Chocolate Caramel Pecan Cupcakes

So yesterday, out of almost nowhere, I got this craving – you know the kind – not just for sweets, but for that dense, warm, sticky goodness that only chocolate cupcakes with pecans and caramel can satisfy. And not the kind from a bakery either… I wanted the comforting kind you make at home, the sort that makes your kitchen smell like something deep and cozy and maybe a little nostalgic if you’ve got memories folded into baked goods, like I do. These cupcakes are gooey where they should be gooey, a little soft on the inside, with the tiniest bit of crunch from the pecans and a silky caramel that drips if you’re too generous (which I hope you are). They’re indulgent – but in a kind, generous way, not a fussy one.

Why You’ll Crave It

• Deep, dark chocolate flavor that’s not overly sweet – nicely balanced by the caramel swirl
• Toasty pecans add warmth and texture – almost like a buttery crunch
• Perfect for when you want something impressive…but don’t want to spend all afternoon baking
• Smells like heaven in the oven – like fudge and roasted nuts and something buttery all at once
• They’re sort of rustic-looking in the best way – beautiful, but clearly homemade

The first time I made these, I didn’t even wait for them to cool – I burned my mouth on the caramel but couldn’t stop eating.

What You’ll Need

• 120g all-purpose flour: plain old flour – sifted if you have a moment, for a finer crumb
• 30g cocoa powder: unsweetened, preferably Dutch-processed if it’s in the cupboard
• 1 tsp baking powder: makes them rise just enough, not overly puffed
• 100g sugar: white granulated, though I sometimes sneak in a spoon of brown for depth
• 2 large eggs: brought to room temp if you think of it (it helps, but don’t stress)
• 60ml vegetable oil: keeps the crumb moist and light – use neutral oil like sunflower or canola
• 80ml whole milk: cold from the fridge is fine, or use almond milk if you’re going dairy-light
• 100g dark chocolate, melted: around 70% cocoa if you like it bold – adds richness
• Caramel sauce: for swirling and drizzling – homemade or your favorite store-bought kind
• 50g chopped pecans: rough-chopped, toasted lightly for that buttery edge

Easy How-To

Set up

Turn your oven on – 180°C or 350°F – and line a muffin tin with your favorite cupcake papers. The cute ones, if it’s a weekend.

Mix your dry things

In a big bowl, toss together the flour, cocoa powder, baking powder, and sugar. Mix with a fork or whisk – it should look evenly colored and kind of fluffy.

Beat in the wet

Add the eggs, oil, and milk right into the center of the dry bowl. Stir with a wooden spoon or batter whisk until almost combined – then add that melted chocolate (still warm, not hot). Stir again – not too much – just enough to bring it all together in a silky, thick batter.

Add the magic bits

Gently fold in the chopped pecans. If you’re feeling generous, splash some caramel in here too – maybe a teaspoon or two, more for flavor than effect. Just swirl it in a bit – don’t overmix, leave a ripple.

Fill the cups

Scoop the batter equally into your liners – about 2/3 full. They’ll puff up just right this way. If a bit of batter drips, lick the spoon (no shame, right?).

Bake and breathe

Pop them in the oven and bake for 15 minutes. The tops should be gently domed and push back softly when touched. Or test with a toothpick like we all still do – it should come out with just a moist crumb or two.

Cool…and swirl

Cool them in the tin for about 5 minutes, then move to a wire rack if you have one. Once they’ve rested a bit (I know it’s hard), drizzle with caramel and add an extra sprinkle of pecans if you’re fancy-feeling.

Good to Know

• If your caramel is too cold, it’ll sort of blob. Warm it gently and it’ll drizzle better – more cascade, less splat.
• I’ve accidentally forgotten the baking powder once… they were flatter, but still delicious. Not that I recommend that.
• You can freeze these, but I rarely have leftovers. If you do, wrap each one in parchment and stash in a freezer bag.

Serving Ideas

• Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped crème fraîche. Also: late-night with a spoon, just as they are.

Top Tricks

• To toast pecans, just toss them in a dry frying pan and stir over low heat for 3 minutes – until they smell like something you want to eat.

Frequently Asked Questions

Can I make these without nuts?

Yes – the base chocolate cupcake is lovely on its own, and you can sub tiny chocolate chips or even crushed pretzels for texture.

What kind of caramel works best?

A thicker, buttery caramel holds a drizzle better than runny ones. I usually use a store-bought one with sea salt – balances the sweet so beautifully.

Can I turn these into a layer cake?

Actually yes – the batter works beautifully in two 6-inch cake pans. Just bake a few minutes longer and watch for the center to set.

Do they keep well overnight?

Yes, if stored in an airtight container. The caramel might soak in a bit, but honestly? That makes them even better.

Can I use butter instead of oil?

You can, but I find oil gives a more tender crumb. Butter adds flavor, though, so feel free to experiment with melted unsalted butter in equal measure.