Why Make This Recipe
Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting bring together the rich flavors of chocolate and pecans with a hint of bourbon for a delightful treat. These cupcakes are perfect for celebrations or just a sweet indulgence at home. The addition of the butter pecan frosting makes them extra special, providing a creamy and nutty topping that pairs wonderfully with the chocolate base.
How to Make Chocolate Bourbon Pecan Pie Cupcakes
Ingredients
- 4 large egg yolks
- 2 large eggs at room temperature
- 2/3 cup plain Greek yogurt at room temperature
- 16 tablespoons salted butter at room temperature
- 1/2 cup heavy cream
- 3 teaspoons vanilla extract
- 1/2 cup light or dark brown sugar
- 1/4 cup cornstarch
- 3/4 cup real maple syrup
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup packed brown sugar
- 3 cups powdered sugar
- 1 cup melted coconut oil
- 1/2 teaspoon ground cinnamon
- 3 cups raw pecans
- 2 tablespoons bourbon
- 1/2 cup strong black coffee or water
- 1 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
Directions
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a mixing bowl, beat together the egg yolks, eggs, Greek yogurt, and 1 stick of butter until smooth.
- In a separate bowl, combine the heavy cream, vanilla extract, brown sugar, and cornstarch. Mix until well combined.
- Add the maple syrup and the egg mixture to this bowl and mix until smooth.
- In another bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the melted coconut oil, coffee, and ground cinnamon.
- Finally, mix in the raw pecans and bourbon.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- For the Butter Pecan Frosting: Beat together the 2nd stick of room temperature butter and powdered sugar until creamy.
- Adjust the consistency with a little milk if it’s too thick.
- Top each cooled cupcake with the frosting and extra pecans if desired.
How to Serve Chocolate Bourbon Pecan Pie Cupcakes
Serve these cupcakes on a pretty plate or a cupcake stand for a nice touch. They can be enjoyed as a dessert after a meal or as a sweet snack during the day. These cupcakes also make a great party treat or a delicious gift for friends and family!
How to Store Chocolate Bourbon Pecan Pie Cupcakes
Store the cupcakes in an airtight container at room temperature for up to three days. If you need to keep them for longer, you can refrigerate them for up to a week. Let them come to room temperature before serving for the best taste and texture.
Tips to Make Chocolate Bourbon Pecan Pie Cupcakes
- Make sure all your ingredients are at room temperature for a smoother batter.
- Be careful not to overmix the batter; mix just until combined for fluffy cupcakes.
- Toast the pecans for added flavor before folding them into the batter if you like.
- Add a pinch of salt to the frosting for a nice balance of sweetness.
Variation
For a non-alcoholic option, you can replace the bourbon with extra vanilla extract or a splash of almond milk. You can also experiment with different nuts, like walnuts or almonds, to change up the flavor.
FAQs
1. Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day ahead and store them in an airtight container. Frost them just before serving.
2. What can I use instead of pecans?
You can use walnuts or almonds if you prefer a different type of nut in your cupcakes.
3. Is it possible to freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to three months. Just make sure they are in a freezer-safe container. Frost them after thawing for best results.
Chocolate Bourbon Pecan Pie Cupcakes
Ingredients
For the cupcake batter
- 4 large egg yolks
- 2 large eggs at room temperature
- 2/3 cup plain Greek yogurt at room temperature
- 16 tablespoons salted butter at room temperature
- 1/2 cup heavy cream
- 3 teaspoons vanilla extract
- 1/2 cup light or dark brown sugar
- 1/4 cup cornstarch
- 3/4 cup real maple syrup
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 3 cups raw pecans
- 2 tablespoons bourbon
- 1/2 cup strong black coffee or water
- 1 cup melted coconut oil
- 1/2 teaspoon ground cinnamon
For the Butter Pecan Frosting
- 1 stick room temperature butter
- 3 cups powdered sugar
- milk for adjusting consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a mixing bowl, beat together the egg yolks, eggs, Greek yogurt, and 1 stick of butter until smooth.
- In a separate bowl, combine the heavy cream, vanilla extract, brown sugar, and cornstarch, mixing until well combined.
- Add the maple syrup and the egg mixture to this bowl and mix until smooth.
- In another bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the melted coconut oil, coffee, and ground cinnamon.
- Mix in the raw pecans and bourbon.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
Baking
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
Frosting
- For the Butter Pecan Frosting, beat together the 2nd stick of room temperature butter and powdered sugar until creamy.
- Adjust the consistency with a little milk if it’s too thick.
- Top each cooled cupcake with the frosting and extra pecans if desired.