These chocolate turtle cupcakes feature chocolate cupcakes, silky caramel frosting, candied pecans, and a drizzle of gooey caramel. They taste just like classic turtle candy!
Inspired by classic chocolate turtles, these chocolate turtle cupcakes feature all of the same flavors and will satisfy any sweet tooth!
I decided to use my chocolate raspberry cake batter as the base for this cupcake recipe and they turned out perfect!
To give them their classic turtle candy flavor, they have a moist chocolate cupcake base, caramel buttercream frosting, extra caramel drizzle, and crunchy pecans.
These cupcakes are fancy yet easy to make and are perfect for Thanksgiving, Christmas, birthday parties, and everything in between!
For more chocolate cake recipes, try Chocolate Raspberry Cake, Coffee Chocolate Cake, Black Velvet Cake, and Mini Chocolate Oreo Cupcakes.
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why you'll love these turtle cupcakes
- Moist chocolate cupcake: These cupcakes are super moist and rich, with a fudgy chocolate cake texture.
- Special occasions: This is my go-to dessert for any special birthday, Christmas, and Thanksgiving party!
- Turtle candies: These caramel turtle cupcakes taste just the classic turtle candies.
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
chocolate cake ingredients. turtle topping ingredients.
- Caramel: You can use store-bought or homemade caramel for this recipe! I prefer making it from scratch because the taste is far superior, but a pinch store-bought works just fine. I have included a recipe in the recipe card for homemade caramel if you choose to take it on!
- Cocoa powder: Any dark or dutch processed cocoa powder is going to give you the richest chocolate flavor. I prefer the Ghiradelli brand! If you don't have any on hand, regular cocoa powder will work just fine.
- Coffee: Although you can't actually taste it, the coffee amps up the rich chocolate flavor! If you prefer to leave it out you can substitute it for hot water.
- Canola oil: You can also use vegetable oil or any other flavorless oil.
- Pecan halves: I like using pecan halves for this recipe as they are easier to candy and you don't really have to break them up before using them. If you only have whole pecans on hand, give them a rough chop before candying them!
recipe instructions
Here's how to make these homemade chocolate turtle cupcakes! You will need a large mixing bowl for the batter, a 12-cup cupcake pan, cupcake liners, and a hand mixer (or stand mixer) to make the buttercream. Before you start, line the cupcake pan with liners and preheat the oven to 350 F/180 C.
STEP ONE: Whisk the oil and sugar together. In a large mixing bowl, whisk together the granulated sugar and canola oil until well combined, about 1 minute.
STEP TWO: Whisk in the wet ingredients. Whisk in the egg until fully combined, then whisk in the milk.
STEP THREE: Whisk in the dry ingredients and coffee. Add the cocoa powder, all-purpose flour, baking soda, and salt to the mixing bowl and whisk to combine. Then pour in the hot coffee and whisk until just combined.
STEP FOUR: Fill the liners and bake! Fill each liner ¾ full. Then bake for 17-19 minutes or until the tops bounce back when touched. Let the pan cool on a wire cooling rack before removing and frosting.
STEP FIVE: Make the pecan crumble. In a medium pan, melt the brown sugar, water, salt, and vanilla extract over medium heat for 4-5 minutes, or until the sugar is bubbling. Add the pecans to the pan and cook 2-3 minutes longer, stirring constantly, until the pecans look caramelized. Then remove them from the heat and transfer them to a baking pan lined with a silicone baking mat or parchment paper to cool completely. Roughly chop before using!
STEP SIX: Make the buttercream. In a stand mixing bowl or mixing bowl with a hand mixer, beat the butter on medium speed until fluffy, about 2-3 minutes. Then mix in the powdered sugar on low. When all of it is combined, increase the speed to medium-high and beat until it looks light and fluffy. Finally, mix in the heavy cream and caramel until combined.
STEP SEVEN: Frost the cupcakes. Once the cupcakes are completely cool, fill a piping bag with a large round tip and the buttercream. Pipe a double swirl around the edges of the cupcake. Top the center of each cupcake with the candied pecans and then drizzle each one generously with extra caramel sauce.
expert baking tips
- Baking times may vary: All ovens are different, and your cupcakes may bake quicker or take longer than the indicated baking time.
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Use a cookie scoop for the batter. This batter is a little thinner than you may be used to so it can be messy to fill the liners. I recommend using a large cookie scoop to scoop the batter from the bowl and into each liner!
- Don't frost warm cupcakes. It's important to wait until the cupcakes are completely cool before frosting, otherwise, the buttercream will melt right off! If you need to cool them quickly, stick them in the freezer.
storage & freezing
- Room temperature: Once frosted, the cupcakes will keep at room temperature for 1-2 days. It's best to store them in a large airtight container or under a cupcake platter.
- Fridge: To keep the cupcakes fresher longer, store them in the fridge in an airtight container. Let them come to room temperature for 30-60 minutes before serving!
- Freezer: You can freeze the cupcakes both frosted and unfrosted. Keep them in an airtight container for up to two weeks.
faq's
Homemade is always going to have the best flavor! However, I know it can be intimidating and more time-consuming. I have included a recipe for homemade caramel in the notes in the recipe card if you want to make it from scratch but store-bought will work just fine.
