Courtesy of Kathleen Murchison of Kathleen's Cafe

Chocolate turtle cupcakes

2-¼ cups flour
2 cups of sugar
¾ cups of cocoa powder
1-½ teaspoons of baking soda
1 teaspoon of baking powder
½ teaspoon salt
1 cup canola oil
1 cup of espresso chilled
3 large eggs
1 cup sour cream
1 teaspoon of Kahlua

•Preheat oven to 350 degrees. Line muffin pans with paper liners.

•In a large mixing bowl whisk together all dry ingredients. Add oil, espresso, and eggs and beat at medium speed until smooth. Mix in sour cream and Kahlua.

•Spoon the batter evenly into muffin pans filling each 2/3 full. Bake until a toothpick inserted into center comes out clean about 18 minutes.

Turtle cupcake filling

¼ cup brown sugar
3 Tablespoons corn syrup
4 Tablespoons butter
¾ cup of pecans
1 teaspoon of vanilla

•Combine all ingredients in a small sauce pan over medium heat whisking occasionally until butter is melted and mixture is thoroughly combined. Cool mixture.

•With a sharp knife cut a hole in the center of each cupcake and place a teaspoon of the filling in the center of the cupcake.

Chocolate butter cream frosting

6 large egg yolks
¾ cup granulated sugar
½ cup corn syrup
4 sticks butter
¼ cup cocoa

•Beat egg yolks until light.

•Combine sugar and corn syrup together in small sauce pan and cook over medium heat, stirring constantly, until it comes to a full boil.

•Remove from heat and add to the egg yolks. Continue beating until mixture is room temperature.

•Add the butter and beat until fluffy.