HOW TO MAKE IT :
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix in egg, vanilla, milk, and vegetable oil until combined. Whisk in boiling water until smooth and incorporated.
- Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven for 16-18 minutes or until toothpick comes out clean and tops spring back.
- Remove from oven and allow to cool in pan for about 10 minutes before cooling completely on wire rack prior to adding frosting.
- Meanwhile, make the frosting: In a bowl using a stand mixer or your hand mixer, cream butter on medium-high speed until pale and fluffy, about 3 – 4 minutes. Beat in powdered sugar and slowly mix on low speed until mixture comes together. Add caramel sauce then vanilla and beat on medium-high speed. Add heavy cream, 1 tablespoon at a time until light and fluffy or desired consistency is reached.
- Fill a pastry bag with frosting and pipe onto cupcakes. Top with chocolate chips, chopped pecans and drizzle with caramel sauce.
