- Cooking Time:
- Preparation Time:
- 24 brown paper liners
- 24 Kraft caramels
- 1 cup semisweet chocolate morsels
- 1 batch batter from “Brownie Cupcakes”
- 1 batch Ganache Glaze and Frosting
- 2/3 cup pecan halves, toasted and chopped.
- Preheat oven to 350. Place paper liners in all wells of 2 – 12cup cupcake tins.
- Chop 12 of the caramels into 1/4-inch dice. If the caramel is sticky, spritz your knife with non-stick cooking spray. Fold chopped caramels and chocolate morsels into the cupcake batter. Divide batter evenly among cupcake wells. Bake for about 25 minutes, or until a toothpick inserted in center shows many moist crumbs. Cool pans on racks for 5 minutes, then remove cupcakes to cooling racks to cool completely.
- Melt remaining 12 caramels in top of double boiler or in microwave. Rewarm ganache if necessary to bring it to a fluid state. Drizzle ganache with fork or teaspoon over all and top with remaining buts. Chill cupcakes briefly, until caramel and ganache are set. Cupcakes are not ready to serve.
- Cupcake tips
- -The caramel, nut and ganache toppings can be layered repeatedly until you have as decadent a topping as you desire. Depending on how decadent you are, you might want extra caramels, nuts, and ganache.
NotesThe basic brownie cupcake recipe is enhanced with caramel, pecans, and bittersweet chocolate ganache to make a cupcake with the flavors of chocolate turtle candies.
Field notes: Anything with chocolate and caramel is worth eating, as far as I am concerned. While the basic recipe for brownie cupcakes yields 18, by the time you add all the extra nuts, chips, and caramel in this recipe, you end up with 2 dozen cupcakes.
Lifespan: Cupcakes may be baked 2 days ahead; glazed cupcakes are best served the same day. Store at room temperature in airtight container.