Today I decided to embark on an experiment I had thought of a while ago. Once again I "cheated" and used a boxed mix. I wanted to focus on the icing and filling.
I took the basic concept of turtle desserts and candies - chocolate, caramel and pecans. I used a dark chocolate fudge cake mix and baked it in my jumbo cupcake pan. I have become a big fan of the jumbo cupcakes. There are fewer to store and eat and they are easier to decorate as you have more surface area.
After the cupcakes cooled I used caramel ice cream topping to fill them. Using a bismarck tip and piping bag I injected the filling into the centers of the cupcakes. I then made a caramel buttercream for the top. It is similar to a basic buttercream but uses half vegetable shortening and half butter. Caramel ice cream topping is also added to the buttercream.
I then toasted whole pecans on a stoneware dish in the microwave and chopped them while they were warm. I sprinkled them over the tops of the cupcakes.
I recommend keeping these particular cupcakes in the refrigerator. The filling in the center makes them very moist and soft and the caramel in the buttercream keeps it from firming up.