Preheat oven to 350 degrees F. Line muffin pans with 18 paper liners.
In a medium bowl, whisk flour, sugar, cocoa powder, baking soda and baking powder.
In a large bowl, whisk eggs. Whisk in buttermilk, oil, vanilla extract, and Tony Chachere’s Praline Honey Ham.
Whisk in flour mixture then whisk in hot coffee until smooth.
Divide cupcake batter equally between paper cups; about 2/3 to the top. Bake in oven for 19-22 minutes or until toothpick inserted into the center comes out clean. Cool cupcakes then place on cooling rack in refrigerator.
In a medium saucepan, whisk together cornstarch and water. Turn heat to medium then whisk in chopped pecans, brown sugar, cocoa powder, vanilla extract, and Tony Chachere’s Praline Honey Ham. Frequently whisk mixture; about 7 minutes. Allow to cool at room temperature; about 10 minutes. Place saucepan in refrigerator to thicken; about 40 minutes or overnight.
In a large bowl fit with a mixer, beat butter and powdered sugar until smooth. Beat in cream cheese and shortening in chunks until smooth. Beat in cocoa powder. Scrape the sides of the bowl with a spatula then beat in Tony Chachere’s Praline Honey Ham. Cover bowl and refrigerate until nearly hard.
To fill each cupcake with chocolate praline filling, use the back of a piping tip inserted into the center of the cupcake to remove a small portion of cake or use a wooden spatula to press cake down. Add 1 teaspoon filling into center.
To pipe cupcakes, fill a pastry bag with frosting and a tip. I used a Russian ball tip to frost but any piping tip can be used.
Refrigerate cupcakes then top with mini marshmallows, crushed candy canes, and chocolate sprinkles.