Prepare the Cupcakes:

Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla until smooth.

Gradually add the dry ingredients, mixing just until combined.

Slowly stir in the hot coffee until the batter is smooth. The batter will be thin, which helps create moist, tender cupcakes.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the Buttercream:

In a large bowl, beat the softened butter until light and creamy.

Gradually mix in the powdered sugar.

Add the caramel sauce, vanilla extract, and a pinch of salt. Beat until smooth.

Mix in the heavy cream, one tablespoon at a time, until the frosting is light, fluffy, and easy to pipe.

Decorate:

Pipe or spread the caramel buttercream onto the cooled cupcakes.

Drizzle with additional caramel sauce and melted chocolate or chocolate ganache.

Sprinkle with the toasted pecans just before serving.