TURTLE CUPCAKES

By bjnelson55

Robin Johnson from Sweet Treats Cupcake Boutique serves up her turtle cupcakes and more!

The Twin Cities baker recently competed on the Food Network's "Cupcake Wars."

Ingredients

• CUPCAKES:
• 7 ounces granulated sugar
• 4/13 ounces all purpose flour
• 1 1/2 ounces cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup coffee
• 1 cup chopped pecans
• CARAMEL SAUCE:
• 3 cups granulated white sugar
• 2 cups water
• Lemon juice to prevent sugar crystallization
• 1 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 teaspoon fine salt
• GANACHE:
• 1 pound semi sweet chocolate chips
• 2 cups heavy cream

Preparation

Step 1

Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 liners. Add the sugar, flour, cocoa, sifted, baking soda, baking powder, and salt into an electric stand mixing bowl. Using the paddle attachment on low speed, slowly add the buttermilk, oil, eggs and vanilla. Scrape down the bowl using rubber spatula and mix another 10 seconds on low speed. Again on low speed, slowly add the hot coffee. Fill the cupcake liners 3/4 full with butter, using half of the chopped pecans sprinkle on top of cupcake and bake for 15 minutes. Let the cupcakes cool completely.

CARAMEL SAUCE:

In a medium sized pot mix together sugar, water, and lemon juice, roughly a 1/2 teaspoon. After mixed thoroughly wash the wall of the pot with a small amount of water to get rid of any sugar granules sticking to the sides. Put the pot on medium high heat and cook until it reaches a dark amber color. Turn the heat off and add the cream to the pot, and mix with a whisk. Then add the butter and salt mix until fully incorporated. Let caramel cool completely, and fill into a piping bag.

Yield: approximately 4 cups

GANACHE:

In a small pot on medium heat, heat up the heavy cream Just before it comes to a boil, pour the cream into a medium bowl that has the chocolate chips in it. Stir together with a whisk. Let cool until it thickens. Fill in pastry bag with a large star tip.

Yield: Approximately 4 cups

TO ASSEMBLE:

Take the other half of the chopped pecans and toast them in the oven, approximately five minutes at 350 degrees. Take the pastry bag with the caramel and cut 1/4 off the tip. Fill the cupcakes with the caramel sauce by inserting the pastry bag halfway in and fil it with a roughly a tablespoon of filling. Then pipe the ganache icing on top, sprinkle with the toasted pecans, and drizzle with more caramel sauce.