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Turtle Cupcakes

Ever crave something chocolate? I do a lot. I had these caramels in my pantry for a while and it was either eat them one by one or turn them into something delicious. I opted for turtle cupcakes. The recipe below is my go to chocolate cupcake recipe, however if you are short on time, box devils food cake works well too.

Turtle CupcakesTurtle Cupcakes – 24 cupcakes 

2 1/4 C sugar, 2 C flour, 1 1/2 tsp. baking soda, 2 tsp. baking powder, dash of salt, 1 C unsweetened cocoa powder, 2 sticks butter(softened), 1 1/4 Kahlua (or brewed coffee), 3 eggs, 1 C sour cream,  1 TB vanilla, and 8 oz. cream cheese at room temp.

Caramel topping- 20 caramels, 10 TB half and half, handful of chocolate chips and a handful of chopped pecans.

 

 

 

Preheat oven to 350 degrees. Line muffin tin with liners. In a large bowl add 2 C sugar, flour, baking soda, baking powder, salt and cocoa powder.  Set aside. In another bowl, add softened butter, 2 eggs, sour cream and vanilla. Blend both bowls together and slowly add Kahlua or brewed coffee.  It will be very thick, so using a stand mixer, makes it much easier.

Scoop the batter into your muffin tins, but only fill 1/2 full. Combine cream cheese, 1/4 sugar and 1 egg. Add cream cheese mixture to top of chocolate muffin batter so they are 3/4 full. Bake for approx. 30 minutes until toothpick comes out clean.  Cool completely.

Unwrap caramels and add to a double boiler. Add half and half and melt stirring until caramels are melted and smooth. Dip cooled cupcakes into the caramel mixture. Sprinkle chocolate chips and pecans on top.

***Note: I left some cupcakes without the cream cheese topper to give people the option.

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