As I indicated in my last post for pistachio cupcakes, I had decided to use the leftover from my class at The Baker’s Pin to create cupcakes for Valentine’s Day. This time, I combined a chocolate cake, pecan praline sauce, and an incredibly creamy chocolate cremeux. The cremeux needs to be refrigerated overnight, so you will prepare it the day before. For the praline sauce, the recipe here has a higher ratio of nuts to sugar than the praline powder recipe I have used in the past, so that it creates a smooth and liquid sauce. The textures and richness of these cupcakes are truly memorable.