Salted Turtle Cupcakes Recipes

SALTED TURTLE CUPCAKES

Steps:

• Heat oven to 350°F. Place baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, 30 minutes.
• In 3-quart saucepan, melt caramels with whipping cream over low heat, stirring frequently, until melted. Cool 5 minutes. Spoon mixture into medium resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting. To fill cupcakes, insert tip of plastic bag halfway into cupcake center and squeeze until you see caramel start to surface.
• Frost cupcakes with frosting; drizzle with remaining caramel. Sprinkle with pecans and sea salt.

TURTLE COOKIE CUPS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 9-11 minutes or until edges are golden brown. With the back of measuring teaspoon, make an indentation in each cup. Immediately sprinkle with 3/4 cup chocolate chips and chopped pecans. Cool in pans 10 minutes. Remove to wire racks to cool., Meanwhile, in a small saucepan, melt caramel bits with cream; stir until smooth. Spoon into cups. Top each with a pecan half. In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over pecans.