Step 1

Preheat oven to 350° F. Line a cupcake tray with 12 cupcake liners.

Step 2

In a small bowl or a glass liquid measuring cup, stir together chocolate chips, cocoa powder, and boiling water until the cocoa powder is dissolved. Set aside to cool slightly.

Step 3

In a mixing bowl, combine flour, sugar, baking soda, and salt. Whisk to combine.

Step 4

Mix the chocolate mixture again to ensure that the chocolate chips are melted.

Step 5

Pour the chocolate mixture into the dry ingredients and whisk gently until just combined.

Step 6

Add vegetable oil, eggs, and vanilla extract. Whisk until fully combined.

Step 7

Fill cupcake liners ¾ full.

Step 8

Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.

Step 9

Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.

Step 10

In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally.

Step 11

Add the powdered sugar and mix on the lowest speed setting until fully combined.

Step 12

In a microwave safe bowl, add chocolate chips and microwave for 30 seconds. Stir. Microwave for 15 second bursts and stir until smooth. Allow the melted chocolate to cool slightly.

Step 13

In a small bowl, combine dark cocoa powder and hot water. Mix until combined.

Step 14

Add the melted chocolate and cocoa mixture to the buttercream and mix on low speed. Add vanilla extract.

Step 15

Turn the mixer on high and whip for an additional 2 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.

Step 16

In a microwave safe bowl, combine chocolate chips and half & half/heavy cream.

Step 17

Microwave for 30 seconds. Remove from microwave and stir.

Step 18

Microwave on 15 second intervals, stirring in between until the chocolate is melted and smooth.

Step 19

Spoon the chocolate ganache into a disposable pastry bag or plastic sandwich bag.

Step 20

In a microwave safe bowl, combine caramel bits and half & half/heavy cream.

Step 21

Microwave for 30 seconds. Remove from microwave and stir.

Step 22

Microwave on 15 second intervals, stirring in between until the caramel is melted and smooth.

Step 23

Spoon the caramel into a disposable pastry bag or plastic sandwich bag.

Step 24

Allow cupcakes to cool to room temperature before icing and drizzling.

Step 25

Using a disposable pastry bag with the tip of your choice, swirl the chocolate buttercream onto the cupcake.

Step 26

Cut the tip of the chocolate ganache bag and drizzle the ganache over the buttercream. Ganache should cool slightly before drizzling so it doesn't melt the buttercream.

Step 27

Cut the tip of the caramel drizzle bag and drizzle the caramel over the buttercream and chocolate ganache. Caramel should cool slightly before drizzling so it doesn't melt the buttercream.

Step 28

Sprinkle the chopped pecans over the buttercream and drizzles. If desired, sprinkle with some flaky salt.