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Chocolate Turtle Cupcake Recipe


  • 2 2/3 cups (12 ounces) all-purpose flour
  • 2 1/4 cups plus 2 tablespoons (4 ounces) unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (8 ounces) sour cream
  • 2 tsp pure vanilla extract
  • 1 cup (8 ounces) unsalted butter
  • 2 cups (14 ounces) granulated sugar
  • 2 large eggs
  • 1 1/4 cups (10 ounces) coffee
  • 24-28 chocolate *Turtles *You can buy the name-brand Turtles, but bulk food stores usually carry them as well.  If you can’t find them, substitute some chocolate melts, a few pecans and a caramel square.


  • Preheat the oven to 350°F.  Line your muffin tin with liners.
  • In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, combine the sour cream and vanilla extract. Set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth.
  • Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
  • Alternately add the flour and sour cream mixtures to the butter mixture in two batches, starting and ending with the flour mixture. Scrape down the bowl after each addition.
  • Gradually pour in the coffee. Scrape down the bowl and beat until thoroughly combined.
  • Scoop the batter into your cupcake liners with a spoon or ice cream scoop.
  • Bake for 26 minutes or until the center of the cupcake has just set. (I insert a barbeque skewer to check).
  • Take out the cupcakes, make a little hole in the center with a knife and insert a Turtle chocolate as far as the cupcake allows.
  • Bake for another 4 minutes. Once cupcakes have cooled and you’ve removed them from the muffin tin, top with chocolate icing  and *optional toppings.