Chocolate Caramel Turtle Cupcakes

👩‍🍳 Instructions

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   1. Prepare the Chocolate Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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   In a large bowl, whisk together flour, cocoa powder, 1 ¾ cups granulated sugar, baking soda, baking powder, and 1 teaspoon salt.
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   In a separate medium bowl, whisk eggs, buttermilk, vegetable oil, and 1 teaspoon vanilla extract.
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   Pour wet ingredients into dry and mix on low speed until just combined. Stir in hot coffee until incorporated. Batter will be thin.
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   Divide batter among muffin cups, filling 2/3 full. Bake 18-22 minutes, or until a skewer comes out with moist crumbs. Cool in pan for a few minutes, then transfer to a wire rack to cool completely.
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   2. Make the Salted Caramel: In a heavy-bottomed saucepan, combine 1 cup granulated sugar and ¼ cup water. Cook over medium heat without stirring, swirling occasionally, until mixture turns deep amber. Remove from heat.
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   Carefully add cubed butter, whisking constantly. Then slowly pour in warmed heavy cream, whisking continuously. Return to low heat, stir 1-2 minutes until smooth. Remove from heat and stir in sea salt and 1 teaspoon vanilla extract. Pour into a heatproof jar and cool completely until thickened.
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    3. Prepare the Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat ½ cup heavy cream in a small saucepan until simmering. Pour hot cream over chocolate, let sit 5 minutes, then whisk until smooth and glossy. Let cool slightly to a pourable consistency.
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    4. Toast Pecans: Spread pecans on a baking sheet. Bake at 350°F (175°C) for 5-7 minutes until fragrant. Let cool completely, then roughly chop.
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    5. Assemble the Cupcakes: Once cupcakes are completely cool, use a small paring knife or corer to remove a cone from the center of each. Fill each cavity with cooled salted caramel.
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    Spoon or drizzle chocolate ganache generously over each cupcake, letting it cascade down the sides. Immediately sprinkle with chopped toasted pecans.
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    Allow ganache to set at room temperature (30-60 minutes) or in the refrigerator (15-20 minutes) before serving.