Turtle Cupcakes

I know it is the season of apples and pumpkins, and I should be baking something with one of them; especially since we went to the apple orchard last weekend, and bought a 1/2 bushel of apples. However, after the past two weeks of mind-numbing training at my new job, I was in desperate need of CHOCOLATE! These turtle cupcakes seemed like the perfect fix.

If chocolate isn't your thing, then I think you should go see your doctor. But seriously, if chocolate really isn't your thing, then keep an eye out, cuz there will be some apple recipes coming in the very near future. Then I promise to do some pretty amazing things with pumpkin as well. But for now, hold onto your socks, because we are going to make some turtle cupcakes.

What You Will Need:
KitchenAid Mixer with Paddle Attachment
Small Saucepan or Microwave Safe Bowl
Cupcake Tins
Cupcake Liners
Scoop
Cooling Racks

Ingredients:
Cupcakes
3/4 cup Soy Flour
1/2 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1 teaspoon Xanthum Gum
1/3 cup Cocoa Powder
2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Unsalted Butter, room temperature
3/4 cup Brown Sugar, firmly packes
1/2 cup Sugar
1 teaspoon Pure Vanilla Extract
3 Large Eggs, room temperature
1 cup Semi-Sweet Chocolate Chips, melted
1 1/2 Cups Milk
1 teaspoon Vinegar
1 cup Pecans, chopped

Ganache
2 Tablespoons Unsalted Butter
1/3 cup Heavy Whipping Cream
1 cup Semi-Sweet Chocolate Chips

Caramel Sauce
3/4 cup Kraft Caramel Bits
4 Tablespoons Heavy Whipping Cream

1/2 cup Pecans, chopped for sprinkling on top

Directions:
In a medium bowl, whisk together soy flour, tapioca starch, potato starch, xanthum gum, cocoa powder, baking powder and salt. 

In a small saucepan, melt the chocolate chips with 1 teaspoon of canola oil. (You can melt the chips in the microwave. My microwave was on the fritz when I made these, otherwise I would have.) 

Preheat oven to 350° F.

In the KitchenAid Mixer with paddle attachment, cream together the butter, sugar and vanilla. 

Add eggs, one at a time, until well combined.

Beat in melted chocolate until combined.

Reduce mixer speed to low and beat in flour mixture, alternating with milk, until well combined.

Beat in chopped pecans until blended.

Line baking tins with baking liners.

Scoop batter into baking tins.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Place on cooling racks to cool completely.

In a small saucepan, heat ganache ingredients, stirring constantly, until melted. (You can also do this in the microwave if you choose.)

Pour into a bowl and let cool slightly.

Spoon ganache onto cupcakes and spread.

In small saucepan, heat caramel sauce ingredients, stirring constantly, until melted. (You can also do this in the microwave if you choose.)

Pour into a bowl and let cool slightly.

Drizzle over cupcakes.

Sprinkle chopped pecans over cupcakes.

If you have more caramel sauce, drizzle it over the pecans.

One word - Delicious!

"Laugh as much as you breathe and love as long as you live." ~Ralph Waldo Emerson

Sheryl