Ingredients:
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup unsweetened cocoa powder
- 1 cup hot brewed coffee
For the Caramel Pecan Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ cup caramel sauce
- ½ cup chopped pecans
Instructions:
Make the Cupcakes:
- Preheat oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream wet ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and coffee. Mix until just combined, being careful not to overmix.
- Fill muffin tin: Divide the batter evenly among the muffin cups.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool completely in the pan before frosting.
Make the Caramel Pecan Frosting:
- Cream butter and sugar: In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Add wet ingredients: Beat in the milk and vanilla extract until smooth.
- Add caramel and pecans: Stir in the caramel sauce and chopped pecans until combined.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them with the caramel pecan frosting.
Enjoy!