Name: Chocolate Bourbon Pecan Cupcakes Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 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

If you’re a fan of rich, deeply flavorful desserts, then you’re going to fall head over heels for this Chocolate Bourbon Pecan Cupcakes Recipe. I first tried making these for a holiday get-together, and let me tell you, they were the star of the show. Imagine moist chocolate cupcakes with a kiss of bourbon, a gooey pecan pie filling center, and the most luscious butter pecan frosting swirling on top – these cupcakes are indulgence at its finest. Stick with me here, because I’m excited to share all the tips and tricks that will help you nail this recipe and wow everyone you serve it to!

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Why You’ll Love This Recipe

Irresistible Flavor Combo: Chocolate, bourbon, and pecan come together in perfect harmony – every bite is a celebration.
Textural Delight: You get moist, fluffy cupcakes with crunchy toasted pecans and a rich, gooey pie filling center that surprises you.
Showstopper for Any Occasion: Whether it’s a party, holiday, or just because, these cupcakes feel fancy but not complicated to make.
Flexible Flavor Intensity: You can customize the bourbon kick to your liking, making it perfect for both kids and adults.

The image shows dark brown round mini cakes with a rough texture forming the base layer. Each cake has a hollow center filled with a glossy syrup that shines under the light, creating a golden wet layer. Pieces of walnut with a light brown color and slightly crunchy texture sit on top of the syrup, forming the top layer. The cakes are placed on a dark wooden surface, but in the new image, they would be on a white marbled texture. The cakes look moist and rich, with the shiny syrup and nuts standing out against the dark cake. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Bourbon Pecan Cupcakes, bourbon pecan cupcakes, chocolate pecan cupcakes, decadent cupcake recipe, holiday dessert recipes

Ingredients You’ll Need

Each component of this Chocolate Bourbon Pecan Cupcakes Recipe uses ingredients that bring their unique magic – from the rich cocoa to the warm bourbon, and of course, the star nut, pecan. Here are some shopping tips to ensure your cupcakes turn out fabulous.

Flat lay of raw whole pecans scattered, a small white bowl of light amber maple syrup, a small white bowl of packed light brown sugar, a small white bowl of granulated sugar, two whole uncracked brown eggs, a small white bowl of plain Greek yogurt, a small white bowl of unsweetened cocoa powder, a small white bowl of all-purpose flour, a small white bowl of ground cinnamon, a small white bowl of cornstarch, a small white bowl of powdered sugar, a small white bowl of melted coconut oil, a small white bowl of salted butter sticks, a small white bowl of heavy cream, a small white bowl of vanilla extract, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Bourbon Pecan Cupcakes, bourbon pecan cupcakes, chocolate pecan cupcakes, decadent cupcake recipe, holiday dessert recipes

Raw Pecans: Fresh, raw pecans toast beautifully and become the perfect crunchy topping and filling ingredient.
Bourbon: Choose your favorite bottle, but pour a little extra to taste – it’s what gives this recipe its irresistible warmth.
Vanilla Extract: Pure vanilla really elevates the flavor depth here—don’t substitute artificial vanilla.
Brown Sugar: I like a mix of light and dark for a richer caramel flavor in the pie filling and frosting.
Ground Cinnamon: Adds a hint of spice that pairs perfectly with the pecan and bourbon flavors.
Egg Yolks & Whole Eggs: Use fresh, room temperature eggs for best texture and rise.
Cornstarch: This thickens the pecan pie filling, so it stays gooey but not runny.
Real Maple Syrup: Adds natural sweetness and complements the nuttiness of the pecans.
Coconut Oil: I love this for moist cupcakes—it lends a subtle tropical note without overpowering.
Strong Black Coffee or Water: Coffee heightens the chocolate flavor beautifully.
Plain Greek Yogurt: Adds moisture and a slight tang, balancing the sweetness perfectly.
Granulated Sugar: For classic sweetness in the cupcake base.
All-Purpose Flour: The foundation for tender cupcakes.
Unsweetened Cocoa Powder: Use a good quality cocoa for that deep chocolate punch.
Baking Soda & Kosher Salt: Important for rise and flavor enhancement.
Salted Butter: Key ingredient for the buttery frosting that ties the pecan flavor together.
Heavy Cream: Adds creaminess to the frosting.
Powdered Sugar: For smooth, fluffy 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

I love how versatile this Chocolate Bourbon Pecan Cupcakes Recipe is, and customizing it makes each batch your own. Don’t be afraid to tweak things based on your pantry or taste buds—it’s a fun way to make these your signature treats.

