Shelly's Recipe

TURTLE CUPCAKES

Category: Cupcakes

2 cups flour
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
1 cup canola oil
1 cup milk
2 eggs
2 teaspoons vanilla extract
1 cup hot coffee

Preheat oven to 350 degrees.

In large bowl, whisk dry ingredients together.

In another bowl, whisk together oil, milk, eggs and vanilla. Blend wet ingredients into dry ingredients, then stir in the hot coffee. Batter will be thin.

Divide batter into 12 jumbo (3 inches across the top) cupcake cups that have been filled with paper liners. Bake in preheated oven 18 minutes or until a toothpick placed in centers of cupcakes comes out with a few crumbs on it. Let cool completely, then remove from cupcake pan and frost with Turtle Topping.

Variation: Divide batter between 2 greased 9-inch cake pans. Bake 25 minutes, until cake tests done.

Turtle topping
1 cup chocolate chips
1 cup heavy whipping cream
2 cups whole milk
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 cup toasted pecan pieces

In a double boiler, combine chocolate and cream. Cook over medium heat; whisking until chocolate pieces are fully melted. Remove from heat and set aside. Let cool to a pourable thickness.

In a large saucepan, combine milk, sugar and vanilla. Simmer over medium heat, stirring until sugar has dissolved. Add baking soda and stir to combine. Reduce heat to medium-low and simmer gently, uncovered, stirring occasionally. (It's OK if a little foam forms; do not mix it back in.) Cook until mixture is a dark caramel color and becomes a thick caramel sauce. (This will take about 1 hour.)

To top cupcakes: Spread a layer of caramel onto the cupcake, next drizzle chocolate mixture over the top, and then sprinkle with toasted pecans. Can also be used to top a 9-inch cake.