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.

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.

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.

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.