2 cups all-purpose flour
1 teaspoon baking soda
6 ounces unsweetened chocolate, melted
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1.
In a small bowl, sift together the flour and baking soda. Set aside.
2.
Melt the chocolate in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm, 5–10 minutes.
3.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.
4.
Add the eggs, one at a time, beating well after each addition.
5.
Add the chocolate, mixing until well incorporated.
6.
Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat.
7.
Pour mixture evenly into cupcake papers and bake for 20–25 minutes. Remove from the tins and cool completely.
8.
Note: While oven is still warm, toast the pecans used in the frosting on a cookie sheet. See recipe below.
Cutest Sea Turtle Frosting Ever
Pecans:
7 dozen (approx 3 Cups) pecan halves, toasted
Ganache:
4 ounces dark chocolate
½ cup heavy cream
2 tablespoons light corn syrup 1 teaspoon pure vanilla extract
Caramel Sauce:
2 cups sugar
½ cup water
½ cup heavy cream, heated to lukewarm in microwave (30 seconds)
2 tablespoons butter, cubed or cut up in small pieces
¼ cup heavy cream, heated to lukewarm in microwave (30 seconds)
Making the Ganache:
1.
Chop chocolate into small pieces. Set aside.
2.
In a small, heavy saucepan over low to medium heat, warm the cream until it begins to steam. Remove from heat and pour over the chopped chocolate, stirring until the chocolate is completely melted.
3.
Add corn syrup and vanilla, stirring until completely mixed. Let sit and cool to room temperature, stirring as needed.
4.
Frost cupcakes, keeping a cup of frosting in reserve.
5.
Arrange 5 pecans on the top of each cupcake, to form a turtle head, and four flippers, pressing gently into the frosting. (The flippers will touch in the middle. The head butts up against the top two flippers.)
Making the Caramel Sauce:
1.
In a medium saucepan, add sugar and water. Stir.
Cook the ingredients on medium-high heat. Carefully watch the sugar syrup change colors to an amber-brownish color around the outer edge, or if using a candy thermometer, heat to 350 degrees F.
2.
Remove from heat immediately and, using a wooden spoon or whisk, quickly stir everything to keep the sugar water from burning. It should be a gold-amber color.
3.
Continue stirring, while adding ½ cup of warm heavy cream and butter bits. (NOTE: When the cream comes into contact with the syrup it will start bubbling violently.) Continue to stir until the sugar crystallization dissolves.
4.
Add the remaining warm heavy cream (¼ cup) until caramel sauce is nice and smooth.
5.
Pour into heat-proof measuring cup and let cool slightly.
Finishing the Cupcakes:
1.
Spoon 2 teaspoons soft caramel on top of the center of the pecans. Let the caramel set for a few minutes to firm up.
2.
Heat remaining Ganache if necessary to soften. Drop a teaspoon of Ganache on top of the caramel to finish off the turtle shell.
As Miss Lilly would say . . . these are ah-mazing! Enjoy!
Makes 24 cupcakes.