Tiny Turtle Cupcakes

By carvalhohm

Ingredients

• 1 (21-1/2 oz.) pkg. brownie mix
• 1/2 c. chopped pecans
• 1 916-oz.) container chocolate frosting
• 1/2 c. pecans, toasted and coarsely chopped
• 12 caramels, unwrapped
• 1-2 T. whipping cream

Details

Servings 5
Adapted from www2.gooseberrypatch.com

Preparation

Step 1

Prepare brownie batter according to package directions.

Stir in chopped pecans. Fill paper-lined mini muffin cups 2/3 full. Bake at 350 degrees for 18 minutes, or until a toothpick tests clean.

Cool cupcakes in tins on wire racks 5 minutes. Remove from tins; cool completely.

Frost cupcakes; top with toasted pecans. Spoon Caramel Sauce evenly over cupcakes. Store in refrigerator.

Makes 4-1/2 dozen.

Caramel Sauce:
12 caramels, unwrapped
1 to 2 T. whipping cream

Combine caramels and one tablespoon cream in a small saucepan; cook and stir over low heat until smooth. Add remaining cream as needed for desired consistency.