Description
These decadent Chocolate Bourbon Pecan Pie Cupcakes are a delightful fusion of rich chocolate cake and classic pecan pie flavors, enhanced with the warm, complex notes of bourbon. Each cupcake is filled with a luscious pecan pie filling, topped with a smooth butter pecan frosting, and garnished with toasted pecans for a perfect balance of textures and flavors. Ideal for holiday gatherings or special occasions, these cupcakes bring indulgence and a sophisticated twist to traditional dessert favorites.
Ingredients
Scale
Pecan Pie Filling:
- 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
Bourbon Chocolate Cupcakes:
- 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
Butter Pecan Frosting:
- 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
Instructions
- Make the pecan pie filling: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Combine the raw pecans, 2 tablespoons bourbon, 1 teaspoon vanilla extract, 2 tablespoons brown sugar, and cinnamon on the sheet. Toast them in the oven for 8-10 minutes until fragrant, then sprinkle with sea salt. Roughly chop the toasted pecans, reserving 22 whole pecans to use as cupcake toppings.
- Prepare the filling base: In a large pot, whisk together egg yolks, cornstarch, and 1 tablespoon water until smooth. Add 1/2 cup brown sugar, maple syrup, and a pinch of salt. Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly. Cook for 5-8 minutes until it thickens. Remove from heat, strain through a fine mesh sieve into a heatproof bowl, then stir in about 1 cup of chopped pecans and 2 teaspoons vanilla extract. Cover and chill in the refrigerator until set, about 1 hour.
- Prepare to bake cupcakes: Preheat the oven to 350°F (177°C). Line 20-22 cupcake molds with paper liners to prepare for baking.
- Make the cupcake batter: In a standing mixer or using a handheld mixer, combine melted coconut oil, bourbon, black coffee or water, eggs, Greek yogurt, and granulated sugar until fully mixed. Add in the flour, cocoa powder, baking soda, and salt, then mix until smooth and free of lumps.
- Bake cupcakes: Evenly divide the batter among the prepared cupcake liners. Bake in the preheated oven for 18-22 minutes, or until the tops are set and no longer jiggle in the center. Remove from oven and allow cupcakes to cool completely.
- Make the butter pecan frosting: Melt 4 tablespoons of butter with heavy cream and brown sugar in a medium saucepan over medium heat. Bring the mixture to a boil and cook for one minute until the sugar dissolves. Remove from heat and transfer the mixture to the bowl of a stand mixer. Chill it in the freezer or fridge for 15-20 minutes until cool to the touch.
- Finish the frosting: Retrieve the chilled butter mixture and add the remaining 12 tablespoons of butter, vanilla extract, and powdered sugar. Beat until well combined and creamy. Stir in 1/2 to 1 cup of finely chopped toasted pecans.
- Assemble the cupcakes: Using a paring knife, cut a cone-shaped piece from the center of each cupcake. Fill this hole with the chilled pecan pie filling. Frost each cupcake generously with the butter pecan frosting, then decorate with reserved whole pecans and sprinkle additional chopped pecans on top.
Notes
- For an Intense Bourbon Flavor: Use 1 cup bourbon and omit the coffee to emphasize the bourbon taste. This stronger bourbon cupcake is ideal for adult gatherings.
- For a Mild Bourbon Flavor: Reduce bourbon to 1/4 cup and use 3/4 cup coffee or water instead to soften the bourbon presence.
- Can You Serve These to Kids? The alcohol cooks out during baking, making them safe for kids. However, if you bake with 1 cup bourbon, the cupcakes will retain a strong bourbon flavor and might not be suitable for children.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
