Chocolate Pecan Lava Cupcakes with Caramel Frosting

Chocolate Pecan Lava Cupcakes with Caramel Frosting

These rich and decadent chocolate pecan lava cupcakes are the ultimate indulgent treat for dessert lovers. Each bite offers a gooey molten chocolate center wrapped in moist chocolate cake, topped with a buttery caramel frosting and crowned with toasted pecans. Perfect for special occasions or anytime you want to impress, this recipe delivers a luxurious homemade dessert that’s sure to disappear fast.

Ingredients:

For the Chocolate Cupcakes:

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

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• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 2 large eggs

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• 1/2 cup sour cream

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract

• 1/2 cup hot water

• 3/4 cup semi-sweet chocolate chips (for lava center)

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For the Caramel Frosting:

• 1/2 cup unsalted butter

• 1 cup packed brown sugar

• 1/4 cup heavy cream

• 1 1/2 cups powdered sugar (sifted)

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• 1/2 teaspoon vanilla extract

Toppings:

• 1/2 cup chopped toasted pecans

• 12 whole pecan halves (for garnish)

Instructions:

Step 1 – Prepare the Cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, mix the granulated sugar, brown sugar, eggs, sour cream, oil, and vanilla until smooth.
Gradually combine the wet and dry ingredients, then stir in the hot water. The batter will be slightly runny.
Fill each cupcake liner halfway with batter, add 1 tablespoon of chocolate chips in the center, and top with more batter until 3/4 full.

Step 2 – Bake the Cupcakes:
Bake for 18–22 minutes, or until the tops are set but still soft in the center.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 3 – Make the Caramel Frosting:
In a saucepan over medium heat, melt the butter and add the brown sugar. Cook for 2–3 minutes until bubbly.
Stir in the heavy cream and bring to a gentle boil, then remove from heat.
Cool slightly, then whisk in the powdered sugar and vanilla until smooth and spreadable.

Step 4 – Assemble the Cupcakes:
Once cupcakes are cooled, generously spoon the caramel frosting over each one, letting it gently drip down the sides.
Sprinkle with chopped toasted pecans and top each cupcake with a whole pecan.

Serving & Storage:
Serve these cupcakes warm for the best lava center experience, or at room temperature if preferred. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days. Warm slightly before serving if chilled.

Conclusion:
Whether you’re serving guests or treating yourself, these Chocolate Pecan Lava Cupcakes with Caramel Frosting are a show-stopping dessert. Their rich chocolatey center and buttery caramel topping bring a luxurious bakery-style taste straight to your home kitchen.