Description
These Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting combine rich chocolate cupcakes infused with bourbon, a sweet and gooey pecan pie filling, and a luscious butter pecan frosting topped with toasted pecans. Perfect for bourbon lovers, this decadent dessert balances nutty, boozy, and creamy flavors in every bite.
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
- Prepare the Pecan Pie Filling: Preheat the oven to 350°F. Line a baking sheet with parchment paper and combine the pecans, 2 tablespoons bourbon, 1 teaspoon vanilla extract, 2 tablespoons brown sugar, and cinnamon on the sheet. Toast in the oven for 8-10 minutes until fragrant and slightly toasted. Sprinkle sea salt over them, then roughly chop the pecans, setting aside 22 whole pecans for cupcake topping.
- Cook the Filling Mixture: In a large pot, whisk together the egg yolks, cornstarch, and 1 tablespoon water until smooth. Add 1/2 cup brown sugar, maple syrup, and a pinch of salt. Place over medium-high heat and bring to a boil while stirring continuously. Cook until the mixture thickens, about 5-8 minutes. Remove from heat and strain through a fine mesh sieve into a heatproof bowl. Stir in about 1 cup of the chopped pecans and 2 teaspoons vanilla extract. Cover and chill in the refrigerator for about 1 hour until set.
- Prepare Cupcake Liners and Oven: Preheat oven to 350°F again if needed. Line 20-22 cupcake molds with paper liners.
- Make the Cupcake Batter: Using a stand mixer or hand mixer, beat together the melted coconut oil, bourbon, coffee or water, eggs, Greek yogurt, and granulated sugar until combined. Add the flour, cocoa powder, baking soda, and kosher salt. Mix until the batter is smooth with no lumps.
- Bake the Cupcakes: Evenly distribute the batter among the lined cupcake molds. Bake in the preheated oven for 18-22 minutes or until the tops are just set and the centers no longer jiggle. Remove from oven and allow to cool completely.
- Make the Butter Pecan Frosting: In a medium saucepan, melt 4 tablespoons of butter with the heavy cream and brown sugar. Bring 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 the bowl in the freezer or refrigerator for 15-20 minutes until cool to the touch.
- Finish the Frosting: Remove the bowl from the freezer and add the remaining 12 tablespoons of butter, vanilla extract, and powdered sugar. Beat until smooth and well combined. Fold in 1/2 to 1 cup of the finely chopped toasted pecans.
- Assemble the Cupcakes: Using a paring knife, cut a cone-shaped piece from the center of each cooled cupcake. Fill the hollow with the chilled pecan pie filling. Frost the cupcakes generously with the butter pecan frosting. Sprinkle the remaining toasted pecans on top and finish each cupcake with a reserved whole pecan.
Notes
- For an Intense Bourbon Flavor: Use 1 cup bourbon instead of 1/2 cup and omit the coffee for a stronger bourbon taste. This version will have prominent bourbon notes and is not recommended for children due to the flavor intensity.
- For a Mild Bourbon Flavor: Use 1/4 cup bourbon combined with 3/4 cup coffee or water to reduce the bourbon punch.
- Serving to Kids: The alcohol cooks out during baking, making these cupcakes safe for children when using the standard 1/2 cup bourbon. However, if using the full cup bourbon option, it is best not to serve to children as the flavor remains potent.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 105mg
