Chocolate Cupcakes with Caramel Pecans

Cupcakes are probably the favorite desserts of my little ones. I bake them very often because they are quick, cute, and tasty and because they can be decorated in various funny ways.

Chocolate and caramel is one of the most delicious and sweet combinations. But if we use quality dark chocolate, we can knock back the sweetness a bit and produce these soft, fluffy, moist, chocolate cupcakes with caramel pecan which have a delicious aromas and a fine chocolate flavor.

Enjoy!

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Chocolate Cupcakes with Caramel Pecans

Course Dessert

Cuisine American, International

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Waiting Time 30 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 12 servings

Author Paula

Ingredients

Cupcake sponge:

• 35 g cocoa powder
• 180 ml hot water
• 85 g dark chocolate
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• a pinch of salt
• 2 large eggs
• 70 ml oil
• 2 tbsp yogurt
• 150 g flour
• 1 tsp vanilla extract
• 120 g sugar
• 50 g pecans
• 50 g caramel

Glaze:

• 100 g caramel
• 50 g dark chocolate
• pecans

Metric – US Customary

Instructions

Cupcakes:

• Mix the cocoa powder with the hot water and dark chocolate. Leave to cool.
• Mix the dry ingredients. flour, baking soda, salt, sugar, and baking powder, in a large bowl.
• Separately, mix the oil with the eggs, yogurt, and vanilla. Add the cooled chocolate cream and mix until smooth.
• Pour the liquid ingredients over the dry ingredients and stir until well combined. Use a whisk or spatula. Finally, stir in the caramel and chopped pecans.
• Preheat the oven to medium heat (180 °C / 360 °F). Prepare 12 muffin tins. Line them with parchment paper or grease with butter and then coat with flour.
• Fill the molds to 3/4 full. Bake for 20-25 minutes until they pass the toothpick test. When ready, transfer to a cooling rack.

Glaze:

• A great caramel version can be found in the recipe for fresh crackers with caramel and meringue.
• Warm up the caramel and add the broken chocolate pieces. Stir until smooth, then turn off the heat. Let the icing rest for half an hour and then pour it over the cupcakes. Decorate with chocolate pieces and pecans.

Enjoy!

Notes

Related: Sea-Salted Chocolate & Pecan Tart
Related: French Cupcakes (Brioche)
Related: Chocolate Cherry Cake
Related: Pecan Pie
Related: Great gifts for junior chefs (incl. cupcake molds)

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