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4.80 from 5 votes

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!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 393kcal
Author: Julie Clark

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, 1/2 cup salted butter, 1 1/4 cup 2% milk
  • Fill 24 cupcake liners 1/2 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, 1/2 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. 3/4 cup semi-sweet chocolate chips, 1/4 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.

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