Turtle Cupcakes

Hi Everyone!  Wow, November has really flown by.  Thanksgiving just passed and I definitely have some posts coming from that awesome day.  Today’s post is actually for Turtle cupcakes (or cake).  It was a first-years birthday in the lab and he can eat sugar like it is his job.  Example, we went out to dinner about a month ago and we both ordered water.  The first-year “flavored” his water with a packet of sugar.  While the rest of us begin our mornings with a cup…or three…of coffee, my first-year begins his day with a cup of coke.  So naturally when I asked him what he wanted for his birthday he asked for a fluffy chocolate cupcake with rich chocolate frosting.  Of course, then I suggested adding caramel because of his love for all things sweet.  The first thing that pops into my mind when you say chocolate and caramel is a turtle.

Making a turtle cupcake/cake/anything can be tricky because the combination can easily swing to the super sweet side.  At that point you can really only eat the tiniest sliver of dessert before the sugar rush hits.  I used dark chocolate ganache for the frosting and a homemade caramel sauce to bring down the level of sweetness.  If you are running low on time you can substitute the homemade caramel sauce for Mrs. Richardson’s butterscotch caramel sauce.  Let me tell you!  The final product was so amazing.  There was a delicious buttery-ness from the caramel that went perfectly with the silky chocolate yum-ness from the ganache; all on top of a fluffy moist sour cream chocolate cupcake.  The cupcakes are a definite must.

The sour cream cupcakes recipe was posted last year but for ease it can also be found below.

Ingredients

Sour Cream Cupcakes

2 cups flour
2 ½ cups sugar
¾ cup cocoa powder
2 tsp baking soda
1 tsp salt
1 cup vegetable oil
1 ½ cups water
2 Tbsp white vinegar
1 tsp vanilla extract
2 eggs

Caramel Sauce

1 ½ cups sugar
9 Tbsp butter, sliced in 1 Tbsp pieces
¾ cup heavy cream
¾-1 cup of chopped pecans

Ganache

2 cups heavy whipping cream
1 bag Semi-sweet or dark chocolate chips

Chocolate Ganache

I usually begin with the chocolate ganache and the caramel sauce because they have to cool before use.

1. In a double boiler (or on low), heat the heavy whipping cream until almost boiling.
2. Gently add the chocolate chips and continually stir until the chips have completely melted and the ganache has thickened.
3. Once the ganache has thickened, remove from heat and allow the ganache cool to room temperature.  Stir every once and awhile to prevent a skin from forming on the top.

Caramel Ganache

1. Prepare and measure out all of the ingredients before beginning, because once you start the process will go quick.  Either it will work out and be the best tasting caramel sauce or it will go south really fast.  I have to admit that this sauce has broken me before.  So be careful and keep an eye on the sugar.
2. In a good thick-bottomed 2 quart sauce pan (these are good for even heating), heat the sugar on a moderately high heat.  Stir vigorously with a whisk or a wooden spoon.  If the sugar begins to darken in one area of the pan more than the rest, try to continuously stir to keep as even heating as possible.
3. As soon as all of the sugar crystals have melted and the liquid is a darker amber color, immediately add the butter to the pan.  Whisk until the butter has melted.
4. Remove the pan from the heat and then count to three before adding in the cream.  Be careful!  The addition of the cream might make the mixture foam or splatter.  This mixture is really hot so be aware and don’t get burned!
5. Whisk until the caramel sauce is smooth.  Let the mixture cool until it reaches room temperature before use.

Chocolate Cupcakes

1. Preheat the oven to 350 degrees F.  Either spray the cupcake pans or line with cupcake liners.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large bowl.  But if you are me and your sifter is broken…you can use a whisk to aerate and break up the clumps in the dry ingredients.
3. Add the oil and sour cream and whisk to blend.  Gradually beat in the water before adding the vinegar and vanilla.
4. Whisk in the eggs and beat until the mixture is well blended.
5. Pour the batter in each line/cup until they are each about 3/4’s of the way full.
6. Bake for 15-20 minutes or until the cupcakes pass the toothpick test.  Let the cupcakes cool completely before assembling.  During this time mix in ¾ cup to 1 cup of chopped pecans into the caramel sauce.
7. Remove some of the cupcake until there is an indent in the top of the cupcake that is about 1/4 of an inch deep.
8. Fill the indent with about a Tbsp of the pecan caramel mixture.Top with some chocolate ganache.
9. To finish decorate by drizzling on some more caramel sauce and sprinkling on some more chopped pecans.

I know there are a lot of steps but these cupcakes are well worth the effort.  My suggestion is that you prepare the chocolate ganache and the caramel sauce one evening, takes maybe an hour and a half to finish.  Then bake and assemble the cupcakes the following day.  I didn’t plan the baking very well and got started way too late so the first night I only made 15 cupcakes but they were demolished within hours so the second night I made at least another half dozen.  Again these cupcakes were so good and if you are looking for an impressive dessert to bake up, this is the recipe to go with.  Happy baking.