Cupcakes:

• Mix the cocoa powder with the hot water and dark chocolate. Leave to cool.
• Mix the dry ingredients. flour, baking soda, salt, sugar, and baking powder, in a large bowl.
• Separately, mix the oil with the eggs, yogurt, and vanilla. Add the cooled chocolate cream and mix until smooth.
• Pour the liquid ingredients over the dry ingredients and stir until well combined. Use a whisk or spatula. Finally, stir in the caramel and chopped pecans.
• Preheat the oven to medium heat (180 °C / 360 °F). Prepare 12 muffin tins. Line them with parchment paper or grease with butter and then coat with flour.
• Fill the molds to 3/4 full. Bake for 20-25 minutes until they pass the toothpick test. When ready, transfer to a cooling rack.

Glaze:

• A great caramel version can be found in the recipe for fresh crackers with caramel and meringue.
• Warm up the caramel and add the broken chocolate pieces. Stir until smooth, then turn off the heat. Let the icing rest for half an hour and then pour it over the cupcakes. Decorate with chocolate pieces and pecans.

Enjoy!