Texas Turtle Cheesecake Cupcakes Food

TEXAS TURTLE CHEESECAKE CUPCAKES

Steps:

• Preheat the oven to 350°F.
• Place the cheesecake ingredients in a food processor and blend for 3 minutes, until smooth.
• Place 12 foil baking cups on a baking sheet, or use muffin tins.
• Ladle the cheesecake batter into the cups.
• Topping: Coarsely chop the chocolate, quarter the 12 caramels and chop the pecans; combine these together, and generously top each cheesecake cup with this mixture.
• Be sure to keep the pieces of caramel toward the center, or the caramel will run out!
• Bake in a preheated oven for 35 minutes.
• Cool completely, then refrigerate.

TEXAS CHOCOLATE CUPCAKES

Steps:

• In a large mixing bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring cocoa, water, oil and butter to a boil. Gradually add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; gradully add to batter and mix well (batter will be very thin).
• Fill paper lined muffin cups three-fourths full. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For icing, in a heavy saucepan, combine the brown sugar, butter and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns to amber. Remove from the heat; transfer to a small mixing bowl. Cool to room temperature. Gradually beat in confectioners' sugar. Spread over cupcakes.