Turtle Cupcakes

For the caramel sauce (you’ll need a candy thermometer):
In a medium-sized saucepan, heat the sugar over medium high heat. The sugar will seem “crunchy” while it is beginning to melt, but will quickly become liquid. As soon as it reaches the temperature of 350 F, dump in all of the butter and stir until it is melted.

Remove pan from heat and slowly pour in the cream. Whisk until well combined and smooth, then stir in the salt. Set sauce aside to cool. You’ll need one cup for the frosting and the rest to drizzle on top.

For the cupcakes:
Whisk together the coffee and cocoa powder in a medium bowl. Let it cool completely. Preheat oven to 350 F.

In another bowl, sift together the flour, baking soda, baking powder, and salt.

In a large bowl, cream butter and sugar until well blended. Add eggs, one at a time. Add vanilla. Beat until fluffy.

Add portions of the flour and cocoa mixtures into the butter mixture, beginning and ending with the flour mixture (add it in fourths) and alternating with the cocoa mixture (in thirds). Stir until just blended after each addition. Do not over-beat.

Prepare two 24-count mini-sized muffin pans by either lining with mini-size cupcake liners or by spraying pans thoroughly with cooking spray. (Note: If you wish to make standard-sized cupcakes, prepare 20 muffins cups instead.) Spoon batter into pans, filling cups about 2/3 full.

Bake for about 10 minutes for mini cupcakes (20 minutes if using regular/standard-sized muffin pans) at 350 F. Remove pans from oven and set on a rack. Let them cool in pans for a few minutes before removing.

For the pecan topping:
Place pecans on a baking sheet in a single layer and toast in the oven at 350 F for four to five minutes. Remove pan from oven.

Chop pecans in a food processor (or however you want to chop them) then put them into a bowl and mix in the chocolate chips. Set aside.

For the frosting:
In a large bowl beat together the butter and cream cheese until fluffy. Then mix in the vanilla. Mix in 1 cup of the powdered sugar. Add the caramel sauce, then blend in remaining sugar until desired consistency is reached.

To assemble:
When cupcakes are cool, set them on a sheet of parchment paper and spread or pipe on the frosting. Group them closely together, and sprinkle on the pecan topping, then drizzle on some of the remaining caramel sauce. Keep cupcakes fairly cool for best results.