Turtle Brownie Cupcakes

Brownie Batter:

Preheat oven to 350. In the top of a double boiler, melt the butter, and two types of chocolate together. Stir until smooth and lumpless. Remove the top of the double boiler from heat, and whisk in both types of sugar, then whisk in the eggs one at a time. Whisk in vanilla, flour & salt. Divide into 10 wells in a non-stick sprayed cupcake pan (or paper-lined cupcake pan). Bake 20-25 minutes or until a toothpick comes out clean with only moist crumbs. Mine took about 22-1/2 minutes. Remove to wire rack to cool.

Vanilla Buttercream Frosting 3 sticks unsalted butter, softened 3 teaspoons clear vanilla extract (this helps maintain the bright white color)

1-½ pounds (24 ounces) confectioners’ sugar, sifted 4-6 tablespoons heavy cream or milk (I used milk to make them lighter)

In a large mixing bowl, cream butter until fluffy. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.

Add in vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.

Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Toppings for Cupcakes:

Kraft Caramels 1 – 2 tbls Half-in-Half Hersey Bar Chopped Walnuts Melt 10 caramels with the half-in-half until smooth. Drip over the frosted cupcakes. Use a peeler and make chocolate shavings for the top of the cupcakes. Finish with chopped walnuts.