Turtle Cupcakes

• FOR THE PRETZEL CRUST:
• 2 cups Crushed Pretzels
• 2/3 cups Melted Butter
• 1 cup Sugar
• _____
• FOR THE CUPCAKES:
• 1 box (18.5 Oz. Box) Milk Chocolate Cake Mix
• 1-1/3 cup Water, More Or Less As Directed On The Cake Mix Box
• 1/2 cups Oil, More Or Less As Directed On The Cake Mix Box
• 3 whole Eggs, More Or Less As Directed On The Cake Mix Box
• _____
• FOR THE FILLING AND TOPPING:
• 16 ounces, weight Caramel Dip For Apples
• 16 ounces, weight Chocolate Buttercream Frosting
• 1/2 cups Chopped, Toasted Pecans

1. Mix crushed pretzels, melted butter and sugar together.
2. Place 1 tablespoon of pretzel crust into each of 24 cupcake liners.
3. Mix milk chocolate cake mix according to box directions.
4. Place 1/4 cup of batter into each liner, covering the pretzel crust. You may have some batter left over.
5. Bake according to package directions.
6. Let cool.
7. Using a piping bag and round tip, fill cupcakes with caramel dip until cupcakes begin to "burst" on top.
8. Frost with chocolate buttercream frosting and top with a sprinkle of chopped toasted pecans.
9. These are best served right away. If stored too long, the pretzel crust tends to soften and they aren't as good.

pretzels, butter, sugar, milk, water, oil, eggs, filling, apples, weight chocolate buttercream frosting, pecans

Taken from tastykitchen.com/recipes/desserts/turtle-cupcakes/ (may not work)