Decadent Turtle Chocolate Cupcakes filled with caramel pecan filling, topped with salted caramel cream cheese frosting and rich ganache.

Scale

2 tablespoon unsalted butter

1 cup pecan halves

2 cups granulated sugar

¾ cup salted butter

1 cup heavy cream

2 teaspoon vanilla extract

2 teaspoons sea salt

1 cup + 2 tablespoon flour

¾ cup cocoa powder

¾ teaspoon salt

1 ⅛ teaspoon baking soda

½ teaspoon baking powder

¾ cup unsalted butter

1 cup + 2 tablespoon sugar

2 large eggs

6 tablespoon sour cream

2 ½ teaspoon vanilla

2 ½ teaspoon instant coffee

1 cup + 2 tablespoon buttermilk

1 cup unsalted butter

12 oz cream cheese

7 ½ cups powdered sugar

6 tablespoon caramel sauce

½ cup dark chocolate chips

¼ cup heavy cream

2 cups chopped pecans

1. Toast pecans with melted butter at 350°F for 5-6 minutes.

2. Melt sugar into amber caramel, whisk in butter and cream, add salt and vanilla.

3. Mix half caramel with chopped pecans for filling.

4. Prepare cupcake batter by mixing dry and wet ingredients alternately.

5. Bake cupcakes at 350°F for 18-20 minutes.

6. Beat butter and cream cheese, add powdered sugar and caramel for frosting.

7. Heat cream and chocolate to create ganache.

8. Core cupcakes, fill with caramel pecan mixture.

9. Pipe frosting, add pecans, drizzle caramel and ganache.

Use room temperature ingredients.

Cool cupcakes completely before frosting.

Store refrigerated up to 4 days.