Turtle Cupcakes

2 cups sugar
2 cups all-purpose flour
1 cup unsweetened cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
2 eggs
1 cup milk
½ cup canola oil
1 tablespoon vanilla extract
1 cup boiling water
1 tablespoon instant coffee granules

1 recipe caramel frosting (recipe to follow)

Toppings

Pecans, chopped

Chocolate, melted

Caramel, melted

Preheat oven to 350°F. Prepare muffin pans with liners. Set aside.

Place 1 cup of water with coffee granules in microwave and bring to boiling. (1 minute at a time).

In a large bowl whisk together; sugar, flour, cocoa, baking powder, baking soda and salt, until well combined. Add eggs, milk, oil and vanilla; whisk again until well mixed. Stir in boiling coffee (batter will be thin). Whisk well until you have a smooth batter. Pour batter muffin pans.

Bake 22-25 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with caramel frosting. Drizzle melted caramel and chocolate over top. Garnish with a pecan.

Caramel Frosting

½ cup unsalted butter

1 cup packed brown sugar

¼ teaspoon salt

4 ounces milk

3 cups powdered sugar

Melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil, cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping.

Recipe printed from http://TheSlowRoastedItalian.com/