Salted Turtle Cupcakes

Health score
1%
Salted Turtle Cupcakes
100 min.
24
446kcal

Suggestions


Indulge your sweet tooth with these decadent Salted Turtle Cupcakes, a delightful dessert that combines rich chocolate, creamy caramel, and a sprinkle of sea salt for the perfect balance of flavors. Perfect for any occasion, these cupcakes are sure to impress your family and friends with their irresistible taste and beautiful presentation.

Imagine biting into a moist chocolate cupcake, only to discover a luscious caramel center that oozes with every bite. Topped with a generous swirl of dark chocolate frosting and a drizzle of caramel, these treats are not just a feast for the taste buds but also a visual delight. The toasted pecans add a delightful crunch, while the coarse sea salt elevates the sweetness, creating a harmonious blend that will leave you craving more.

Whether you're celebrating a birthday, hosting a gathering, or simply treating yourself, these Salted Turtle Cupcakes are the ultimate dessert to satisfy your cravings. With a preparation time of just 100 minutes, you can whip up a batch of 24 cupcakes that are perfect for sharing—or keeping all to yourself! So gather your ingredients and get ready to create a dessert that will have everyone asking for seconds.

Ingredients

  • box duncan hines devil's food cake (1 lb 2.25 oz)
  • cup buttermilk 
  • 14 oz individually wrapped caramels 
  • lb chocolate frosting dark
  • tablespoon sea salt 
  •  eggs 
  • cup pecans toasted chopped
  • 0.3 cup vegetable oil 
  • 0.3 cup whipping cream 

Equipment

  • bowl
  • sauce pan
  • oven
  • hand mixer
  • toothpicks
  • ziploc bags
  • muffin liners

Directions

  1. Heat oven to 350F.
  2. Place baking cup in each of 24 regular-size muffin cups.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Frost cupcakes with frosting; drizzle with remaining caramel.
  8. Sprinkle with pecans and sea salt.

Nutrition Facts

Calories446kcal
Protein3.38%
Fat42.72%
Carbs53.9%

Properties

Glycemic Index
4.42
Glycemic Load
8.45
Inflammation Score
-2
Nutrition Score
6.3213043381339%

Flavonoids

Cyanidin
0.49mg
Delphinidin
0.33mg
Catechin
0.33mg
Epigallocatechin
0.26mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.1mg

Nutrients percent of daily need

Calories:445.95kcal
22.3%
Fat:22.17g
34.11%
Saturated Fat:5.81g
36.3%
Carbohydrates:62.94g
20.98%
Net Carbohydrates:61.56g
22.38%
Sugar:51.2g
56.89%
Cholesterol:25.52mg
8.51%
Sodium:602.44mg
26.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:3.11mg
1.04%
Protein:3.95g
7.89%
Manganese:0.39mg
19.26%
Phosphorus:145.65mg
14.57%
Copper:0.25mg
12.49%
Vitamin E:1.56mg
10.39%
Iron:1.86mg
10.32%
Vitamin B2:0.13mg
7.86%
Magnesium:30.51mg
7.63%
Selenium:5.29µg
7.56%
Calcium:73.93mg
7.39%
Potassium:248.05mg
7.09%
Vitamin K:6.83µg
6.51%
Vitamin B1:0.09mg
6.16%
Fiber:1.38g
5.51%
Zinc:0.7mg
4.68%
Folate:16.57µg
4.14%
Vitamin B5:0.31mg
3.11%
Vitamin B12:0.15µg
2.48%
Vitamin B3:0.45mg
2.24%
Vitamin B6:0.04mg
2.12%
Vitamin D:0.28µg
1.86%
Vitamin A:93.24IU
1.86%