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    Mini Turtle Cupcakes

    Source of Recipe


    List of Ingredients

    1 package (21.5 ounces) brownie mix plus ingredients to prepare mix
    1/2 cup chopped pecans
    1 cup prepared or homemade dark chocolate frosting
    1/2 cup chopped pecans, toasted
    12 caramels, unwrapped
    1 to 2 tablespoons whipping cream


    1. Heat oven to 350F. Line 54 mini (1-1/2-inch) muffin cups with paper baking cups.
    2. Prepare brownie batter as directed on package. Stir in chopped pecans.
    3. Spoon batter into prepared muffin cups filling 2/3 full. Bake 18 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 5 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
    4. Spread frosting over cooled cupcakes; top with pecans.
    5. Combine caramels and 1 tablespoon cream in small saucepan. Cook over low heat until caramels are melted and mixture is smooth, stirring constantly. Add additional 1 tablespoon cream if needed. Drizzle caramel decoratively over cupcakes. Store at room temperature up to 24 hours or cover and refrigerate for up to 3 days before serving.




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