These easy chocolate caramel cupcakes are made with dark chocolate cocoa, coffee and sweet caramels. The combination of chocolate and caramel flavors will delight your family and friends! Perfect chocolate cupcake recipe for birthdays, baby showers, holiday events or parties.
Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners. Spray with non-stick spray.
Combine dry ingredients in a bowl. Stir slowly to combine.
To the dry ingredients, add 2 eggs, 1/2 cup milk, 1/4 cup vegetable oil, 2 tsp vanilla, and mix well, scraping down the sides of the bowl. Add the 1/2 cup hot coffee (being careful not to splash!) Combine with a mixer or a whisk. Once combined, use an ice cream scooper to scoop batter into each cupcake liner. Fill only 3/4 full.
Place a caramel into the center of the batter of each cupcake. The caramel will melt into the batter as the cupcakes bake.
Bake at 350 degrees for 15-20 minutes, checking with a toothpick or sharp knife (if it comes out clean, then the cupcakes are done). Remove from oven and allow to cool before frosting.
To make the buttercream frosting, beat the cup of butter for two minutes until softened and lighter in color. Slowly add the 4 cups of confectioner’s sugar. Melt the 8 caramels in a small sauce pan and add about 1 tbsp milk and mix until creamy. (You can also use prepared caramel sauce). Add only half of the caramel sauce to the buttercream (save the other half to decorate the top of the cupcakes). Mix on medium speed until blended. Add more powdered sugar to reach desired consistency.
For the pecan topping, melt 2 Tbsp butter in a sauce pan. Prepare a baking sheet by lining it with parchment paper. Mix the pecans with the melted butter in a bowl. Then spread the pecan out on the parchment paper. Bake at 350 degrees until just warmed. Watch the pecans every two minutes. Once heated, remove from oven and allow to cool. Chop the pecans in a food processor.
Save about 2 tbsp of the chopped pecans (for topping) and add the rest to the buttercream frosting. Blend them in with the mixer for just a few seconds, until combined.
Load a piping bag or fill a ziplock bag with the caramel buttercream frosting. Cut the tip of the bag. Pipe frosting onto each cupcake. Garnish with caramel sauce and then sprinkle the rest of the chopped pecans on top. Enjoy!
Recipe Notes
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