Servings: pcs.
Turtle cupcakes
Here you get an absolutely exquisite cupcake with an intense chocolate flavor, a flowing caramel center, and a velvety turtle cream on top – oh my, it's so good!
Equipment
- Oven
- Whisk
- Bowl
- Muffin Form
- Knife
- Piping Bag
Ingredients
Dough
- 2 pcs. Egg
- 125 gram Sugar
- 8 gram Vanilla Sugar
- 200 gram Buttermilk
- 10 gram Baking Soda
- 225 gram Wheat Flour
- 50 gram Cocoa Powder
- 75 gram Butter
- 2 pcs. Toms store skildpadder - danish chocolate candy
Frosting
- 100 gram Butter room temperature
- 200 gram Powdered Sugar
- 4 gram Vanilla Sugar
- 15 gram Milk
- 6 gram Cocoa
- 100 gram Cream Cheese natural
- 2 pcs. Toms store skildpadder - danish chocolate candy
In addition
- 72 gram Dulce de leche caramelized milk, for the center
- 6 pcs. Toms mini skildpadder - danish chocolate candy for decoration
Instructions
Dough
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Whisk eggs, sugar, and vanilla sugar to a fluffy mass.
- Add buttermilk and stir well, just with a whisk.
- Mix baking powder, flour, and cocoa into the batter.
- Melt butter and turtles over low heat in a small pot and then fold the butter/chocolate mixture into the batter.
- Divide the batter into muffin forms and bake for 20 minutes.
Frosting
- Whisk butter, powdered sugar, vanilla sugar, cocoa, and milk into a fluffy, cohesive mass.
- Fold in the cream cheese, but only mix until the frosting is even (if you mix too much, the frosting will become too runny).
- Melt the turtles and fold them into the frosting. Chill for about 10 minutes.
- Meanwhile, cut a hole in each muffin, filling each with 1 teaspoon of caramel/dulce de leche.
- Fill the frosting in a piping bag with a star nozzle and decorate the cupcakes, first with frosting and then with half a mini turtle on each.
Notes
