salted turtle cupcakes

Enjoy these salted turtle cupcakes made using Betty Crocker™ Super Moist™ cake mix - must dessert for all chocolate lovers.

Salted Turtle Cupcakes

box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix

buttermilk

vegetable oil

eggs

(14 oz) caramels, unwrapped

whipping cream

containers (1 lb each) dark chocolate creamy ready-to-spread frosting

pecans,

coarse sea salt

Heat oven to 350°F. Place baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, 30 minutes.

In 3-quart saucepan, melt caramels with whipping cream over low heat, stirring frequently, until melted. Cool 5 minutes. Spoon mixture into medium resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting. To fill cupcakes, insert tip of plastic bag halfway into cupcake center and squeeze until you see caramel start to surface.

Frost cupcakes with frosting; drizzle with remaining caramel. Sprinkle with pecans and sea salt.

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The most viewed salted turtle cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Salted Turtle Cupcakes

The most viewed salted turtle cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine