Julie Clark
Updated:
Chocolate Turtle Cupcakes with Gooey Caramel Centers (No Sinking!)
May contain affiliate links. Terms of Use Policy.
Chocolate turtle cupcakes should be rich, gooey, and loaded with caramel, but too often the caramel disappears into the bottom of the cupcake or the cake turns out dry.
These chocolate caramel turtle cupcakes fix both problems.
They start with a simple cake mix base that’s upgraded with butter and milk for a softer, bakery-style texture. Then comes the key step: baking the cupcakes halfway before adding the caramel so it stays right in the center where it belongs.
The result is fudgy, moist chocolate cupcakes filled with gooey caramel sauce, melty chocolate chips, and crunchy pecans in every bite.
If you want a cupcake that looks impressive but is still easy enough for a weekend bake or party tray, this is one you can count on. They are as easy as our slow cooker turtles and pumpkin turtle cookies.
What makes these turtle cupcakes work
These turtle cupcakes stand out because the caramel stays in the center instead of sinking to the bottom.
Here’s why:
- The cupcakes are partially baked first, creating structure before adding the filling
- Butter and milk replace oil and water for a richer, softer texture
- The caramel is melted with sweetened condensed milk so it stays smooth and creamy
That combination gives you a cupcake that’s soft, rich, and filled with gooey caramel in every bite.
You’ll also love our turtle cookies, peanut butter chocolate cake, caramel apple cheesecake dip, cranberry pecan bread, chocolate chip cupcakes and chocolate buttercream.
If you love cake mix upgrades, try cake mix cookies, cake mix cinnamon rolls or cake mix pancakes.
How to keep caramel from sinking in cupcakes
The trick is to bake the cupcakes halfway before adding the caramel.
Fill the liners halfway and bake for about 7 minutes first. This sets the base of the cupcake so when you add the caramel, it sits in the middle instead of falling to the bottom.
Then top with the remaining batter and finish baking.
This one step makes the difference between a cupcake with a hidden filling and one where every bite has caramel.
How to Make Turtle Cupcakes
- Upgrade the cake mix. Start with a chocolate cake mix, but swap the water and oil for butter and milk. Use 3 eggs, ½ cup softened butter, and 1 ¼ cups milk. This gives the cupcakes a richer, bakery-style flavor instead of a basic cake mix taste.
- Partially bake the cupcakes. Fill liners about halfway and bake at 350°F for 7 minutes. This step is key. It creates structure so the caramel stays in the center instead of sinking to the bottom.
- Make the caramel filling. While the cupcakes bake, melt the caramel bits, butter, and sweetened condensed milk over medium-low heat. Stir until smooth and creamy so it spreads easily.
- Fill and finish baking. Spoon caramel over each partially baked cupcake, then top with remaining batter. Sprinkle with chocolate chips and pecans. Bake another 13–15 minutes until the cake is set.
Tip: Check doneness near the edge of the cupcake since the center of the cupcakes will be gooey from the caramel.
How to Frost and Finish Turtle Cupcakes
- Let the cupcakes cool completely. Don’t rush this. If they’re even slightly warm, the frosting will melt and slide right off.
- Make the chocolate buttercream. Prepare your buttercream while the cupcakes cool so it’s ready to go. If it feels too soft, let it sit a few minutes to firm up slightly. Store-bought frosting is great for easy recipes like this, too!
- Frost the cupcakes. Pipe a swirl using a large star tip (like a 1M) or simply spread with a knife. Either works, so don’t overthink it.
- Add the caramel drizzle. Warm the leftover caramel just enough so it’s pourable, then drizzle over the frosting. You want it soft, not hot.
- Finish with toppings. Sprinkle chopped pecans and a few chocolate chips on top. This gives that classic “turtle” look and a little crunch. Kids will love to help with this!
Frequently Asked Questions
Can I use a different cake mix?
Yes. Any chocolate cake mix works for turtle cupcakes, but using butter and milk instead of oil and water makes a big difference in flavor and texture.
How do I know when the cupcakes are done?
Insert a toothpick near the edge of the cupcake, not the center. The center will have caramel, but the cake around it should come out clean.
Can I make these ahead of time?
Yes. Bake the cupcakes a day ahead and store covered. Frost just before serving for the best texture.
Do these need to be refrigerated?
The turtle cupcakes can be stored at room temperature for 3 days. If storing longer, refrigerate or freeze and bring to room temperature before serving.
Chocolate Caramel Turtle Cupcakes
Caramel Turtle Cupcakes have creamy caramel, chocolate chips and pecans on the inside and are topped with chocolate buttercream. The best!
Servings 24 servings
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Ingredients
- 1 Duncan Hines chocolate cake mix 16.25 ounces
- 3 large eggs
- 1/2 cup salted butter softened
- 1 1/4 cup 2% milk
- 1 bag Kraft Caramel Bits 11 ounces
- 1/2 cup sweetened condensed milk
- 3 tablespoons salted butter
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup chopped pecans
- 4 cups Chocolate Buttercream (For tall swirled tops. If you want less frosting per cupcake, make half a recipe.)
- Semi-sweet chocolate chips and extra chopped pecans if desired, for topping
Instructions
- Preheat the oven to 350ºF. Line 2 muffin pans with paper liners.
- In the bowl of a stand mixer, add the dry cake mix, eggs, 1 stick of softened butter and milk. Beat this on low to medium speed for 2 minutes, scraping the sides of the bowl, as needed. 1 Duncan Hines chocolate cake mix, 3 large eggs, ½ cup salted butter, 1 ¼ cup 2% milk
- Fill 24 cupcake liners ½ full with the cake batter. Bake for 7 minutes.
- While the cupcakes are baking, melt the caramel bits, sweetened condensed milk and butter in a small saucepan over medium-low heat. Stir often until the caramel is soft and completely smooth. 1 bag Kraft Caramel Bits, ½ cup sweetened condensed milk, 3 tablespoons salted butter
- Remove the cupcakes from the oven and put a spoonful of melted caramel on top of each cupcake half. Then fill the cupcake liners to the top with the remaining cake batter. Sprinkle the chocolate chips and pecans on top of each cupcake. ¾ cup semi-sweet chocolate chips, ¼ cup chopped pecans
- Bake for an additional 13-15 minutes, until the cupcakes are cooked through. You can use a toothpick to test them, but remember that there is gooey caramel in the middle that may come out on the toothpick. Just make sure there is no uncooked cake batter on the toothpick.
- Once the cupcakes are cooled, use a cake decorating bag and Wilton tip 1M to make a swirl of frosting on top of your cupcake. Or, just use a knife to spread the frosting on top of the cupcakes.
- If you have any remaining caramel, drizzle the caramel overtop the frosting swirls. (If the caramel has hardened, melt it in the microwave for 5-10 seconds until it is drizzling consistency.)
- Immediately sprinkle a few chopped pecans on top of the caramel and place a chocolate chip on the top center.
Video
Notes
Baking Tip:
Because these cupcakes have a caramel center, test doneness by inserting a toothpick along the edge of the cupcake. If the cake portion is set and no wet batter remains, they are done. Make this recipe quicker by using store-bought chocolate frosting, or just leave the frosting off of the cupcakes! Store in an airtight container at room temperature for up to 3 days. Store in the freezer for up to 6 weeks.
Because these cupcakes have a caramel center, test doneness by inserting a toothpick along the edge of the cupcake. If the cake portion is set and no wet batter remains, they are done. Make this recipe quicker by using store-bought chocolate frosting, or just leave the frosting off of the cupcakes! Store in an airtight container at room temperature for up to 3 days. Store in the freezer for up to 6 weeks.
Nutrition
Calories: 393kcal | Carbohydrates: 57g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 309mg | Potassium: 198mg | Fiber: 1g | Sugar: 44g | Vitamin A: 234IU | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 1mg
Hi! I love your blog! You guys do a great job! I saw these and thought these would be perfect for my niece for her Birthday party next week did you use Dark cocoa powder in frosting? It looks darker than frosting recipe picture and also does the carmel harden hard on cake after its aplied on cake say within 24 hours? Thank you!!! Tina
I was just curious, could I make the chocolate cake from scratch and then follow your recipe