Chocolate Cupcakes with Pecan Caramel Recipe | King Arthur Baking

Ingredients

• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 2 cups (397g) granulated sugar
• 1 cup (85g) unsweetened cocoa, Dutch-process or natural
• 2 teaspoons baking soda
• 1/2 teaspoon table salt
• 1/2 cup (99g) canola oil
• 2 large eggs, at room temperature
• 1 tablespoon (14g) King Arthur Pure Vanilla Extract
• 2 teaspoons white vinegar
• 1 1/2 cups (340g) brewed coffee or water, at room temperature
• 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
• 1/4 teaspoon table salt
• 4 cups (454g) confectioners' sugar
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1 tablespoon (14g) milk, whole preferred
• 1/2 cup (106g) light brown sugar
• 6 tablespoons (85g) unsalted butter, cold
• 3 tablespoons (43g) heavy cream
• 1 teaspoon King Arthur Pure Vanilla Extract
• 3/4 cup (85g) pecans, very coarsely chopped