Turtle Chocolate Cupcakes
½ cup dark chocolate chips 
¼ cup heavy cream 
For Garnish:
2 cups chopped pecans 
Pecan halves, for topping
Instructions
Step 1: Prepare the Caramel Sauce + Pecan Filling
Toast the Pecans: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. Melt 2 tablespoons of butter and toss with the pecans. Spread on the prepared baking sheet and bake for 5-6 minutes until toasted. Roughly chop and set aside.
Make the Caramel Sauce: In a heavy-bottomed saucepan, add the sugar and heat over medium, stirring constantly until melted and turns a medium amber color. Be cautious to prevent burning.
Once melted, add the butter cubes and whisk until combined. Gradually pour in the heavy cream while whisking (it may bubble up). Allow to boil for 1 minute and remove from heat. Stir in vanilla (if using) and salt.
Pour half into a jar and stir in chopped pecans into the other half. Let cool to room temperature and store in an airtight container.Step 2: Make the Chocolate Cupcakes
Preheat the oven to 350°F (177°C) and line 2 standard cupcake pans with paper liners.
In a large bowl, sift together flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
In a stand mixer, beat the butter and sugar on medium speed until pale and fluffy (4-5 minutes). Scrape the bowl.
Lower speed and add eggs one at a time, mixing until combined. Mix in sour cream and a mixture of vanilla and instant coffee.
Gradually add dry ingredients and buttermilk, mixing until just combined.
Fill cupcake liners ⅔ full and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool in the pans for 5 minutes, then transfer to cooling racks.Step 3: Prepare the Salted Caramel Cream Cheese Frosting
In a large mixing bowl, beat butter and cream cheese until smooth and fluffy (3-4 minutes). Gradually add powdered sugar, one cup at a time, mixing on low after each addition. Add caramel sauce and vanilla, beating until smooth. Add remaining powdered sugar and beat on high until fluffy.