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Tiny Turtle Cupcakes




Source of Recipe


Teresa Podracky of Solon, Ohio


Recipe Introduction


She gives these little chocolate bites to her kids' soccer coaches for an end-of-the-season gift. Be sure to keep some for yourself, too!



List of Ingredients




21-1/2 oz. pkg. brownie mix
1/2 c. pecans, chopped
16-oz. container dark chocolate
fudge frosting
1/2 c. pecans, toasted and coarsely
chopped







Recipe




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. Makes 4-1/2 dozen.

Caramel Sauce:

12 caramels, unwrapped
1 to 2 T. whipping cream

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.