Serves: 5
Total Calories: 147
Yield: 4 1/2 dozen
Tiny Turtle Cupcakes:
Prepare brownie batter according to package directions. Stir in chopped pecans. Fill paper-lined mini muffin cups 2/3 full. Bake at 350 degrees for 18 minutes, or until a toothpick tests clean. Cool cupcakes in tins on wire racks 5 minutes. Remove from tins; cool completely. Frost cupcakes; top with toasted pecans. Spoon Caramel Sauce evenly over cupcakes. Store in refrigerator.
Caramel Sauce:
Combine caramels and one tablespoon cream in a small saucepan; cook and stir over low heat until smooth. Add remaining cream as needed for desired consistency.
This Tiny Turtle Cupcakes recipe is from the 101 Cupcake, Cookie & Brownie Recipes Cookbook. Download this Cookbook today.
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