Heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line cupcake pans with papers.

For the cupcakes, combine flour, baking soda, salt and sugar, whisking to blend; set aside.

In a heavy-bottomed, medium pan, melt the butter on medium-high heat. Once melted, add the coffee and whisk together. Add the cocoa—gradually—whisking to combine. The mixture should come to a simmer, but not a boil. You want it to thicken.

Once thickened, cool the cocoa mixture for about 10-15 minutes (the freezer is handy here).

In your stand mixer, whip together the eggs and buttermilk. Add the vanilla.

Once the cocoa mixture has cooled, slowly add a little bit of the mixture to temper the eggs, whisking constantly. Add the remaining mixture, whisking to combine (this might best be done by taking the bowl off the stand mixer and whisking by hand, then putting it back on to the mixer for the dry ingredients).

Add the dry ingredients in 3-4 stages. Add the whisky, mixing well to combine.

Divide batter evenly among lined cups, filling each about halfway full. Bake for about 20-22 minutes. When done, transfer tins to wire racks to cool 5 minutes; turn out cupcakes onto racks and let cool completely.

For the pecan praline, combine everything but the pecans in a small pot and heat until syrupy. Mix in the pecans, stirring to combine. Take off the heat and cool to room temperature.

For the frosting, beat the butter until light and fluffy. Add 1 cup of sugar, beating until combined. Add the vanilla. Finally, add the remaining sugar gradually and whip until light and fluffy.