For a stronger bourbon punch: I once swapped the coffee for extra bourbon—great if you want the grown-up flavor to shine through fully, but keep it away from kids then.
Dairy-free swap: Using coconut oil instead of butter in the frosting works beautifully if you’re avoiding dairy.
Nut-free version: If you have nut allergies, try toasted sunflower seeds instead of pecans—still crunchy and delicious!
Flavor twist: Add a dash of orange zest to the cupcake batter for a citrus-chocolate combo my family can’t get enough of.

How to Make Chocolate Bourbon Pecan Cupcakes Recipe

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

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Toss those raw pecans with bourbon, vanilla, brown sugar, and cinnamon right on the sheet—this quick toast brings out the nuts’ natural oils and deepens the flavor. Bake them for about 8-10 minutes until they smell nutty and look golden. Sprinkle some sea salt before chopping most roughly—leave some whole for garnishing. This toasted pecan mixture is crucial because it gives the filling and topping that irresistible nutty crunch.

Next, whisk egg yolks, cornstarch, and a bit of water in a pot until smooth. Stir in the brown sugar, maple syrup, and a pinch of salt. Heat on medium-high, stirring continuously until it thickens to a custard-like consistency—this will take around 5-8 minutes. Pro tip: don’t stop stirring here, or you’ll end up with lumps or burnt spots. Strain the mixture, then fold in about 1 cup of chopped pecans and vanilla. Chill it for at least an hour to let it set nicely, creating that gooey center you’ll love.

Step 2: Mix the Chocolate Bourbon Cupcake Batter

While the filling chills, line your cupcake tray with paper liners. Using a stand or hand mixer, beat the melted coconut oil, bourbon, coffee (or water), eggs, Greek yogurt, and sugar together. The bourbon gives the cupcakes their signature warmth and depth, while the coffee boosts the chocolate flavor—trust me, you won’t want to skip it if you like your chocolate rich! Then, add the flour, cocoa powder, baking soda, and salt and mix till everything’s smoothly combined. Your batter will be pleasantly thick but pourable. If it feels too stiff, sometimes a splash of coffee helps loosen it up without thinning the richness.

Step 3: Bake the Cupcakes to Perfection

Divide the batter evenly among your cupcake molds—this recipe makes about 20-22 cupcakes, depending on the size. Bake at 350°F for 18-22 minutes, or until the tops are set and spring back gently if you press them. They should no longer jiggle in the middle. When I first made this recipe, I learned keeping a close eye in the last few minutes is key—overbaked cupcakes get dry fast, and nobody wants that. Let them cool completely before moving on to filling and frosting.

Step 4: Make the Decadent Butter Pecan Frosting

In a medium saucepan, melt together 4 tablespoons of butter, heavy cream, and brown sugar. Bring it to a boil and cook for a minute so the sugar dissolves completely—this creates a silky caramel base for your frosting. Remove from heat and pour into your mixer’s bowl. Pop it into the freezer or fridge for 15-20 minutes to cool it down; it makes whipping it up much easier.

Once cooled, add the remaining butter, vanilla, and powdered sugar to the bowl. Beat it until creamy and fluffy. Stir in ½ to 1 cup of the finely chopped toasted pecans for that unmistakable pecan crunch in each bite. I find that folding in pecans right at the end maintains their texture beautifully.

Step 5: Assemble the Cupcakes

Using a paring knife or cupcake corer, cut a small cone-shaped hole from the center of each cupcake. Fill each one with a generous spoonful of the chilled pecan pie filling—this hidden surprise inside is what takes these cupcakes over the top. Top them off with the luscious butter pecan frosting, and sprinkle the remaining pecans on top for a beautiful finish. For an extra-special touch, place one whole pecan on each cupcake. My family goes crazy for this step when I do it, and frankly, it makes them look as good as they taste!

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Pro Tips for Making Chocolate Bourbon Pecan Cupcakes Recipe

Don’t Rush the Pecan Pie Filling: Letting it chill and set is crucial for that gooey, rich center – it makes all the difference.
Bourbon Balance: Adjust bourbon amounts to suit your taste; using coffee balances flavor and keeps alcohol subtle for family-friendly treats.
Use Room Temperature Eggs and Yogurt: It helps the batter come together smoothly and produces lighter cupcakes.
Timing the Frosting Cool-Down: Chilling the caramel butter mixture before beating prevents greasy frosting and ensures fluffy texture.

