Chocolate Cupcakes with Caramel Pecans
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
25 mins
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Additional Time
30 mins
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Total Time
1 hr 55 mins
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Servings
12 servings
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Course
Dessert
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Cuisine
American, International
Chocolate Cupcakes with Caramel Pecans
Description
This recipe starts by mixing cocoa powder with hot water and melted dark chocolate to form a cooled chocolate base. Dry ingredients including flour, baking soda, baking powder, salt, and sugar are combined separately. The wet mixture of eggs, oil, yogurt, and vanilla extract is then blended into the dry ingredients along with the chocolate mixture. Caramel pieces and chopped pecans are folded into the batter to create pockets of sweetness and crunch within the cupcakes.
The batter is portioned into lined or greased muffin tins and baked at 180°C (360°F) for 20 to 25 minutes, or until a toothpick inserted comes out clean. Once cooled, the cupcakes are finished with a glaze made by warming caramel and folding in dark chocolate pieces until smooth, then left to rest before glazing.
These cupcakes deliver a moist, tender crumb with the richness of chocolate complemented by the caramel's sticky sweetness and crunchy pecans. The glaze adds a shiny, decadent finish that melts slowly on the tongue.
Ingredients
Cupcake sponge:
- 35 g cocoa powder
- 180 ml water hot
- 85 g dark chocolate
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- salt a pinch
- 2 egg large
- 70 ml neutral cooking oil generic cooking 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
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
User Reviews
Overall Rating
4.9
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