Adapted from this Food 52 recipe
1 ⅓ cups granulated sugar
1 cup pecan paste
1 cup flour
1 ½ teaspoons baking powder
1 teaspoon salt
8 ounces (2 sticks) butter at room temperature
1 teaspoon vanilla
6 eggs at room temperature
Preheat the oven to 325°. Line two 12 count muffin tins with paper liners.
Combine the sugar, paste and ¼ cup sifted flour in a food processor. Pulse until combined.
Sift together the remaining ¾ cup flour, baking powder and salt. Set aside.
Add the butter and vanilla to the nut mixture and pulse until very smooth. Add the eggs one at a time. Use a flexible spatula to scrape the sides after each addition.
Add the flour mixture in 2 batches to the food processor and pulse just until combined. Avoid over mixing.
Fill each paper lined well in the muffin tin approximately ⅔ full. Bake the cupcakes for 20 to 25 minutes. Test doneness by looking for a domed, golden brown top. If not done, bake for a few minutes more. Before removing from the oven, test with a toothpick. A toothpick inserted in the center should come out clean.
Allow the cupcakes and cake to cool in the pans sitting on a rack. Once completely cool, remove from the pan.
If desired, remove the center of the cupcakes with a cupcake corer. Fill each well with a teaspoon of Whiskey Caramel Sauce. Put the tops back in place then frost the cupcakes with Dark Chocolate Ganache.