How to Serve Chocolate Bourbon Pecan Cupcakes Recipe

The image shows a close-up of a dark chocolate cupcake cut in half, revealing three layers. The bottom layer is the moist, dark chocolate cake with a rough texture. In the middle, there is a layer of golden caramel sauce oozing out. The top layer is a thick swirl of light beige frosting, creamy and fluffy, topped with a whole pecan. Surrounding the cupcake are some scattered pecan pieces and crumbs on a brown surface, with another whole cupcake in the background, also topped with light beige frosting and pecan pieces. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Bourbon Pecan Cupcakes, bourbon pecan cupcakes, chocolate pecan cupcakes, decadent cupcake recipe, holiday dessert recipes

Garnishes

My favorite garnishes for these cupcakes are simple yet elegant: whole toasted pecans placed on top add a nice visual and textural touch. A light dusting of cocoa powder across the frosting can make them look even more decadent. Sometimes, I drizzle a little pure maple syrup or bourbon caramel sauce just before serving for extra flair—totally optional but so worth it.

Side Dishes

These cupcakes pair beautifully with a warm cup of coffee or a mild black tea. If you’re serving for dessert after dinner, a scoop of vanilla bean ice cream alongside really complements the flavors. For a festive brunch, I love offering fresh fruit like sliced pears or berries to balance the richness.

Creative Ways to Present

For holidays or special occasions, I like to serve these cupcakes on a vintage cake stand with rustic parchment paper underneath the liners. Tying a thin, natural-colored twine around each cupcake adds a charming, rustic touch that guests always notice. If you’re gifting them, package a few in a pretty box with a speckled wax paper lining and a handwritten tag—it never fails to bring smiles!

Make Ahead and Storage

Storing Leftovers

I store these cupcakes in an airtight container in the fridge to keep the frosting firm and the filling fresh. They stay delicious for up to 4 days, so you can easily bake ahead for a party. Before serving, let them come to room temperature for about 30 minutes for the best flavor and texture.

Freezing

I’ve had great success freezing these cupcakes without frosting. I bake and cool them, then wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. When you’re ready, thaw overnight in the fridge and frost just before serving for a fresh taste and perfect texture.

Reheating

To warm leftover cupcakes, especially if you like them slightly warm, I pop them in the microwave for about 10-12 seconds. Be careful not to overheat, or the filling can get too soft. If they’re refrigerated, give them a few minutes at room temp first. I wouldn’t reheat frosted cupcakes—best served cool or room temp so the frosting holds its shape.

FAQs

Can I make the pecan pie filling ahead of time?

Yes! In fact, making the pecan pie filling up to a day ahead actually improves its texture and flavor, as it needs to chill and set properly. Just keep it well-covered in the fridge until you’re ready to use it.
Is the bourbon flavor very strong in these cupcakes?

The bourbon flavor can be adjusted depending on your preference. If you want a mild bourbon hint, use half bourbon and half coffee or water in the cupcake batter. For a stronger bourbon punch, use full bourbon and omit the coffee. Keep in mind that baking cooks off much of the alcohol, but the flavor remains delicious.
Can kids enjoy these cupcakes?

Absolutely! When you use the milder bourbon option (with coffee) or less bourbon, the alcohol bakes off, making these safe for kids. However, if you use the full cup of bourbon for a bold flavor, I wouldn’t serve those to children, as the bourbon flavor will be noticeable.
Can I use a different nut instead of pecans?

You can substitute other nuts like walnuts or pistachios if you prefer, but pecans offer a unique buttery flavor and texture that pairs best with this recipe. For nut allergies, toasted seeds can work as an alternative.

Final Thoughts

I absolutely love how this Chocolate Bourbon Pecan Cupcakes Recipe turns out every single time. There’s something so satisfying about the layers of flavor and texture you get—from that decadent chocolate bourbon cupcake base to the surprising pecan pie filling center and buttery frosting. These cupcakes have become my go-to when I want to impress with something cozy yet elegant. I hope you’ll give them a try and enjoy the process as much as I do. Trust me, once you bite into one, you’ll be eager to bake them again and again!