Heavenly Turtle Inspired Cupcakes

Chocolate Cupcakes

VIA Hershey's site
Yield: 30 cupcakes

 

Ingredients

• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup white milk
• 1/2 cups vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

1. Preheat oven to 350 degrees.
2. Line cupcake pan with cupcake liners.
3. Combine sugar, flour, cocoa, baking powder, baking soda and salt.
4. Add eggs, milk, oil and vanilla. Beat the mixture.
5. Add the boiling water slowly to the mixture.
6. Using a 1/4 measuring cup, fill cupcake pan and cook for 22-25 minutes.

Tip : The mixture will seem very liquid and thin but it will ensure moist cupcakes. I recommend using a 1/4 measuring cup to fill the pan.

Caramel Meringue Buttercream

Ingredients

• 1 1/3 cup granulated sugar
• 5 large egg whites
• Pinch of salt
• 3 sticks unsalted butter, softened and cut into tablespoon-sized pieces
• 1 tablespoon pure vanilla extract
• 1/2 cup caramel sauce

Directions

1. Whisk together sugar, egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved (Rub a drop between your fingers, if it's grainy, it still needs more time.)
2. Bring bowl back to the mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff peaks form and mixture has cooled down. Switch to paddle attachment. Reduce speed to medium low; add butter, a few tablespoons at a time. Keep mixing until fluffy and smooth. This will take a while, if it curdles, keep mixing and it will come together.
3. Add caramel and vanilla; beat on lowest speed until combined. Pipe onto cupcakes, sprinkle Turtle flavoured sprinkles (available at Joann's) and drizzle caramel and chocolate sauce.

   Heavenly goodness!