Caramel Pecan Cupcakes

Source: Joelen's Culinary Adventures

Caramel Pecan Cupcakes
recipe inspired by AllRecipes

3 (1 ounce) squares unsweetened chocolate, chopped
1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vanilla extract
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups warm water

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with cupcake liners.

Melt the chocolate in a double boiler or in the microwave.

Pour the melted chocolate into the bowl of a stand mixer. Add the mayonnaise, vinegar and vanilla until blended.

Combine the flour, sugar, baking soda, and salt in a large, separate bowl. Gradually stir into the chocolate mixture and mix to combine. Slowly stir in the warm water.

Pour batter into prepared cupcake liners. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Caramel Frosting
recipe adapted from Paula Deen

1/2 cup (1 stick) butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar

Melt butter in small saucepan. Add brown sugar and 1/3 cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes.

Remove from heat and add vanilla. Transfer to a large bowl.

Using a handheld electric mixer, beat in confectioners' sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is as desired.