Day 117 – Turtle Cupcakes

25 Nov

I’ve got 5 words for you.  Hot Fudge Caramel Vanilla Chocolate.  Oh sure.  That might not make a lot of sense now.  But, when I tell you that’s the goodness packed into these Turtle Cupcakes (recipe below from Lemon Sugar)…you’ll be glad you read it.  Kinda like today’s book:  Mastering the Art of French Cooking by Julia Child.

But first, enjoy today’s Musical Monday video!!

You can find out more about Shauna on her website and Facebook page.

Now, onto the ooey, gooey cupcakes!

Chocolate-Cupcake     Mini-Cupcake

The cakes are dense, crumbly and extremely squishy.  They have an almost-dark chocolate flavor – like an in between of dark and semisweet.

Note: I have a larger-than-normal-househould mixer and, with all the ingredients in the bowl, it was almost to the top. So, I had to kind of pulse the ingredients together before turning the mixer to medium speed. Otherwise, my kitchen, my dog and I would have been covered in butter, eggs and cocoa powder.

Hot-Fudge-Cupcake     Mini-Hot-Fudge

I am kind of surprised that there wasn’t a recipe for caramel. For me (and my hubby) the turtle dessert is all about the caramel. I used leftover vanilla bean caramel, which was amazing, but a canned caramel would have changed the entire dessert. So, if you’re making these, make sure you make a good caramel to go with them.  The hot fudge was good, but nothing out-of-the-ordinary amazing.  (I did look at the original website, which called to add rum, instead of vanilla.  That might change my opinion…)


The frosting is fluffy and extremely easy to pipe.  It tastes like a typical buttercream. Very sweet and creamy.

Turtle-Cupcake     Mini-Turtle-side

I like the frosting and the cupcake with all the toppings. The hot fudge didn’t actually add to the overall flavor for me. I know! That sounds crazy. It’s a tasty cupcake, but I’m not sure it needed the hot fudge center. I would definitely make them again without the center or with caramel in the center instead.

Turtle-Cupcake-top     Mini-Turtle-top

Note: This recipe also makes enough for 24 full-sized cupcakes. This is perfect if you’re baking for a party or a bake sale, but keep that in mind if you’re baking for yourself.  Cause you can’t cut batter recipes in half.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5 (I mean, that’s a tasty-looking cupcake!)
  • Ease of Making: 3 (the batter & frosting are extremely easy to make, which is nice. The hot fudge is not difficult, but not as easy as a ganache.)
  • TOTAL: 18.5


Turtle Cupcakes (recipe from Lemon Sugar)

Cupcake Ingredients:

3 and 1/3 cups all purpose flour

2/3 cups dark unsweetened cocoa powder

2/3 cups regular unsweetened cocoa powder

1 tablespoon baking soda

1 and 1/3 cups brown sugar

1 and 1/3 cups sugar

1 teaspoon salt

1 and 1/2 cups (3 sticks) unsalted butter at cool room temperature

3 cups buttermilk

2 teaspoons vanilla

5 eggs at room temperature

Hot Fudge Ingredients:

4 ounces semi-sweet chocolate

3 tablespoons butter, unsalted

2/3 cup water

1/3 cup sugar

6 tablespoons corn syrup

Pinch of salt

1 tablespoon vanilla extract

Vanilla Buttercream Ingredients:

1 and 1/2 cups (3 sticks) unsalted butter at cool room temperature

2-lb bag of powdered/icing/confectioners sugar

1/4 to 1/2 cup heavy cream

3 teaspoons vanilla extract

dash of salt

Garnish ingredients:

1 cup finely chopped pecans

1/2 cup caramel sauce

For directions visit Lemon Sugar.

*Tomorrow: Brown Butter Pumpkin Cupcakes*

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