Turtle Cupcakes

Preheat oven to 350° F. Line a cupcake tray with 12 cupcake liners.
In a small bowl or a glass liquid measuring cup, stir together chocolate chips, cocoa powder, and boiling water until the cocoa powder is dissolved. Set aside to cool slightly.
In a mixing bowl, combine all-purpose flour, granulated sugar, baking soda, and salt. Whisk to combine.
Mix the chocolate mixture again to ensure that the chocolate chips are melted. Pour the chocolate mixture into the dry ingredients and whisk gently until just combined.
Add vegetable oil, eggs, and vanilla extract. Whisk until fully combined.
Portion the cupcake batter into the 12 cupcake liners.
Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.

In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
Add vanilla extract and salt and mix on low until combined.
Add dark cocoa powder and continue to mix on low speed until combined.
Increase speed to medium on the mixer and slowly drizzle in the heavy cream. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
Once the heavy cream is added, turn the speed on the mixer to high and whip for an additional 3 minutes.
If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes or mix by hand with a spatula to remove air bubbles to create smooth frosting.

In a microwave safe bowl, combine chocolate chips and heavy cream.
Microwave for 30 seconds. Remove from microwave and stir. Microwave on 15 second intervals, stirring in between until the chocolate is melted and smooth.

In a microwave safe bowl, combine caramel bits and heavy cream.
Microwave for 30 seconds. Remove from microwave and stir. Microwave on 15 second intervals, stirring in between until the caramel is melted and smooth.

Allow cupcakes to cool to room temperature before icing and drizzling.
Fill a piping bag fitted with a Wilton 1M tip with chocolate buttercream frosting. Swirl the buttercream onto the cooled cupcakes. Chill the cupcakes for 30 minutes.
Drizzle the chocolate ganache and caramel sauce over the chilled cupcakes. You can use a piping bag or a squeeze bottle.
Sprinkle chopped pecans onto the cupcakes.

Turtle cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature to serve.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.