Turtle Brownie Cupcakes
Turtle Brownie Cupcakes
Skill Level: Intermediate
Turtle Brownie Cupcakes


  • 2 cups granulated sugar (500 mL)
  • 1/2 cup Salted Butter (125 mL)
  • 1/2 cup 100% Pure Canola Oil (125 mL)
  • 1 tsp instant coffee granules (5 mL)
  • 4 Eggs (4)
  • 1 cup all-purpose flour (250 mL)
  • 3/4 cup unsweetened cocoa powder (175 mL)
  • 1/2 tsp each baking powder and salt (2 mL)
  • 1 2/3 cups HERSHEY'S Milk Chocolate Chips, divided (270 g)
  • 30 soft caramel candies (30)
  • 1 tbsp milk (15 mL)
  • 3/4 cup finely chopped, toasted pecans (175 mL)
Turtle Brownie Cupcakes


  • 1. Preheat oven to 350°F (180°C). Line muffin pans with 20 Reynolds® StayBrite™ Baking Cups. Stir sugar, butter, oil and coffee in a large, heavy saucepan set over medium heat. Cook, stirring, until smooth and thick; remove from heat. Whisk in eggs, one at a time.
  • 2. Stir flour with cocoa, baking powder and salt in a bowl; stir into egg mixture until smooth. Stir in 1 cup chocolate chips. Divide batter evenly among baking cups. Bake for 25 minutes or until a toothpick inserted into the centres comes out with just a few moist crumbs. Cool completely in pans.
  • 3. Heat remaining chocolate chips in a microwave-safe bowl on MEDIUM (50%) for 40 to 50 seconds; stir until smooth. Heat caramels and milk in another microwave-safe bowl on HIGH (100%), stirring every 30 seconds, for 1 to 2 minutes or until smooth.
  • 4. Spread an equal amount of warm caramel onto each cupcake. Sprinkle with pecans and drizzle with melted chocolate. Let stand until garnishes are set.
  • Makes 20 cupcakes.
  • Tip:
  • • For a fun turtle shape, insert 5 pecan halves into the caramel layer to resemble the legs and head of a turtle. Add a dollop of melted chocolate and spread evenly to create a “turtle shell.” Let stand until set.