Turtle Cupcakesrn

a close up shot of Turtle Cupcakes on a cooling rack

Just as delicious as the turtle candy, these turtle cupcakes feature a decadent brownie topped with creamy whipped cream, caramel drizzle, and crunchy pecans.

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Prep Time20

Cook Time23

Total Time43

Servings

Table of Contents

Turtle Cupcakes Ingredients
Substitutions And Additions
How To Make This Turtle Cupcakes Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

With creamy Cool Whip frosting, gooey caramel drizzle, crunchy pecans, and rich chocolate brownie cake, these turtle cupcakes are sure to satisfy any sweet tooth. As decadent as the classic candy, you will wonder where these heavenly cupcakes have been all your life.

a close up shot of a Turtle Cupcake on a plate

Turtle Cupcakes Ingredients

Turtle Cupcakes raw ingredients that are labeled

Turtle cupcakes are a divine treat that will satisfy even the most insatiable sweet tooth.

The brownie cake is moist and chocolaty, and the luscious caramel, chocolate, and whipped cream frosting will be a winner.

To top it off, there are chopped pecans strewn atop that add both crunch and nuttiness to these delectable desserts.

You’ll need:

For The Brownie Cupcakes:

½ cup of salted butter
4 ounces of unsweetened chocolate baking bar, broken into pieces
½ cup of granulated sugar
½ cup of light brown sugar
2 large eggs, room temperature
1½ teaspoons of vanilla extract
½ cup + 2 tablespoons of all-purpose flour, divided into ½ cup and 2 tablespoons
1 cup of semi-sweet chocolate chips
½ cup of chopped pecans

For The Cool Whip Frosting:

¾ cup of whole milk
4 tablespoons of powdered sugar
3.4 ounces of instant vanilla pudding mix
8 ounces of whipped topping, thawed

For The Garnish:

Bottled chocolate sauce (I used the Ghirardelli brand)
Bottled caramel sauce (I used the Ghirardelli brand)
¼ cup of finely chopped pecans
12 whole pecans

Substitutions And Additions

CHOCOLATE: You can substitute the unsweetened baking bar with a semi-sweet one in these easy turtle cupcakes.

I would not use milk chocolate as that will make these brownie cupcakes far too sweet and rich.

If you choose to use milk chocolate, I suggest cutting back on the light brown sugar to a quarter cup.

Be sure to use a good-quality baking chocolate bar, not a candy bar. I like to use Ghirardelli, Baker’s, or Lindt chocolate baking bars for taste and quality.

PUDDING: You can substitute the vanilla-flavored instant pudding mix for an instant white chocolate pudding flavor or even a cheesecake-flavored instant pudding.

You just want to make sure that you are using instant pudding and not a cook & serve variety.

How To Make This Turtle Cupcakes Recipe

From making the rich chocolate brownie cupcakes to the delicious Cool Whip frosting, this recipe will come together quickly and easily.

Adding drizzles of caramel sauce, chocolate sauce, and crunchy pecans adds all of the classic flavors and textures of turtle candy to these decadent cupcakes.

For The Brownie Cupcakes

STEP ONE: Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners.

STEP TWO: In a microwave-safe mixing bowl, melt the butter and broken pieces of the unsweetened baking bar in thirty-second increments, stirring between, until fully melted and smooth.

STEP THREE: Stir the granulated sugar and light brown sugar into the melted chocolate.

granulated sugar and brown sugar stirred in a bowl

STEP FOUR: Add the eggs and vanilla extract. Stir until fully incorporated.

STEP FIVE: Add a half cup of all-purpose flour to the chocolate batter and stir until incorporated.

STEP SIX: Add the semi-sweet chocolate chips, a half cup of chopped pecans, and the remaining two tablespoons of all-purpose flour to a small bowl.

Stir to coat all the chips and nuts in flour.

This helps to keep the pieces from sinking to the bottom of the brownie cupcake batter when baked.

chocolate chips, chopped pecans, and flour added to the sugar mixture in a bowl

STEP SEVEN: Fold the coated chips and nuts gently into the batter.

STEP EIGHT: Using a 2-inch ice cream/cookie scoop, scoop out the batter evenly between the 12 muffin cups.

