 1 teaspoon of the ooey gooey caramel over cashews and replace cupcake core.
Time to frost. Remove frosting from fridge and pipe onto top of cupcake.  I found some great Wilton disposable piping bags at Bed Bath and Beyond. I used the large star tip. Fill bag about 1/3 full with a spatula. Work icing down with hands and twist tight. Begin at outer edge of cupcake going all the way around and when it almost meets where you began, start a new circle and end up in center. Add just a bit of pressure before completely raising up the tip, it gives it that nice star shape on the tippy top.
Store in airtight containers and place in refrigerator for up to 3 days. But honestly,  these won’t last You and your family won’t be able to resist.  Word to the wise, pour yourself a nice cold tall glass of milk. Enjoy!

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  1. avatar

    These look fantastic. Oooh that gooey caramel picture is making me so hungry!

    • avatar

      Thanks Maris! (cool name btw) You have quite an impressive website and portfilio I’ll be adding you to my blogroll. When I find a good site I want to visit again, I usually bookmark it in my head and after having visted 50 new blogs later I forget, so now I just add to my blogroll and it’s right at my finger tips.

      Thanks for stopping by. Look forward to reading more of your recipes 🙂

  2. avatar

    OMG, those look good. Seriously, you made my mouth water. They look absolutely fabulous and I’m sure they tasted the same!

    • avatar

      Gigi, there’s no doubt about it girl, you and I love our sweets! These aren’t hard to make and they are soooooo worth it.

      Blogger Expo is creeping up on us huh? 🙂

  3. avatar

    Those look absolutely delicious! I love your ingenuity! Using a jar of caramel ice-cream sauce in the frosting – genius!

    • avatar

      Jean, I initially was only going to put put in a few tablespoons but the flavor wasn’t strong enough, so I’m like screw it! Dump it ALL in! I used less whipping cream in place of the extra sauce. Glad I did too, cuz the next day after the flavors married…the caramel taste was SO there!

      Calories schmalories! Who’s counting!?

  4. avatar

    oh my these sure look deviiiiiiiiine!!! umm-ummm!!! Will have to check back again and try this one day!!! You got some really yummy treats!!! I’m a newbie baker and love searching new recipes!!!


    • avatar

      Yaneri, you’ll want to make these. Trust me! They were so delicious! Thanks for stopping by. It’s always nice to see a new face and blog visit. I’ve been cooking most of my life as my father was a self trained chef, but it’s just recently that I have gotten into baking and decorating sweets. I really enjoy learning how to decorate and be creative with the food.

      Heading over to check out your blog. Happy baking and decorating!

      • avatar

        Hey Sherri….your so cute! I’m taking the class at Joann’s Craft Store….I’m like 5 minutes away from my fave craft store. It’s such a fun class! You make new friends and decorate! Lot’s of fun!! Your going to love that #233 tip!! Mad skillz?….naaa, I just get really inspired by some of my fave blog websites! Like yours!! I have to check your creations when you get that number #233 tip! Let me know when you make something! Drop by my blog when you do!! Love to check it out!!! I’ll add you on my sidebar just to keep up with your yummilicious delights!!

        • avatar

          Yaneri, seems we have more in common than our passion for food and baking. We are both RN’s! I love your blog site. So cute and adorable. Don’t be so humble about your creations. I’ve peeked at them and they are awesome.

          I should look for a Wilton decorating class near me! Great idea. I really can’t wait to get that #233 tip…lol

  5. avatar

    These look unbelievably divine! I am book marking this recipe!

  6. avatar

    I love turtle candies too but i haven’t gotten around to using them in cakes or cupakes. Great idea… It must have tasted so gooooood… Eh?

  7. avatar

    Cakewhiz, Yes, it tasted devine! Next time I might just do a cake and pack it with more cashews and caramel. Thanks for stopping by.

  8. avatar
    An Affair from the Heart

    My goodness those look AMAZING!! I think I know what I will be making my Step-Dad for his birthday in September! Like you, he is a HUGE fan of Turtles!! 🙂 Thanks for sharing your creation!! You have every right to be biased!

  9. avatar

    These sound quite YUMMY!!!! Can’t wait to make them! :0

  10. avatar
    Deb Testerman

    I have been in a little bit of a baking rage since last year, much to my familys delight. The only problem is most of the time i cannot try more own creation. Oh well, the yums, oooos and aawws from my friends and family suffice.
    My niece saw this recipe and sent it to me with the request ” i want these for my birthday”.

    • avatar

      Wow, Deb! I’m truly flattered. I hope your niece likes them. Haha sometimes I can’t sleep at night and my mind will start racing with cupcake combos I can test. I know I’m not the only Foodie out there who does that! lol

      Thanks for dropping by. Thank your niece for me. 🙂


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