These cupcakes were made from the idea of the Chocolate Turtle Cake. In fact, it even uses the same batter, because, let me tell you, that is some AMAZING cake batter. These cupcakes are a fun way to make a smaller version of the cake and I actually used the frosting recipe that came with the Betty Crocker recipe. I don't know that it's my favorite frosting, I think store bought frosting is overly sweet, but I'll include the recipe. If I were to make these again, I would probably make an actual caramel frosting recipe, which I will include.
Unsweetened baking cocoa
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
3 eggs
1 1/4 cups milk
1 cup canola oil
3 teaspoons vanilla
1 teaspoon instant coffee granules or crystals
1 cup semisweet chocolate chips (6 oz)
1 cup chopped pecans
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
1/2 cup canned dulce de leche (caramelized sweetened condensed milk)
1 jar (12 oz) caramel topping
1/4 cup pecan halves, toasted
Directions
Heat oven to 350°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray; sprinkle with cocoa. In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Fold in chocolate chips and chopped pecans. Use a large ice cream scoop to scoop even amounts of batter into cupcake liners in a cupcake pan. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; cool completely. In medium bowl, stir frosting and dulce de leche with whisk until well blended; set aside. Use a large decorator tip and a pastry bag and frost the top of the cooled cupcakes. Drizzle caramel topping over top of cake, allowing some to drip down side. Garnish with pecan halves.
No comments:
Post a Comment