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In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.
In a medium bowl, combine the pumpkin, oil, sugar, and extracts.
Melt the butter, caramel sauce, and pecans in a small saucepan and allow to simmer until needed.
Allow to cool completely before frosting.
Once the cupcakes have completely cooled, core out the centers using either a coring tool or butter knife. After you’ve cored out about an inch of cupcake from the centers, scoop the prepared filling into a piping bag and squeeze into the centers of each cupcake.