Description
Indulgent chocolate cupcakes topped with creamy buttercream, salted caramel, and crunchy pecans for a delicious treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup boiling water
- 1 cup chocolate buttercream frosting
- 1/2 cup salted caramel sauce
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350ยฐF (175ยฐC) and line a muffin tin with cupcake liners.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add in the eggs, milk, vegetable oil, and vanilla extract. Mix until well blended.
- Carefully stir in the boiling water. The batter will be thin.
- Pour the batter into prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Frost generously with chocolate buttercream.
- Drizzle with salted caramel sauce and sprinkle with chopped pecans right before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg