1. Bake Chocolate cupcakes according to package directions. Set aside to cool completely.

Make Chocolate Buttercream:

1. 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.
2. Add the powdered sugar and mix on the lowest speed setting until fully combined.
3. Add 2 TBS Incredo Sugar Dark Cocoa Salted Caramel Spread to the buttercream.
4. 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.
5. Transfer to piping bag.

Assemble Cupcakes:

1. Using a small measuring spoon, scoop out a small “Well” into cooled cupcakes.
2. Fill the “well” with the remaining Incredo Sugar Dark Cocoa Salted Caramel Spread.
3. Pipe Buttercream on top of cupcakes and Decorate with Chocolate and Caramel Sauces.
4. Finish with Chopped Pecans.