Description
Decadent chocolate bourbon cupcakes filled with gooey pecan pie filling and topped with rich butter pecan frosting — a show-stopping dessert perfect for any special occasion.
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
- 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
- Toast the Pecans for the Filling: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Combine pecans, bourbon, 1 teaspoon vanilla, 2 tablespoons brown sugar, and cinnamon. Bake 8-10 minutes until fragrant. Sprinkle with sea salt and roughly chop, reserving 22 whole pecans for topping.
- Make the Pecan Pie Filling: In a pot, whisk egg yolks, cornstarch, and 1 tablespoon water until smooth. Add 1/2 cup brown sugar, maple syrup, and a pinch of salt. Cook over medium-high heat, stirring, for 5-8 minutes until thickened. Strain into a heatproof bowl, stir in 1 cup chopped toasted pecans and 2 teaspoons vanilla. Chill for 1 hour.
- Prepare the Chocolate Bourbon Cupcakes: Preheat oven to 350°F (175°C). Line 20–22 cupcake molds with liners. In a stand mixer, beat coconut oil, bourbon, coffee or water, eggs, yogurt, and sugar until smooth. Add flour, cocoa powder, baking soda, and salt. Mix until lump-free. Divide batter among liners and bake 18–22 minutes. Cool completely.
- Make the Butter Pecan Frosting: In a saucepan, melt 4 tablespoons butter, cream, and brown sugar over medium heat. Bring to a boil and cook for 1 minute. Transfer to a mixing bowl and chill for 15–20 minutes. Add remaining butter, vanilla, and powdered sugar. Beat until creamy, then stir in 1/2–1 cup finely chopped toasted pecans.
- Assemble the Cupcakes: Cut a cone from the center of each cupcake. Fill with pecan pie filling. Frost with butter pecan frosting, sprinkle with chopped pecans, and top with a whole pecan.
Notes
If desired, replace bourbon with maple syrup for a non-alcoholic version. Store cupcakes refrigerated and bring to room temperature before serving for the best texture and flavor.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 540
- Sugar: 40g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg