-Preheat oven to 350 degrees.  Line cupcake tins with paper liners.

-Combine the flour, baking powder, baking soda, cocoa and salt stirring together. Set aside.

-Cream together the butter and sugar until light and fluffy in a large bowl.

-Mix in the oil. Stir to blend in.

-Add the eggs one at a time, mixing after each addition, then add in the vanilla.

-Alternating add the flour mixture with the creamer; beating  well.

-Fill the lined cupcake tins 3/4 full.

-Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean.

-Allow to cool in cupcake tin for 10 minutes.

-Move to a wire rack to cool completely.

-Cream the butter and powder sugar until it looks light and creamy.

-If it doesn't cream add several drops of the heavy whipping cream until it creams.

-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....

- Add more powder sugar 1/2 C at a time.... mix well.

-If ready scoop the frosting into a pastry bag with a large tip.

-Twist the open end of the pastry bag to push the frosting to the tip.

-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.

-Drizzle the chocolate sauce on the cupcake then drizzle the caramel sauce next.

-Sprinkle the finely chopped pecans.