I have not tested this recipe with gluten-free flour but I would love to hear how it turns out if you do!
Definitely. If you prefer another kind of nut, you could substitute walnuts or almonds as well!
Yes! You can make and assemble the cupcakes and store them in the fridge the day before.
Yes! You can make the batter and keep it in the fridge for up to 1 week. The cupcakes may need a minute or two longer to bake coming straight from the fridge.
more cake recipes to try
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Recipe 📖
Dark Chocolate Turtle Cupcakes
Equipment
Ingredients
Chocolate Cupcake Batter Ingredients
- 1 cup granulated sugar
- ¼ cup canola or vegetable oil
- 1 large egg room temperature
- ½ cup whole milk room temperature
- ¾ cup + 2 tbsp all-purpose flour
- ¼ cup + 1 tbsp unsweetened dark cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup + 1 tbsp hot coffee or hot water
Caramel Buttercream Ingredients
- 1 ½ cups unsalted butter room temperature
- 1 ½ cups powdered sugar
- pinch fine sea salt
- 1 teaspoon vanilla extract
- 3 tablespoon heavy cream
- 4 tablespoon caramel homemade or store-bought, plus more for decorating
Candied Pecan Crumble
- 3 tablespoon light brown sugar packed
- ¼ teaspoon fine sea salt
- ¼ teaspoon vanilla extract
- 2 teaspoon water
- 1 cup pecan halves
Instructions
Make the Batter
- Line a 12-cup cupcake pan with cupcake liners and preheat the oven to 350 F/180 C.
- In a large mixing bowl, whisk together the oil and sugar for 1 minute until combined.1 cup granulated sugar, ¼ cup canola or vegetable oil
- Whisk in the egg.1 large egg
- Whisk in the milk.½ cup whole milk
- Add the flour, cocoa powder, baking soda, and salt and whisk until just combined.¾ cup + 2 tablespoon all-purpose flour, ¼ cup + 1 tablespoon unsweetened dark cocoa powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- Finally, whisk in the hot coffee until just combined.¼ cup + 1 tablespoon hot coffee or hot water
- Evenly distribute the batter into the lined cupcake pan. Each liner should be about ¾ full.
- Bake for 17-19 minutes, or until the top of the cupcakes spring back when touched.
- Let the pan cool on a wire cooling rack completely before frosting.
Make the Buttercream
- In a stand mixing bowl, cream the butter on medium speed until light and fluffy.1 ½ cups unsalted butter
- Mix in the powdered sugar and salt on low speed until combined, then increase the speed to high and mix for 3-4 minutes or until the buttercream looks light and fluffy.1 ½ cups powdered sugar, pinch fine sea salt
- Mix in the heavy cream and vanilla.1 teaspoon vanilla extract, 3 tablespoon heavy cream
- Add the caramel. Mix again on high speed until fully combined.4 tablespoon caramel
Make the Crumble
- Add the brown sugar, salt, vanilla, and water to a pan. Cook over medium heat stirring often, until the sugar is melted and bubbling. Then stir in the pecans. Stir constantly for 2-3 minutes until the pecans are candied. Then transfer them to a lined pan to cool.3 tablespoon light brown sugar, ¼ teaspoon fine sea salt, ¼ teaspoon vanilla extract, 2 teaspoon water, 1 cup pecan halves
- Roughly chop before using.
Assembly
- Fill a piping bag with a round tip with the caramel buttercream. Pipe two swirls on the top of each cupcake. Press a generous handful of the pecans on top of the buttercream, then drizzle a generous amount of caramel on top.
- Enjoy!
Notes
- ½ cup granulated sugar
- 3 tablespoon unsalted butter, room temperature
- ¼ cup heavy cream, room temperature
- ¼ teaspoon salt
- Cook the sugar in a stainless steel pot or pan for about 5-7 minutes or until it starts to melt. Use a rubber spatula to stir the sugar so it melts evenly. It will clump together at first but eventually will melt.
- When the color turns amber (another 4-5 minutes), take the pan off the heat and whisk in the butter, heavy cream, and salt. The caramel will bubble vigorously! Be careful of the steam and keep whisking until it comes together and is smooth. Pour the caramel into a glass jar to cool completely before using.
- Baking times may vary: All ovens are different, and your cupcakes may bake quicker or take longer than the indicated baking time.
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Use a cookie scoop for the batter. This batter is a little thinner than you may be used to so it can be messy to fill the liners. I recommend using a large cookie scoop to scoop the batter from the bowl and into each liner.
- Don't frost warm cupcakes. It's important to wait until the cupcakes are completely cool before frosting, otherwise, the buttercream will melt right off! If you need to cool them quickly, stick them in the freezer.
- Room temperature: Once frosted, the cupcakes will keep at room temperature for 1-2 days. It's best to store them in a large airtight container or under a cupcake platter.
- Fridge: To keep the cupcakes fresher longer, store them in the fridge in an airtight container. Let them come to room temperature for 30-60 minutes before serving!
- Freezer: You can freeze the cupcakes both frosted and unfrosted. Keep them in an airtight container for up to two weeks.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Sharon says
These are excellent! I made them for my mom's birthday and she loves chocolate turtles and she really enjoyed them. I plan on making them again for Thanksgiving and maybe even Christmas! Thank you for another great recipe.