I love chocolate turtles I think they are my favorite "fancy candy". So I am not sure why I waited till week 48 to make them. For this cupcake I tried a new chocolate cake recipe that used greek yogurt as the acid instead of the typical sour cream or buttermilk and they came out really good. The were moister and had a slight tang to them. I am curious how using a flavored greek yogurt in a cupcake would turn out...thats a challenge for another day though. I out pecans in the batter and I also filled the cupcakes with chewy chocolate caramels. I used fancy ones I bought after christmas but rolos would probably work too. I then topped then with a caramel mascarpone buttercream. I topped them with turtles, which I admit was a bit much, you could also just drizzle some chocolate and caramel on top with a sprinkle of pecans.
This recipe makes 14 cupcakes!
- 2 tablespoons canola oil
- 1 stick unsalted butter, melted and slightly cooled
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs + 1 large egg yolk, at room temperature
- 1/2 teaspoon vanilla
- 3/4 cup + 3 tablespoons all-purpose flour, not packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 1/2 cup full fat plain Greek yogurt
- 1/2 cup hot coffee
- 1/2 cup chopped pecans
- 14 chocolate caramels
For the caramel mascarpone frosting:
- 8 oz Mascarpone cheese
- 1 cup of heavy whipping cream
- 1/4 cup caramel sauce
- 1/2 cup of sugar
- in a bowl of an electric mixer, whisk the mascarpone cheese, heavy whipping cream, caramel sauce and salt. Gradually increase the speed over a few seconds till on medium-high. Slowly pour in the sugar. Beat on medium-high until soft peaks form--this should not take more than a minute or 2...gradually lower the speed until you turn off the mixer.
- Frost the cupcakes and garnish!