Browse by
Browse by
Browse by
Browse by
Chocolate Praline Cupcakes
Tested by Imperial Sugar
Chef Eddy Recipe
Chocolate Praline Cupcakes
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Rich expresso dark chocolate cupcakes are topped with a bittersweet chocolate ganache and sweet, buttery pralines for a superb balance between sharp and sweet. Decadence never tasted so good!

Prep time
Bake/Cook time
0:20 to 0:22
24 cupcakes
Sign in to post a comment
Chocolate Praline Cupcakes
Extra Fine Granulated Sugar
Dark Brown Sugar
Prep time :
Bake/Cook time :
0:20 to 0:22
Yield :
24 cupcakes


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F. Line 2 cupcake pans with cupcake liners and set aside.
  2. Sift together flour, cocoa powder, baking soda, and sugar and set aside.
  3. In a bowl large enough to hold all ingredients, whisk eggs and buttermilk until well combined. Add oil, vanilla, almond extract, and salt and whisk smooth. 
  4. Meanwhile heat coffee or water until hot in a microwave oven. 
  5. Add dry ingredientsto  buttermilk-egg mixture and whisk smooth. Add hot liquid in 3 increments, while whisking batter smooth between additions.
  6. Fill cupcake lines 3/4 full and place in oven. Bake for 20-22 minutes until center of cupcakes bounce back when lightly pressed with a finger or until an inserted toothpick comes clean. Set aside.
  7. Prepare praline topping - Combine sugars, cream, and butter in a small saucepan and stir to a boil. Continue stir until a thermometer reads 232°F. 
  8. Add pecans, salt, and vanilla and stir to 238°F. Remove from heat and let sit for 2 minutes. 
  9. Using a fork or a small spoon, scoop small amounts onto a silicone baking mat, wax paper, or non-stick foil and let cool.
  10. Prepare chocolate ganache.
  11. Once ganache is cool and firm enough, frost or pipe it onto cupcakes using a large star piping tip.
  12. Decorate with pecan pralines. 
Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.