Indulge in a decadent treat that combines the best of two worlds: rich, chocolatey cupcakes and the gooey, nutty goodness of pecan pie. These Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting are a show-stopper dessert for any celebration or cozy gathering. Topped with buttery pecans and infused with a touch of bourbon, they’re a flavorful adventure in every bite!
Why You’ll Love This Recipe
- Combines chocolate, bourbon, and pecans for a sophisticated flavor profile.
- Features three delicious layers: moist chocolate cupcakes, creamy pecan pie filling, and luscious butter pecan frosting.
- Perfect for special occasions or when you want to impress guests.
Kitchen Equipment Needed
- Mixing bowls
- Baking sheet
- Whisk
- Stand mixer or hand-held mixer
- Muffin tin with cupcake liners
- Small saucepan
- Fine mesh sieve
- Paring knife
Step-by-Step Instructions
Step 1: Make the Pecan Pie Filling
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Combine:
- 3 cups raw pecans
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
Spread the mixture evenly on the baking sheet and bake for 8-10 minutes until toasted. Sprinkle with sea salt and let cool. Roughly chop the pecans, reserving 22 whole pecans for garnish.
In a large pot, whisk together:
- 4 large egg yolks
- ¼ cup cornstarch
- 1 tablespoon water
Add:
- ½ cup packed brown sugar
- ¾ cup maple syrup
- A pinch of salt
Place the pot over medium-high heat and bring to a boil, whisking continuously. Cook for 5-8 minutes, or until the mixture thickens. Remove from heat and strain through a fine mesh sieve into a heatproof bowl. Stir in 1 cup of chopped pecans and 2 teaspoons vanilla extract. Cover and refrigerate for 1 hour until set.
Step 2: Bake the Cupcakes
Preheat the oven to 350°F (175°C). Line 20-22 cupcake molds with paper liners.
In a mixing bowl, combine:
- 1 cup melted coconut oil
- ½ cup bourbon
- ½ cup strong black coffee or water
- 2 large eggs, at room temperature
- ⅔ cup plain Greek yogurt, at room temperature
- 1 cup granulated sugar
Add:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon kosher salt
Mix until smooth and no lumps remain. Divide the batter evenly among the cupcake liners and bake for 18-22 minutes, or until the centers are set. Let cool completely.
Step 3: Prepare the Butter Pecan Frosting
In a small saucepan, melt together:
- 4 tablespoons salted butter
- ½ cup heavy cream
- 1 cup packed brown sugar
Bring to a boil and cook for 1 minute, ensuring the sugar dissolves. Remove from heat and transfer to the bowl of a stand mixer. Place the bowl in the freezer (or refrigerator) for 15-20 minutes until cool to the touch.
Once cooled, add:
- The remaining 12 tablespoons salted butter, softened
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
Beat until smooth and fluffy. Fold in ½-1 cup finely chopped toasted pecans for added texture and flavor.
Step 4: Assemble the Cupcakes
Using a paring knife, cut a small cone-shaped piece from the center of each cooled cupcake. Fill each hole with the chilled pecan pie filling.
Frost the cupcakes with the butter pecan frosting, using a piping bag or spatula. Sprinkle the tops with the remaining chopped pecans and place one reserved whole pecan on each cupcake for garnish.
Serving and Storage Tips
- Serving: These cupcakes are best served at room temperature. Perfect for holiday parties, birthdays, or any festive gathering.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
Variations
- Non-Alcoholic Version: Omit bourbon and replace it with additional coffee or water in both the filling and cupcake batter.
- Nut-Free Option: Substitute pecans with toasted coconut or omit nuts entirely.
- Mini Cupcakes: Use a mini muffin tin for bite-sized treats; adjust baking time to 10-12 minutes.
Helpful Notes and Tips from Chefs
- Use High-Quality Bourbon: A good-quality bourbon adds depth and richness to the flavor.
- Don’t Skip the Sieve: Straining the pecan pie filling ensures a silky-smooth texture.
- Chill the Frosting Base: Ensure the butter-sugar mixture is completely cooled before whipping to achieve the perfect consistency.
- Room Temperature Ingredients: Using room temperature eggs and yogurt helps create a smooth batter and ensures even baking.
Frequently Asked Questions
Q1: Can I make these cupcakes ahead of time?
A: Yes! You can bake the cupcakes and prepare the filling a day in advance. Assemble and frost them on the day of serving for the freshest taste.
Q2: Can I freeze the cupcakes?
A: Unfrosted cupcakes freeze well for up to 2 months. Thaw at room temperature and add the filling and frosting before serving.
Q3: What type of cocoa powder should I use?
A: Unsweetened cocoa powder works best. Dutch-processed cocoa can also be used for a deeper flavor.
Q4: Can I use a different frosting?
A: Absolutely! Cream cheese frosting or chocolate buttercream would pair wonderfully with these cupcakes.
Q5: Can I make this recipe gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour for similar results.
These Chocolate Bourbon Pecan Pie Cupcakes are a luxurious dessert that’s worth the effort. With their rich flavors and stunning presentation, they’re sure to be the highlight of any event!