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Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

Guys, I loved those Oreos, but these cupcakes are really where it’s at. I guess the hard-core chocolate lover that my mom has forever ingrained into me can never stray too far from the classics I grew up loving.
I've always said that my mother's Chocolate Bourbon Pecan Pies are among my favorites.

The filling gets me every time.

A lot are, and I mean a good deal but I knew that I needed to make a pie cupcake.

Recipe adapted from here
Bourbon Chocolate Cupcakes
  • 1 cup bourbon*
  • 1 cup canola oìl
  • 2 large eggs
  • 2/3 cup greek yogurt
  • 1 1/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons bakìng soda
Pecan Pìe Fìllìng
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/2 cup brown sugar
  • 3/4 cup corn syrup
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 2 tablespoons bourbon
  • 1 teaspoon vanìlla extract
Butter Pecan Frostìng:
  • 1/4 cup butter 1/2 stìck
  • 2/3 cup heavy cream
  • 1 cup + 2 tablespoons packed brown sugar
  • 1/2 cup butter softened, 1 stìck
  • 3 cups powdered sugar
  • 1 tablespoon + 1 teaspoon vanìlla extract dìvìded
  • 2 tablespoons bourbon
  • 1/4 teaspoon cìnnamon
  • 1 1/2 cup fìnely chopped raw pecans + 18 whole pecans
  1. Preheat oven to 350 degrees F. Line 2 regular cupcake pans with 18 liners.
  2. In a medium bowl, beat the bourbon, canola oil, eggs, greek yogurt and sugar using an electric mixer.
  3. Gradually add cocoa powder, flour, salt and baking soda, mixing on low speed until just incorporated.
  4. Fill baking cups three-fourths full. Bake for around 18-22 minutes. Allow to cool before filling or coated.
  5. Meanwhile make the pecan pie filling. Blend 1/4 cup cold water whisk until smooth. Add eggs, corn syrup, the sugar, salt and corn starch mixture. Bring the mixture to a boil, whisking for about 5 minutes. Don't stop whisking the mix in the start or you will wind up with scrambled eggs. Remove from the heat and stir in bourbon, the pecans and vanilla. Allow the mixture to cool a couple of minutes and then move to the refrigerator for a minumum of one hour or until thickened and completely cooled.
  6. To make the frosting. Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
  7. In a medium sauce pan, melt 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for a minute. Remove from the heat and add to the bowl of a stand mixer. Set the bowl in the freezer (or refrigerator for more ) for 15-20 minutes or until cool.
  8. In a bowl whisk together the bourbon, 1 tbsp vanilla, 2 tablespoons brown sugar and cinnamon. Add pecans and stir to coat. Transfer nuts. Bake for 15 to 20 minutes until toasted. Remove and throw with 1 tbsp butter. Allow to cool 10 minutes.
  9. Grab the butter mixture and add the cup room temperature butter, vanilla and powdered sugar into the bowl and beat until well blended. Mix in about 1/2 cup. If the frosting isn't stiff enough to frost the cupcakes put it in the freezer for 15minutes or the refrigerator for 20-30 minutes. The whip it for a moment to get everything and eliminate.
  10. To build the cupcakes: Use a small paring knife to cut a one-piece piece in the middle of each cupcake. Fill the hole. Insert the frosting (if you would like to pipe the frosting using a round suggestion, double the frosting recipe and then swirl the frosting on in a circular motion) and sprinkle each cupcake with the remaining pecans. If desired top with 1 pecan.

                    1 Response to "Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting"

                    1. This recipe is a bit hard to follow with all the missing words and grammatical errors��. Despite that, and the three attempts at the caramel filling, I managed to make some pretty good cupcakes. I did go with a different caramel recipe bc I gave up trying to not cool the 3 eggs, it’s impossible! This recipe def needs some clarification but it does turn out pretty good.


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