This bourbon, pecan pie filled, chocolate cupcakes brings you all the nostalgia feelings Thanksgiving is sure to bring. This cupcake will become a tradition in any household.
Yield: 18 cupcakes
Time: 1 hour
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
Candied Pecans
1 tablespoon vanilla
2 tablespoons packed brown sugar
¼ teaspoon cinnamon
2 tablespoons bourbon
1 ½ cup finely chopped pecans
1 tablespoon butter
Butter Pecan Frosting
1/4 cup butter 1/2 stick
2/3 cup heavy cream
1 cup packed brown sugar
1/2 cup butter softened, 1 stick
3 cups powdered sugar
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees. Line cupcake tins with liners, set aside.
Bourbon chocolate cupcakes:
Stir cocoa powder, flour, salt and baking soda until combined.
In a medium bowl, beat the bourbon, canola oil, eggs, Greek yogurt and sugar with an electric mixer. Add the dry ingredients till incorporated.
Fill baking cups three-fourths full. Bake for about 18-22 minutes. Allow to cool completely before filling.
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 cornstarch mixture to a sauce pot. Bring the mixture to a boil, whisking constantly for about 5 minutes. Do not stop whisking the mixture.
Remove the mixture from the heat and stir in 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.
Candied nuts:
Preheat oven to 350 degrees. Line a baking sheet with foil or a silicone baking mat.
In a bowl whisk together the bourbon, vanilla, brown sugar and cinnamon. Add chopped pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 15 to 20 minutes, stirring occasionally, until toasted. (These nuts may toast faster depending on the oven, so keep a good eye on them!) Remove and toss the pecans with melted butter. Set aside.
Butter Pecan frosting:
In a medium saucepan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. Remove from heat and add to the bowl that can be used for electric mixing. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool.
Once butter mixture cooled, add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until well combined. If the frosting is not stiff enough to frost the cupcakes place it in the fridge for 20-30 minutes or the freezer for 15minutes. Then remove and whip it for a few seconds to get everything smooth again. (Optional: Mix in about 1/2 cup of the candied pecans or leave for a garnish).
To assemble the cupcakes:
Use a small knife 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, I suggest not adding candied nuts to the frosting and only using it for garnish. The nuts make piping difficult and not a smooth swirl). Sprinkle each cupcake with the remaining pecans.
Enjoy!
