By Editorial Team
These Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting!!These cupcakes excite me greatly. Expect lots of exclamation point throughout the post. Sorry in advance, but I just cannot help it. Well, that and the fact that I have been so focused on these cupcake
that I really have not thought up any other Thanksgiving recipes. All
the bourbon, chocolate, pecan and general gooeiness of these cupcakes
has been clouding my brain for weeks.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings cupcakes
Ingredients
Bourbon Chocolate Cupcakes
- 1 cup bourbon*
- 1 cup canola oil
- 2 large eggs
- 2/3 cup greek yogurt
- 1 1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking soda
Pecan Pie Filling
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 cup brown sugar
- 3/4 cup corn syrup
- 3 eggs
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
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Butter Pecan Frosting:
- 1/4 cup butter 1/2 stick
- 2/3 cup heavy cream
- 1 cup + 2 tablespoons packed brown sugar
- 1/2 cup butter softened, 1 stick
- 3 cups powdered sugar
- 1 tablespoon + 1 teaspoon vanilla extract divided
- 2 tablespoons bourbon
- 1/4 teaspoon cinnamon
- 1 1/2 cup finely chopped raw pecans + 18 whole pecans
Instructions
Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners.
In a medium bowl, beat the bourbon, canola oil, eggs, greek yogurt and sugar with an electric mixer.
Slowly add cocoa powder, flour, salt and baking soda, combining on low speed until just incorporated.
Fill
baking cups three-fourths full. Bake for about 18-22 minutes. Allow to
cool completely before filling, at least 2 hours or covered overnight.
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Meanwhile
make the pecan pie filling. Combine 1/4 cup cold water with 2
tablespoons cornstarch, whisk until smooth. Add the brown sugar, corn
syrup, eggs, salt and corn starch mixture to a sauce pot. Bring the
mixture to a boil, whisking consistently for about 5 minutes. Do not
stop whisking the mixture, especially in the beginning or you will end
up with scrambled eggs. Remove the mixture from the heat and stir in the
pecans, bourbon and vanilla. Allow the mixture to cool a few minutes
and then transfer to the fridge for at least one hour or until
completely cooled and thickened.
To make the frosting. Preheat oven to 350 degrees F. Line a baking sheet with foil or a silicone baking mat.
In
a medium sauce pan, melt together 1/4 cup butter, cream, and brown
sugar. Bring to a boil and boil for one minute. Remove from the heat and
add to the bowl of a stand mixer. Place the bowl in the freezer (or
fridge for longer) for 15-20 minutes or until cool.
In
a bowl whisk together the bourbon, 1 tablespoon vanilla, 2 tablespoons
brown sugar and cinnamon. Add pecans and stir to coat evenly. Transfer
nuts to prepared baking pan. Bake for 15 to 20 minutes, stirring
occasionally, until toasted. Remove and toss the pecans with 1
tablespoon butter. Allow to cool 10 minutes, set aside.
Now
grab the cooled butter mixture and add the remaining 1/2 cup room
temperature butter, vanilla and powdered sugar to the bowl and beat
together until well combined. MIx in about 1/2 cup of the chopped
pecans. If the frosting is not stiff enough to frost the cupcakes place
it in the fridge for 30 20-30 minutes or the freezer for 5-15 minutes.
The remove and whip it for a few second to get everything smooth again.
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To
assemble the cupcakes: Use a small paring knife to cut a cone-shaped
piece from the center of each cupcake. Fill the hole with the cooled
pecan pie filling. Add the frosting (if you want to pipe the frosting on
use a circular tip, double the frosting recipe and swirl the frosting
on in a circular motion) and sprinkle each cupcake with the remaining
pecans. If desired top with 1 whole pecan.
*If you do not want to use a whole cup of bourbon you can do 1/2 cup
coffee + 1/2 cup bourbon. I really recommend using all bourbon though!
