Turtle Cupcakes

with caramel buttercream

Gather the frosting ingredients - * Flour * Cocoa powder * Sugar * Baking powder * Milk * Vegetable oil * Eggs * Vanilla extract

In a large bowl, whisk together the flour, sugar, cocoa powder, and baking powder.

– In another bowl, whisk together the milk, oil, eggs, and vanilla. – Add the wet ingredients to the dry.

Mix just until combined.

- Divide the batter between the prepared pan - filling each tin about 3/4 of the way full. - Bake for 15-18 minutes. - Remove the cupcakes to a wire rack and cool completely.

For the Frosting - – Add the butter, caramel sauce, vanilla, and salt to the bowl of a stand mixer.   Beat on medium speed until smooth. – Slowly add the powdered sugar. – Turn the mixer to high speed  and beat until the frosting is light and fluffy.

– To assemble, scoop a small hole from the center of each cupcake and fill  it with pecans.

Pipe the frosting on top and enjoy.

Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Full recipe at mildlymeandering.com