Name: Chocolate Bourbon Pecan Cupcakes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups raw pecans; 2 tablespoons bourbon; 3 teaspoons vanilla extract; 1/2 cup + 2 tablespoons packed light or dark brown sugar; 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 (see notes); 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; 2 sticks (16 tablespoons) salted butter, at room temperature; 1/2 cup heavy cream; 1 cup packed brown sugar; 1 tablespoon vanilla extract; 3 cups powdered sugar

Jump to Recipe· 4.5 from 96 reviews

If you’re on the hunt for a dessert that’s rich, indulgent, and just a little bit fancy, I’m super excited to share this Chocolate Bourbon Pecan Cupcakes Recipe with you. It’s one of those recipes that brings together silky chocolate, the warm kick of bourbon, and the comforting crunch of toasted pecans — all wrapped up in a cupcake that feels like a mini celebration in every bite. Trust me, once you try these, you’ll understand why my family goes crazy for them!

🧡

Why You’ll Love This Recipe

Layered Flavors: The combination of bourbon, maple syrup, and toasted pecans creates a depth of flavor you rarely find in cupcakes.
Texture Perfection: You get moist, fudgy cupcakes with gooey pecan pie centers and creamy butter pecan frosting—every bite is a textural adventure.
Impressive Yet Easy: While it sounds fancy, this recipe breaks down into simple steps that you’ll actually enjoy making.
Versatile Treat: Perfect for cozy nights, holiday parties, or anytime you want to impress friends with minimal fuss.

Chocolate Bourbon Pecan Cupcakes Recipe - Recipe Step

Ingredients You’ll Need

To get these Chocolate Bourbon Pecan Cupcakes just right, I like to choose high-quality ingredients—good pecans, real maple syrup, and fresh eggs. They really make a difference, especially since this recipe is all about layers of flavor and texture coming through.

Chocolate Bourbon Pecan Cupcakes Recipe - Ingredients

Raw Pecans: Toasting brings out their natural oils and crunchiness, enhancing the flavor.
Bourbon: Adds warmth and depth; use a decent quality you enjoy sipping for best results.
Vanilla Extract: A must-have to round out the sweetness with subtle floral notes.
Brown Sugar: Both light or dark works, but dark brown sugar gives a richer molasses flavor.
Ground Cinnamon: Just a hint adds warmth without overpowering the pecans’ nuttiness.
Egg Yolks: The magic behind that luscious pecan pie filling texture.
Cornstarch: Keeps the filling perfectly thick and creamy without being gelatinous.
Real Maple Syrup: Pairs beautifully with pecans and bourbon for deep sweetness.
Coconut Oil: Melts into the cupcake for moistness and subtle flavor.
Strong Black Coffee or Water: Enhances the chocolate and balances sweetness.
Greek Yogurt: Adds moisture with a slight tang, making cupcakes tender and soft.
Granulated Sugar: Sweetens the batter without overwhelming other flavors.
All-Purpose Flour: The base structure for your cupcakes.
Unsweetened Cocoa Powder: Use good quality for that deep chocolate flavor—no waxy aftertaste.
Baking Soda: Helps cupcakes rise beautifully with a tender crumb.
Kosher Salt: Balances and enhances the flavor in both batter and frosting.
Salted Butter: For the frosting, ensuring it’s rich and creamy.
Heavy Cream: Elevates the frosting’s softness and helps dissolve the sugar smoothly.
Powdered Sugar: The secret to that perfect frosting texture.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about this Chocolate Bourbon Pecan Cupcakes Recipe is how flexible it is. I love tweaking the bourbon amount or swapping out ingredients to suit whoever I’m baking for. Feel free to get creative with this one!

Less Bourbon, More Coffee: When I want a milder bourbon flavor (maybe for the kids or a less boozy crowd), I reduce the bourbon and add extra coffee or water. It keeps that deep chocolate taste, just gentler on the bourbon notes.
Stronger Bourbon Kick: For bourbon lovers, using a full cup of bourbon with no coffee really amps up that boozy goodness — just don’t serve these to little ones.
Nut-Free Version: I’ve swapped pecans for toasted coconut flakes and it still tastes fabulous, especially if you have nut allergies to consider.
Dairy-Free Frosting: Use coconut cream and vegan butter for a dairy-free butter pecan frosting that’s just as creamy and delicious.

How to Make Chocolate Bourbon Pecan Cupcakes Recipe

Step 1: Toast the Pecans and Make the Pecan Pie Filling

Start by preheating your oven to 350°F (175°C). On a parchment-lined baking sheet, mix raw pecans with bourbon, vanilla, brown sugar, and cinnamon. Toast them for 8-10 minutes until they smell irresistible and look lightly toasted—this step really unlocks their flavor. I sprinkle a bit of sea salt on top, which gives a lovely sweet-salty contrast.

Roughly chop those toasted pecans but save 22 whole pecans to top the cupcakes later — it makes for such a pretty, crunchy finish.

Next, we’ll whisk together egg yolks, cornstarch, and water in a pot, then add brown sugar, maple syrup, and a pinch of salt. Cook this mixture over medium-high heat, stirring constantly until it thickens and nearly boils—usually around 5 to 8 minutes. Straining the filling is key here to get it silky smooth, and then stir in the chopped pecans and vanilla before chilling for about an hour. You’ll see the filling set and thicken into the perfect luscious consistency.

