Ingredients:
For the Chocolate Cupcakes:
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup hot water or coffee (to enhance the chocolate flavor)
1/2 cup mini chocolate chips (optional, for extra richness)
For the Caramel Frosting:
1/2 cup unsalted butter
1 cup brown sugar, packed
1/4 cup heavy cream
1/4 teaspoon salt
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
For Topping:
1/2 cup chopped pecans
1/4 cup toasted shredded coconut (optional).
Instructions:
Prepare the Chocolate Cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the hot water or coffee until the batter is smooth. Fold in the mini chocolate chips if using.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the Caramel Frosting:
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil.
Reduce the heat to low and let the mixture simmer for 2-3 minutes, stirring occasionally.
Remove the saucepan from the heat and stir in the salt and vanilla extract.
Gradually add the sifted powdered sugar, beating with a hand mixer or whisk until the frosting is smooth and slightly thickened.
Allow the frosting to cool for a few minutes before spreading or piping it onto the cooled cupcakes.
Assemble the Cupcakes:
Once the cupcakes are completely cool, frost them with the caramel frosting using a spoon, spatula, or piping bag.
Sprinkle the chopped pecans and toasted coconut (if using) over the top of each cupcake.
For an extra touch, drizzle any leftover caramel sauce over the top of the cupcakes.
Serve and Enjoy:
Serve the caramel pecan chocolate cupcakes at room temperature, and enjoy the rich, indulgent flavors!
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Tips and Variations:
Salted Caramel: For a salted caramel twist, add an extra pinch of sea salt to the frosting or sprinkle sea salt flakes on top of the cupcakes.
Nut Alternatives: If you’re not a fan of pecans, try using walnuts, almonds, or hazelnuts instead.
Chocolate Ganache Filling: For an extra indulgence, fill the cupcakes with chocolate ganache before frosting. Simply hollow out a small portion of the center of each cupcake and spoon in the ganache.
Different Frosting: If you prefer, you can top these cupcakes with a cream cheese frosting or chocolate buttercream for a different flavor combination.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.
Conclusion
Caramel Pecan Chocolate Cupcakes are a decadent and satisfying treat that combines rich chocolate with smooth caramel, crunchy pecans, and a hint of coconut. Whether you’re celebrating a special occasion or simply indulging in something sweet, these cupcakes are sure to delight. Enjoy making and sharing these delicious treats with your loved ones!
Feel free to try this recipe and indulge in the rich, chocolatey goodness of Caramel Pecan Chocolate Cupcakes. Happy baking!
