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Turtle Chocolate Cupcakes with Caramel Pecan Filling

Turtle Chocolate Cupcakes are moist chocolate cupcakes filled with caramel pecan sauce.
Print Recipe Pin Recipe
Prep Time 45 minutes
Course Dessert
Cuisine American

Ingredients
  

Caramel Pecan Filling + Salted Caramel Sauce

  • 2 tablespoons unsalted butter
  • 1 cup pecan halves
  • 2 cups granulated sugar
  • ¾ cup salted butter cubed
  • 1 cup heavy cream room temperature
  • 2 teaspoons pure vanilla extract optional
  • 2 teaspoons fine sea salt

Chocolate Cupcakes

  • 1 cup + 2 tablespoons all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ¾ teaspoon salt
  • 1⅛ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ cup unsalted butter room temperature
  • 1 cup + 2 tablespoons granulated sugar
  • 2 large eggs room temperature
  • 6 tablespoons sour cream room temperature
  • 2½ teaspoons pure vanilla extract
  • 2½ teaspoons instant coffee granules
  • 1 cup + 2 tablespoons buttermilk room temperature

Salted Caramel Cream Cheese Frosting

  • 1 cup unsalted butter room temperature
  • 12 oz cream cheese softened
  • 7½ cups powdered sugar sifted
  • 6 tablespoons salted caramel sauce
  • 1½ teaspoons pure vanilla extract

Ganache

  • ½ cup dark chocolate chips
  • ¼ cup heavy cream
  • Garnish
  • 2 cups chopped pecans
  • Pecan halves

Instructions
 

Toast the Pecans

  • Preheat oven to 350°F (177°C). Toss pecans with melted butter and bake 5–6 minutes until fragrant. Roughly chop and set aside.
  • Make the Caramel Sauce
  • Heat sugar in a heavy saucepan over medium heat, stirring constantly until melted into a deep amber caramel. Add butter and whisk until smooth. Slowly pour in heavy cream while whisking carefully. Boil 1 minute, remove from heat, and stir in vanilla and salt.
  • Divide in half. Mix chopped pecans into one half for the filling. Let cool completely.

Prepare the Chocolate Cupcakes

  • Preheat oven to 350°F (177°C) and line cupcake pans.
  • Whisk flour, cocoa, salt, baking soda, and baking powder. Cream butter and sugar until fluffy. Add eggs one at a time. Mix in sour cream, vanilla, and coffee granules. Alternate adding dry ingredients and buttermilk.
  • Fill liners ⅔ full and bake 18–20 minutes. Cool completely.

Make the Frosting

  • Beat butter and cream cheese until fluffy. Gradually add powdered sugar. Mix in caramel sauce and vanilla. Beat until smooth and creamy.

Prepare Ganache

  • Heat cream and chocolate chips together in 30-second intervals, stirring until smooth and glossy. Cool slightly.

Assemble the Turtle Chocolate Cupcakes

  • Core each cupcake and fill with caramel pecan filling. Replace tops. Pipe frosting around the edge, dip into chopped pecans, then pipe a swirl on top. Drizzle with caramel sauce and ganache. Garnish with pecan halves.

Notes

  • You may use light brown sugar for a deeper caramel flavor.