Chocolate Bourbon Pecan Pie Cupcakes

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting. They might be a mouthful to say, but they’re a delicious mouthful to eat!

These are moist chocolate cupcakes spiked with a liberal dose of bourbon. What could be better? How about a center oozing with bourbon-flavored pecan pie filling? But wait, there’s more! Bourbon also lends its depth to the decadent butter pecan frosting. Perhaps not the cupcakes you want to make for a child’s birthday party. But they were perfect for our Gourmet Group dinner! Lynda treated us to this delicious dessert as part of our Recipes You Always Wanted to Make for Thanksgiving dinner.

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

Plan Ahead

Our Gourmet Group often gravitates toward recipes that are a little more involved for our special dinners. This recipe falls into that intermediate level category. Not because they’re overly complex, but they do take a few hours to make, so plan accordingly. In fact, you may want to make the cupcakes a day in advance. Then make the filling and frosting and assemble your cupcakes the next day. While they take more time, they’re worth it, for the wow factor. Check out this link for cupcake construction and gorgeous pecan pie filling views.

Speaking of wow factor, I was wowed by Lynda’s bright pink plastic cupcake carrier. Not only was it perfect for the job, it looked like something Barbie would use to tote her cupcakes to a party. Well, cupcakes of this caliber deserve to ride in style, don’t you think?

Wine Pairing

Champagne turned out to be an excellent pairing with this chocolatey, rich, nutty dessert. Not just any old champagne either. Vueve Clicquot, one of my personal favorites. Great selection Lynda and Brian!

Here’s a snapshot of the rest of our delicious menu. Head over to Recipes You Always Wanted to Make for Thanksgiving or to the recipe index for these additional recipes.

Thanks for adding a Star Rating (IN RECIPE) To Let Others Know What You Thought!

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting are decadant, chocolately, rich and boozey.

5 from 1 vote

Print Pin Rate

Prep Time: 1 hour hour

Cook Time: 1 hour hour

Servings: 18

Author: Half Baked Harvest

Ingredients

Bourbon Chocolate Cupcakes

• 1 cup bourbon*
• 1 cup canola oil
• 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 baking soda

Pecan Pie Filling

• 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 vanilla extract

Butter Pecan Frosting

• 1/4 cup butter 1/2 stick
• 2/3 cup heavy cream
• 1 cup + 2 tablespoons packed brown sugar
• 1/2 cup butter softened 1 stick
• 3 cups powdered sugar
• 1 tablespoon + 1 teaspoon vanilla extract divided
• 2 tablespoons bourbon
• 1/4 teaspoon cinnamon
• 1 1/2 cup finely chopped raw pecans + 18 whole pecans

Instructions

• Preheat oven to 350 degrees Line 2 standard cupcake pans with 18 liners.
• In a medium bowl, beat the bourbon, canola oil, eggs, greek yogurt and sugar with an electric mixer.
• Slowly add cocoa powder, flour, salt and baking soda, combining on low speed until just incorporated.
• Fill baking cups three-fourths full. Bake for about 18-22 minutes. Allow to cool completely before filling, at least 2 hours or covered overnight.
• Meanwhile make the pecan pie filling. Combine 1/4 cup cold water with 2 tablespoons cornstarch, whisk until smooth. Add the brown sugar, corn syrup, eggs, salt and corn starch mixture to a sauce pan. Bring the mixture to a boil, whisking constantly for about 5 minutes. Do not stop whisking the mixture, especially in the beginning or you will end up with scrambled eggs. Remove the mixture from the heat and stir in the pecans, bourbon and vanilla. Allow the mixture to cool a few minutes and then transfer to the fridge for at least one hour or until completely cooled and thickened.
• To make the frosting. Preheat oven to 350 degrees Line a baking sheet with foil or a silicone baking mat.
• In a medium sauce pan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge) for 15-20 minutes, or longer, until cool.
• In a bowl whisk together the bourbon, 1 tablespoon vanilla, 2 tablespoons brown sugar and cinnamon. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 15 to 20 minutes, stirring occasionally, until toasted. Remove and toss the pecans with 1 tablespoon butter. Allow to cool 10 minutes, set aside.
• Now grab the cooled butter mixture and add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until well combined. Mix in about 1/2 cup of the chopped pecans. If the frosting is not stiff enough to frost the cupcakes place it in the fridge for 20-30 minutes or the freezer for 15 minutes. The remove and whip it for a few second to get everything smooth again.
• To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. Add the frosting. If you want to pipe the frosting, use a circular tip and double the frosting recipe. Swirl the frosting on in a circular motion and sprinkle each cupcake with the remaining pecans. If desired top with 1 whole pecan.

Notes

If you do not want to use a whole cup of bourbon you can do 1/2 cup coffee + 1/2 cup bourbon. I really recommend using all bourbon though!