Dessert, Cupcakes - Turtle Brownie Cupcakes

By LynnK

Ingredients

• 2 cups granulated sugar
• 1/2 cup Salted Butter
• 1/2 cup Pure Canola Oil
• 1 tsp instant coffee granules
• 4 large eggs
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp each baking powder and salt
• 1 1/2 cups Milk Chocolate Chips (1 pkg/270 g) divided
• 30 soft caramel candies
• 1 tbsp milk
• 3/4 cup finely chopped, toasted pecans

Details

Servings 20
Cooking time 25mins
Adapted from keyingredient.com

Preparation

Step 1

1. Preheat oven to 350°F (180°C). Line muffin pans with 20 Baking Cups. Stir sugar, butter, oil and coffee in a large, heavy saucepan set over medium heat. Cook, stirring, until smooth and thick; remove from heat. Whisk in eggs, one at a time.

2. Stir flour with cocoa, baking powder and salt in a bowl; stir into egg mixture until smooth. Stir in 1 cup chocolate chips. Divide batter evenly among baking cups. Bake for 25 minutes or until a toothpick inserted into the centres comes out with just a few moist crumbs. Cool completely in pans.

3. Heat remaining chocolate chips in a microwave-safe bowl on MEDIUM for 40 to 50 seconds; stir until smooth. Heat caramels and milk in another microwave-safe bowl on HIGH, stirring every 30 seconds, for 1 to 2 minutes or until smooth.

4. Spread an equal amount of warm caramel onto each cupcake. Sprinkle with pecans and drizzle with melted chocolate. Let stand until garnishes are set. Makes 20 cupcakes.