Indulge in these Turtle Chocolate Cupcakes featuring a moist and fudgy chocolate base, filled with a rich pecan caramel sauce, and topped with creamy caramel cream cheese frosting. Perfect for any occasion!
Ingredients
For the Caramel Pecan Filling + Salted Caramel Sauce:
2 tablespoons unsalted butter 
1 cup pecan halves 
2 cups granulated sugar 
¾ cup salted butter, cut into cubes
1 cup heavy cream, room temperature 
2 teaspoons pure vanilla extract (optional) 
2 teaspoons fine sea salt 
For the Chocolate Cupcakes:
1 cup + 2 tablespoons all-purpose flour 
¾ cup unsweetened cocoa powder 
¾ teaspoon salt
1 and ⅛ teaspoons baking soda 
½ teaspoon baking powder
¾ cup unsalted butter, room temperature
1 cup + 2 tablespoons granulated sugar
2 large eggs, room temperature 
6 tablespoons sour cream, room temperature
2 and ½ teaspoons pure vanilla extract
2 and ½ teaspoons instant coffee granules 
For the Salted Caramel Cream Cheese Frosting:
1 cup unsalted butter, room temperature
1 and ½ packages (12 oz) cream cheese, softened 
7 and ½ cups powdered sugar, sifted
6 tablespoons salted caramel sauce (see above) 
1 and ½ teaspoons pure vanilla extract
For the Ganache:
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