Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting #dessert #thebestcake

 At that point there is the pecan pie filling. I utilized my mother's formula, yet cooked it on the stove to thicken it so I could then stuff it in the focal point of every cupcake. At last, the spread pecan icing. Truly, it is the best topper to the cupcakes. It's impeccably sweet and loaded down with whiskey coated broiled pecans.

Goodness my gooosssh. SO stunning.

So they may take some time, however, it is turning into the Christmas season, and to me that implies investing heaps of energy in the kitchen. Ideally, yours is warm and comfortable. Mine is somewhat cold once in a while in the mornings, however typically before the day's over it's pleasant and toasty!

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Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting #dessert #thebestcake

 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

  1. Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners.
  2. In a medium bowl, beat the bourbon, canola oil, eggs, greek yogurt and sugar with an electric mixer.
  3. Slowly add cocoa powder, flour, salt and baking soda, combining on low speed until just incorporated.
  4. 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.
  5. 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 pot. Bring the mixture to a boil, whisking consistently 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.
  6. Visit bit.ly/2P3EmKB for full instructions.

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