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Caramel Pecan Heaven Cupcakes topped with caramel frosting and pecans

Caramel Pecan Heaven Cupcakes

These decadent cupcakes feature a moist chocolate base filled with gooey caramel and crunchy pecans, topped with a salted caramel cream cheese frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 350
Ingredients Method Notes

Ingredients
  

For the chocolate cupcakes
  • 1 cup flour All-purpose flour
  • 1/2 cup cocoa powder Unsweetened cocoa powder
  • 1 cup sugar Granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup oil Canola or vegetable oil
  • 1/2 cup buttermilk Or milk with a splash of vinegar
  • 1 tsp vanilla Vanilla extract
  • 1 cup hot coffee or hot water
For the caramel pecan filling
  • 1 cup soft caramels or caramel sauce If using soft caramels, unwrap them.
  • 1/4 cup heavy cream
  • 1 tbsp butter Unsalted butter
  • 1/2 cup chopped pecans
  • a pinch salt To enhance flavor
For the frosting
  • 8 oz cream cheese Softened
  • 1/2 cup butter Softened
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 1/2 cup salted caramel sauce Plus extra for drizzling
For topping
  • 1/4 cup extra pecans Chopped
  • caramel drizzle For decoration
  • a tiny pinch flaky salt For garnish

Method
 

Making the Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the eggs, oil, buttermilk, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains.
  5. Add the hot coffee (or hot water) and stir until combined; the batter will be thin.
  6. Fill the cupcake liners about two-thirds full and bake for 18 to 22 minutes.
  7. Let the cupcakes cool completely before filling.
Making the Caramel Pecan Filling
  1. In a small pot on low heat, combine the unwrapped soft caramels with a splash of heavy cream and a small knob of butter.
  2. Stir slowly until smooth, then mix in the chopped pecans and a pinch of salt.
  3. Let the filling cool until thick but still spoonable.
Making the Frosting
  1. Beat the softened cream cheese and butter until smooth.
  2. Gradually add the powdered sugar in rounds to avoid a mess.
  3. Mix in the vanilla and salted caramel sauce, adjusting to taste.
Assembling the Cupcakes
  1. Core the centers of the cooled cupcakes and spoon in the caramel pecan filling.
  2. Replace the top with the cupcake plug if desired for a flatter surface.
  3. Frost the cupcakes using a knife or piping bag.
  4. Finish with chopped pecans, a drizzle of caramel, and a pinch of flaky salt.

Notes

Make ahead by baking the cupcakes one day in advance and keeping them covered at room temperature. The filling can also be prepared ahead of time. The frosting is best made on the day of serving.