OUR RECIPE DEVELOPER SAYS

The brownie cupcake batter will not expand much in the oven while baking, so you can fill each muffin cup as full as you want your cupcakes to be.

scoop out batter and place in the muffin cups

STEP NINE: Bake for 22 to 24 minutes or until the brownie cupcakes are cooked through.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.

STEP TEN: Allow the cupcakes to cool in the pan for 15 minutes before removing them to cool completely on a cooling rack.

STEP ELEVEN: Be sure to allow the brownie cupcakes to cool completely before frosting and garnishing them.

For The Cool Whip Frosting

STEP ONE: Using a medium-sized mixing bowl and a handheld mixer on low speed, add the cold whole milk and powdered sugar. Beat for 30 seconds to combine.

STEP TWO: Sprinkle in the instant vanilla pudding mix and beat for 1 to 1½ minutes until thickened. Set it aside for three minutes to fully set up.

STEP THREE: Fold in the thawed whipped topping until thoroughly combined.

Tightly cover with plastic wrap, or transfer to a piping bag fitted with a large piping tip, and keep it refrigerated until ready to use.

whipped topping folded and transferred to a piping bag

For The Garnish

STEP ONE: To garnish these chocolate turtle cupcakes, pipe the Cool Whip frosting onto the top of each cupcake.

PRO TIP:

If your kitchen is particularly warm, you can return this Cool Whip pudding frosting to the refrigerator to re-chill periodically while frosting your baked goods.

STEP TWO: Drizzle the chocolate syrup over each cupcake frosting. Follow that with a drizzle of caramel sauce over each cupcake.

chocolate syrup and caramel sauce drizzled over the cupcake

STEP THREE: Top each drizzled cupcake with a sprinkle of finely chopped pecans and a single whole pecan in the center of each garnished turtle cupcake.

chopped pecans drizzled on top of each cupcake and place a single pecan on top

How To Serve

Make a batch of these delicious chocolate caramel turtle cupcakes to celebrate a chocolate lover’s birthday, or enjoy them for an afternoon snack.

Serve them with a luxurious scoop of vanilla ice cream.

When it comes to deciding what drink to serve with turtle cupcakes, why not choose something equally tantalizing?

Serve them up with a frothy, creamy latte and or whip up an array of milkshakes such as our chocolate milkshake or Oreo milkshake.

Our turtle poke cake and turtle pie are two more ways to enjoy this out-of-this-world combination of chocolate and caramel.

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Storage

We’ve got you covered with handy storage tips that will ensure your cupcakes remain just as delicious as the moment they come out of the oven.

MAKE AHEAD: Once the cupcakes have cooled completely, you can store them in an airtight container at room temperature for up to one to two days.

However, to maintain their freshness, it’s best to wait until closer to the event to add the caramel sauce, pecans, and chocolate drizzle on top.

This way, they’ll look and taste their best when served.

ON THE COUNTER: You can store your (ungarnished) brownie cupcakes in an airtight container on the counter for up to four days.

IN THE FRIDGE: You can also keep your Cool Whip frosting in a sealed container in the refrigerator for up to four days.

You should keep these elements separated until ready to garnish and serve.

Once you frost and garnish your turtle cupcakes, you can keep them refrigerated for up to 24 hours.

If the brownie cupcakes are too cold, you can leave them at room temperature for 20 to 30 minutes before serving them.

IN THE FREEZER: Freeze these turtle chocolate cupcakes (unfrosted) for up to one month in an airtight container.

Why We Love This Recipe

DECADENT FLAVOR: Turtle cupcakes offer an irresistible blend of flavors. The combination of rich chocolate, gooey caramel, crunchy pecans, and smooth chocolate drizzle creates a delightful and indulgent taste.

PERFECT FOR CHOCOLATE LOVERS: If you’re a chocolate enthusiast, these cupcakes are a dream come true. From the chocolate cake base to the chocolate drizzle on top, they are a chocolate lover’s paradise.

GREAT FOR SHARING: Turtle cupcakes are a fantastic option for sharing with friends and family. Whether you’re hosting a gathering or looking for a delightful gift idea, these cupcakes are a crowd-pleaser.

