Salted Turtle Cupcakes

• 1 box (1 lb 2.25 oz) devil's food cake mix
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 3 eggs
• 1 bag (14 oz) caramels, unwrapped
• 1/4 cup whipping cream
• 3 containers (1 lb each) dark chocolate creamy ready-to-spread frosting
• 1 cup chopped pecans, toasted
• 1 tablespoon coarse sea salt

1. Heat oven to 350u0b0F. Place baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, 30 minutes.
3. In 3-quart saucepan, melt caramels with whipping cream over low heat, stirring frequently, until melted. Cool 5 minutes. Spoon mixture into medium resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting. To fill cupcakes, insert tip of plastic bag halfway into cupcake center and squeeze until you see caramel start to surface.
4. Frost cupcakes with frosting; drizzle with remaining caramel. Sprinkle with pecans and sea salt.

cake mix, buttermilk, vegetable oil, eggs, caramels, whipping cream, containers, pecans, salt

Taken from www.epicurious.com/recipes/member/views/salted-turtle-cupcakes-51468211 (may not work)