Description
Indulge in these decadent Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting. Featuring a rich chocolate cupcake infused with bourbon and coffee, filled with a luscious pecan pie filling, and topped with creamy butter pecan frosting and toasted pecans, these cupcakes are perfect for special occasions or any time you crave a gourmet dessert.
Ingredients
Pecan Pie Filling
- 3 cups raw pecans
- 2 tablespoons bourbon
- 3 teaspoons vanilla extract, divided
- 1/2 cup + 2 tablespoons packed light or dark brown sugar, divided
- 1/2 teaspoon ground cinnamon
- 4 large egg yolks
- 1/4 cup cornstarch
- 3/4 cup real maple syrup
- 1 cup melted coconut oil
- 1/2 cup bourbon (additional)
- 1/2 cup strong black coffee or water
- 2 large eggs, at room temperature
- 2/3 cup plain Greek yogurt, at room temperature
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
Butter Pecan Frosting
- 2 sticks (16 tablespoons) salted butter, at room temperature, divided (4 tablespoons + 12 tablespoons)
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
- 1/2 – 1 cup finely chopped toasted pecans
- 22 whole toasted pecans (for topping)
Instructions
- Toast Pecans: Preheat oven to 350°F. Line a baking sheet with parchment paper. Combine pecans, 2 tablespoons bourbon, 1 teaspoon vanilla extract, 2 tablespoons brown sugar, and cinnamon on the baking sheet. Bake for 8-10 minutes until toasted, then sprinkle with sea salt. Roughly chop pecans reserving 22 whole for topping.
- Make Pecan Pie Filling: In a large pot, whisk egg yolks, cornstarch, and 1 tablespoon water until smooth. Add 1/2 cup brown sugar, maple syrup, and a pinch of salt. Heat over medium-high, stirring constantly until thickened (5-8 minutes). Remove from heat and strain through a fine mesh sieve into a heatproof bowl. Stir in about 1 cup chopped pecans and 2 teaspoons vanilla. Cover and chill for 1 hour until set.
- Prepare Cupcakes: Preheat oven to 350°F. Line 20-22 cupcake molds with paper liners. In a stand mixer bowl, beat together melted coconut oil, 1/2 cup bourbon, coffee or water, eggs, Greek yogurt, and granulated sugar until combined. Add flour, cocoa powder, baking soda, and salt. Mix until smooth without lumps.
- Bake Cupcakes: Divide batter evenly among the cupcake liners. Bake 18-22 minutes until tops are just set and center is no longer wiggly. Remove and cool completely.
- Make Frosting Base: In a medium saucepan, melt 4 tablespoons butter with cream and brown sugar. Bring to a boil and cook for 1 minute until sugar dissolves. Remove from heat and transfer to stand mixer bowl. Chill in freezer or fridge for 15-20 minutes until cool to the touch.
- Prepare Frosting: Add remaining 12 tablespoons butter, 1 tablespoon vanilla, and powdered sugar to the chilled butter mixture. Beat until smooth and fluffy. Stir in 1/2 to 1 cup finely chopped toasted pecans.
- Assemble Cupcakes: Using a paring knife, cut a cone-shaped hole from the center of each cupcake. Fill with chilled pecan pie filling. Frost generously, sprinkle with remaining chopped pecans, and garnish each cupcake with a whole toasted pecan reserved earlier.
Notes
- Use good quality bourbon for the best flavor, and ensure toasting pecans is done carefully to avoid burning.
- Chilling the pecan pie filling thoroughly helps it set properly inside the cupcake.
- Ensure eggs and Greek yogurt are at room temperature before mixing to avoid curdling the batter.
- Adjust the amount of chopped pecans in frosting according to your preferred texture.
- Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days.
- Let refrigerated cupcakes come to room temperature before serving for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