With all of the great flavors of everyone’s favorite candies, these brownie turtle cupcakes are utterly sinful. Add a drizzle of caramel sauce and crunchy pecans, and you just can’t top it. A batch of these turtle cupcakes is sure to disappear fast.

FREQUENTLY ASKED QUESTIONS

Can I leave the nuts out of this recipe?

This amazing cupcake recipe would be delicious, with or without the pecans.

Can I freeze turtle cupcakes?

These delicious cupcakes can be frozen for up to one month in an airtight container. We recommend waiting to add the frosting and garnish until you are ready to serve them.

Can I use store-bought brownie mix for these cupcakes?

If you want to save time, you can substitute making your own cupcake batter with a box of brownie mix. Just mix in the chocolate chips and pecans when making the cupcake batter.

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Turtle Cupcakes

5 from 1 vote

Just as delicious as the turtle candy, these turtle cupcakes feature a decadent brownie topped with creamy whipped cream, caramel drizzle, and crunchy pecans.

Prep Time 20

Cook Time 23

Total Time 43

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

Brownie Cupcakes

½ cup salted butter
4 ounces unsweetened chocolate baking bar, broken into pieces
½ cup granulated sugar
½ cup light brown sugar
2 large eggs, room temperature
1½ teaspoons vanilla extract
½ cup all-purpose flour
2 tablespoon all-purpose flour
1 cup semi-sweet chocolate chips
½ cup chopped pecans

Cool Whip Frosting

¾ cup whole milk
4 tablespoons powdered sugar
3.4 ounces instant vanilla pudding mix
8 ounces whipped topping, thawed

Garnish

Bottled chocolate sauce, I used the Ghirardelli brand
Bottled caramel sauce, I used the Ghirardelli brand
¼ cup pecans, finely chopped
12 whole pecans

Instructions

Brownie Cupcakes

Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners.
In a microwave-safe mixing bowl, melt the salted butter and broken, or chopped, pieces of the unsweetened baking bar in thirty-second increments, stirring between, until fully melted and smooth.
Stir the granulated sugar and light brown sugar into the melted chocolate.
Add the eggs and vanilla extract. Stir until fully incorporated.
Add the ½ cup all-purpose flour to the chocolate batter and stir until incorporated.
Add the semi-sweet chocolate chips, ½ cup chopped pecans, and the remaining 2 tablespoons of all-purpose flour to a small bowl. Stir to coat all the chips and nuts in flour. This helps to keep the pieces from sinking to the bottom of the brownie cupcake batter when baked.
Fold the coated chips and nuts gently into the batter.
Using a 2-inch ice cream/cookie scoop, scoop out the batter evenly between the 12 muffin cups.
Bake for 22 to 24 minutes or until the brownie cupcakes are cooked through.
Allow the cupcakes to cool in the pan for 15 minutes before removing them to cool completely on a cooling rack.
Be sure to allow the brownie cupcakes to cool completely before frosting and garnishing them.

Cool Whip Frosting

Using a medium-sized mixing bowl and a handheld mixer on low speed, add the cold whole milk and powdered sugar. Beat for 30 seconds to combine.
Sprinkle in the instant vanilla pudding mix and beat for 1 to 1½ minutes, until thickened. Set it aside for 3 minutes to fully set up.
Fold in the thawed whipped topping until thoroughly combined. Tightly cover with plastic wrap, or transfer to a piping bag fitted with a large piping tip, and keep it refrigerated until ready to use.

Garnish

To garnish these turtle cupcakes, pipe the Cool Whip frosting onto each cupcake.
Drizzle the chocolate syrup over each cupcake frosting. Follow that with a drizzle of caramel sauce over each cupcake.
Top each drizzled cupcake with a sprinkle of the finely chopped pecans and a single whole pecan in the center of each garnished turtle cupcake.

Notes

The brownie cupcake batter will not expand much in the oven while baking, so you can fill each muffin cup as full as you want your cupcakes to be.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
If your kitchen is particularly warm, you can return this Cool Whip pudding frosting to the refrigerator to re-chill periodically while frosting your baked goods.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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