Turtle Cupcakes | Divine Lifestyle
Food

Turtle Cupcakes

Turtle Cupcakes 2

TURTLE CUPCAKES

This recipe will make 24 regular cupcakes

CUPCAKE INGREDIENTS

  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup Hershey’s cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water

VANILLA BUTTERCREAM INGREDIENTS

  • 1 ½ cups (3 sticks) unsalted butter, softened
  • 2 pound bag of powdered sugar
  • ¼ cup plus 3T heavy cream (you can use whole milk but NOT skim or 1%)
  • 3 teaspoons pure vanilla extract
  • ⅛ teaspoon salt

GARNISH INGREDIENTS

  • Hershey’s Caramel Topping (not the sauce)
  • Hershey’s Hot Fudge Topping
  • Pecan Half

CUPCAKE DIRECTIONS

  1. Preheat oven to 350 degrees. Line cupcake pans with liners.  Set aside.

  2. In a large bowl, add all of the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda and salt) and stir until mixed.

  3. Add the milk, oil, eggs and vanilla extract. Using a mixer on medium speed, beat for 2 minutes.

  4. Mix in the cup of boiling water very slowly, stirring after each addition.

  5. Fill each cupcake liner ⅔ full.

  6. Bake 22-25 minutes (be sure to rotate your pans halfway through the baking process). Cupcakes are done when an inserted toothpick comes out clean.

  7. Remove from oven and cool pans directly on wire racks for 20 minutes.

  8. Remove cupcakes from pans and cool completely on the wire racks.

FROSTING DIRECTIONS

  1. In a medium bowl, beat the butter until smooth and creamy.

  2. Add the powdered sugar, 1/4 cup cream, salt and vanilla extract.  Beat on low speed until well incorporated.

  3. Increase mixer speed to medium and beat an additional 4-5 minutes. Frosting will be light and fluffy. If needed, add more cream to reach your desired consistency.

ASSEMBLY DIRECTIONS

  1. Generously frost each cupcake with a pastry bag and decorating tip (or with the ziploc bag method).

  2. Let set for 30 minutes.

  3. Drizzle hot fudge topping over frosting.

  4. Drizzle caramel topping over the hot fudge topping

  5. Place pecan half on top

  6. ENJOY!

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1 Comment Leave a Comment »

  1. judy gardner

    this sounds so good! i am sure it wouldnt be as good but i guess in a pinch you could use a dark chocolate cake mix if you were pressed for time. i love the icing – i always use buttercream on my cupcakes!

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