Today’s recipe is a birthday treat for a co-worker that I am thankfully taking to the office. If these stay in my house one more day, I’ll be forced to inhale them all.
Salty pecans perch in a puddle of of thin semi-sweet ganache that’s layered on a brown sugar caramel buttercream, topping a super chocolatey cupcake. The semi-sweet chocolate is a good balance for the ultra-sweet caramel frosting, and they all come together in a bite of turtley goodness. These are a bit of work, but if you’re smarter than me you can make the cupcakes ahead, then make the buttercream the next day. I did it all at the same time and was frosting cupcakes in the wee hours of the morning.
A couple of notes – I used buttermilk in the cupcakes instead of milk. And don’t rush the buttercream – I poured the caramel into the frosting before it was completely cool and got a bit of a soupy mess. But if you make my mistake, just put the bowl in the refrigerator for 15-20 minutes then whip it again. Luckily the texture came back for me and they piped very easily.