Bourbon Pecan Pie Cupcakes

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!

Pumpkin Porter Cupcakes with Cream Cheese Frosting

Beware! They are sinfully good. Pumpkin everything paired with a pumpkin porter brings out all your wishes this hallows eve.

Yield: 36 cupcakes

Time: 30-40 minutes

INGREDIENTS

Cupcakes

3 cups all purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tsp pumpkin spice (or cinnamon)

½ cup unsalted butter softened

½ cup vegetable oil

1 cup granulated sugar

1 cup brown sugar

3 eggs

1 tsp vanilla extract

½ cup milk

1 ¼ cup canned pumpkin

1 ½ cup pumpkin beer (I used a porter, but any will work)

Frosting

1 package (8 ounces) cream cheese, softened

1/2 cup unsalted butter, softened

3-4 cups powdered sugar

1 tsp vanilla extract

INSTRUCTIONS

Preheat oven to 350 degrees. Line cupcake tins with liners, set aside.

In a large bowl, stir flour, baking powder, baking soda, pumpkin spice and salt together to combine. Set aside.

In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs one at a time, until mixture becomes very light and fluffy. Add in vanilla, milk, pumpkin and pumpkin beer into mixture until thoroughly mixed in. Scrape the sides of the bowl and mix again briefly.

Alternate adding flour mixture with pumpkin mixture. Scrape the sides and mix again to ensure a smooth batter.

Fill in prepared cupcake liners three-fourths of the way full. Bake 18-20 minutes or until toothpick comes out clean.

Cool 10 minutes in cupcake tin before removing to cool completely.

Frosting

In a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla; beat until completely smooth.

Core out middle of cupcakes (I used a tool to coring tool but you can use a cookie cutter or spoon), frost cupcakes filling the hollowed centers. Placed cored out cupcake on top of cupcake, as a ‘pumpkin’ then use a clove as the stem…

Enjoy!

Salted Caramel Bourbon Cupcakes

SALTED CARAMEL BOURBON CUPCAKES

These Caramel Bourbon Cupcakes are full of flavor! The bourbon brings out the flavor of the brown sugar and notes of cinnamon without being overwhelming.

Yield: 12 cupcakes

Time: 20-30 minutes

INGREDIENTS

Cupcakes:

6 tablespoons unsalted butter, room temperature

¼ cup sugar

½ cup brown sugar, unpacked

6 tablespoons sour cream, room temperature

2 teaspoons vanilla extract

3 large egg whites, room temperature

1 ¼ cups all purpose flour

2 teaspoons baking powder

¼ teaspoon salt

¼ teaspoon cinnamon, optional

4 tablespoons milk, room temperature

4 tablespoons bourbon whiskey

Frosting:

1 cup unsalted butter

4 cups confectioners’ sugar

3-4 tablespoons caramel sauce

3 tablespoons bourbon whiskey

½ teaspoon vanilla

INSTRUCTIONS

Cupcakes:

Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.

In a small bowl, mix together flour, baking powder, salt and cinnamon. Set aside.

In a large mixing bowl, whip together the butter and sugars together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of mixing time.

Add sour cream and vanilla extract and mix until well combined.

Add egg whites one at a time, mixing until well combined after each. Scrape down sides of bowl as needed to be sure all ingredients are well incorporated.

In a small measuring cup, combine milk and bourbon. Set aside.

Add half of the dry ingredients to the batter and mix until well combined. Add the bourbon mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.

Fill the cupcake liners about halfway. Bake for 14-16 minutes, or until a toothpick inserted comes out clean.

Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

Frosting:

Add the butter to a large mixer bowl and mix until smooth.

Add about half of the powdered sugar and mix until smooth and well combined.

Add 3-4 tablespoons of caramel sauce, vanilla, and bourbon to the frosting and mix until well combined.

Add remaining powdered sugar and mix until smooth.

Add additional caramel sauce as needed to get desired consistency.

Frost cooled cupcakes and drizzle with warmed caramel if you choose…

Enjoy!