I was recruited by my husband to make potato salad and a desert for his annual trip with “the boys” to Cleveland to watch the Browns football game. Last year he was the talk of the tailgating community with his Deep Fried Banana Peppers, which he plans to fix again.
I’ve been wanting to try making some turtle “cupcakes” and this was a good time to try them out. My husband and I had one for desert and they were sooo good… they taste as good as they look! You definitely need a fork to eat these sweet, chocolatey, gooey cupcakes.
Makes 6 Jumbo Cupcakes
3/4 cup flour
1/2 cup sugar
2 tablespoons cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/4 cup brewed coffee (cold)
1/4 cup oil
1/2 tablespoon vinegar
1/2 tablespoon vanilla
18 caramels, unwrapped
2-3 tablespoons evaporated milk
3 tablespoons butter
Preheat oven to 350 degrees F.
Place caramels, milk and butter in a small saucepan over low heat. Cook and stir until caramels are completely melted. Set aside. Stir every now and then…and try not to eat the whole pan. It’s so good!
In a small bowl, mix together the egg, coffee, oil, vinegar and vanilla.
In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the wet ingredients and mix until combined.
Evenly fill 6 paper lined jumbo muffin cups (about 1/4 cup).
Bake for 18 – 23 minutes or until toothpick comes out clean. Allow to cool in the pan for 10 minutes, then remove cupcakes and let cool.
Stir caramel sauce and spoon evenly over each cupcake, sprinkle with chocolate chips and nuts.