My "Turtle Cake" is one of my most popular. It is one of the first recipes I created when I set out to start a business and wanted to have some "specialty" flavors. The flavor combination (caramel, pecans and chocolate- for those who haven't heard of it) is one of my favorite. It has been since I was a kid and my parents sent me some turtle candies when they were on a vacation in Hawaii.
UPDATE 1/24/2013: If you think this cupcake looks delicious... click below to vote for my entry in the Cupcake Crown (voting starts 1/30/13!)
A few weeks ago, I was going to a get together at my cousin's house and she asked if I could bring a cake... well my time was booked solid, so I didn't have time to make a cake, but I offered to bring some cupcakes. Having recently listened to the latest CakeFu webinar with Wendy Paul, I was inspired to come up with a new and yummy cupcake recipe. I submitted this recipe for the contest they were advertising, but haven't heard anything about the winners yet.... the contest is closed, so I feel that it is safe to share this recipe with you now!
*Don't be scared if you're not a scratch baker, this recipe is adapted from a boxed mix so everyone can try!
Yields approximately 2 dozen cupcakes
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 1 Cup All Purpose Flour
- 1 Cup Sugar
- 2 TBSP Instant Coffee
- 1/2 Tsp Salt
- 2/3 Cup Water
- 8 oz Sour Cream
- 2 TBSP Vegetable Oil
- 3 Large Eggs
- 2 TBSP Vanilla Extract
- 2 Dozen Turtle Candies (DeMet's)
- Chocolate Buttercream (for frosting- recommended Swiss Meringue Butter Cream with Bittersweet Chocolate)
- Dulce DeLeche
- Chocolate dipped toasted pecans for garnish
- Preheat oven to 350
- Add instant coffee to water to dissolve
- In a mixing bowl sift together remaining dry ingredients mix on low for 1-2 minutes to mix the dry ingredients
- In a separate bowl (or big measuring cup), combine the wet ingredients (water/coffee, sour cream, vegetable oil, eggs and vanilla), give the mixture a whisk to combine (you'll probably still see some bits of sour cream, but that is OK, you want to mostly combine the ingredients and break up the eggs).
- With your mixer running on medium, add the wet ingredients to the dry. Beat on medium for 1-2 minutes until the mixture is combined and will lighten slightly in color. (batter will be on the thick side)
- Fill your muffin tins/liners approximately 1/3 full with batter. Put a Turtle Candy in each cupcake liner and fill with more batter on top to about 3/4 full.
- Bake approximately 16-18 minutes or until a tooth pick comes out clean when tested (it's OK for some gooey caramel to be on the toothpick, but should not have any raw batter)
- Allow cupcakes to cool completely
Swirl with your favorite Chocolate Buttercream, drizzle with dulce de leche and top with a chocolate dipped toasted pecan!
- If you don't like or can't find Turtle Candies you can substitute any chocolate covered soft caramel candy and either sprinkle in chopped toasted pecans or omit the nuts all together.
- This is a VERY sweet cupcakes, I recommend Swiss Meringue Buttercream (recipe here) because it has a lightly sweet flavor compared to American Buttercream, but by all means use your favorite recipe, however I would use Bittersweet chocolate to cut the sweetness some.
- You can usually find cans of Dulce De Leche in the international foods aisle of your grocery store (I believe Nestle makes some), but it is really easy to make your own (recipe here)