Step 2: Whip Up the Bourbon Chocolate Cupcakes

While the filling chills, line 20 to 22 cupcake molds with paper liners and keep your oven at 350°F.

In a stand mixer bowl (or with your hand mixer), combine melted coconut oil, bourbon, strong black coffee or water, eggs, Greek yogurt, and sugar. Once that’s smooth, sift in flour, cocoa powder, baking soda, and salt. Mix until your batter is silky and lump-free — no over-mixing though! Divide it evenly into your cupcake liners.

Pop them in the oven for about 18-22 minutes. You’ll want to pull them out when the tops are just set and no longer jiggly in the center, so keep a close eye around 18 minutes. Let them cool fully before doing anything else—you don’t want melted frosting, trust me.

Step 3: Make the Butter Pecan Frosting

This frosting is where the magic meets richness. Melt 4 tablespoons of butter with heavy cream and brown sugar in a saucepan. Bring it just to boiling to dissolve the sugar, then take it off the heat and chill it in the fridge or freezer until cool to the touch—about 15-20 minutes (watch closely so it doesn’t freeze solid!).

Pour the chilled butter mixture into your mixer bowl, then add the remaining butter, vanilla extract, and powdered sugar. Beat everything together until it’s fluffy and smooth. I like to fold in half a cup to a cup of the finely chopped toasted pecans—it’s like tiny bursts of buttery crunch in every spoonful.

Step 4: Assemble Your Cupcakes like a Pro

Using a small paring knife, carefully cut a cone-shaped piece from the center of each cupcake. Spoon or pipe the chilled pecan pie filling into the hollowed centers—it’s the surprise gooey center that really wins hearts here.

Frost on your luscious butter pecan frosting and sprinkle with the remaining toasted pecans. Top each cupcake with one reserved whole pecan for that lovely, polished look that makes these cupcakes feel downright special.

👨‍🍳

Pro Tips for Making Chocolate Bourbon Pecan Cupcakes Recipe

Don’t Skip Toasting: Toasting pecans brings out their oils and amps up flavor, plus it adds that satisfying crunch.
Keep Eggs at Room Temperature: It helps your batter blend smoothly and cupcakes rise evenly.
Chill Your Frosting Mixture: Cooling the butter-cream mixture before adding more butter prevents a greasy or curdled texture.
Fill Cupcakes When Completely Cool: Otherwise the filling melts and the frost won’t hold — patience pays off here!

How to Serve Chocolate Bourbon Pecan Cupcakes Recipe

Chocolate Bourbon Pecan Cupcakes Recipe - Serving

Garnishes

I always top my cupcakes with a single whole toasted pecan (saved from the batch) to add that finishing flair. Sometimes I sprinkle a tiny pinch of flaky sea salt to balance the sweetness—such a simple touch but oh, does it elevate the experience!

Side Dishes

These cupcakes shine on their own, but if you want to turn dessert into a real event, pair them with a scoop of vanilla bean ice cream or a rich espresso. I also love serving them alongside a creamy caramel sauce drizzle to amp up the pecan pie vibe.

Creative Ways to Present

For holidays or gatherings, I like to arrange these cupcakes on a rustic wooden board with little bowls of extra toasted pecans, mini bourbon bottles, and fresh whipped cream. It makes a festive display that sparks conversation — plus, guests love being able to customize toppings.

Make Ahead and Storage

Storing Leftovers

I find storing these cupcakes in an airtight container in the fridge keeps them fresh for about 3-4 days. Just remember, the pecan pie filling inside means they’re best enjoyed sooner rather than later to keep that gooey goodness intact.

Freezing

Want to prep ahead? You can freeze the unfrosted cupcakes (baked and cooled) wrapped tightly in plastic wrap and foil for up to 2 months. When ready, thaw completely, fill with pecan filling, and frost right before serving for best texture.

Reheating

To gently reheat leftover cupcakes, I like to microwave them for 10-15 seconds just to take the chill off. Avoid heating any longer or the filling might get too runny. Then let them sit a few minutes for the frosting to soften back up—it’s like having them freshly baked again.

FAQs

Can I make these cupcakes without bourbon?

Absolutely! If you want to skip the bourbon, substitute it with an equal amount of strong coffee or water. You’ll still get rich chocolate flavor with a hint of that warm pecan filling, just without the boozy kick.
Will the alcohol burn off during baking?

Yes, when baked, most of the alcohol in the bourbon cooks off, making these cupcakes safe for kids — especially if you use the milder bourbon measurement with coffee. Just keep in mind more bourbon means stronger flavor and slightly more alcohol presence.
Can I use unsalted butter instead of salted in the frosting?

You can—just add a pinch of salt to the frosting to balance the sweetness. Salted butter adds that perfect touch of savory, so I personally prefer using it for the butter pecan frosting.
What’s the best way to chop pecans for this recipe?

I like using a sharp chef’s knife to roughly chop toasted pecans on a cutting board. You want some pieces small enough to fold into the filling and frosting, but still a few chunkier bits for crunch.

Final Thoughts

I absolutely love how this Chocolate Bourbon Pecan Cupcakes Recipe blends so many delicious elements into one unforgettable dessert. The first time I made them, I was eager to impress some friends, and they ended up asking for the recipe right away—which told me I’d struck gold. Whether it’s for a holiday gathering or a weekend treat, these cupcakes bring warmth, richness, and a bit of fun to any table. I hope you’ll give them a try and enjoy every decadent bite as much as I do!