Chocolate Bourbon Pecan Pie Cupcakes with Frosting
Category
Desserts - Breads
Sub
Category
None
Servings
18 cupcakes
Preptime
2 hours
Ingredients
1 cup bourbon
1 cup canola oil
3/4 cup unsweetened cocoa powder
2 cups flour
1 1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoon baking soda
2 eggs
2/3 cup greek yogurt
2 tablespoon cornstarch (pecan pie filling)
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 tablespoon bourbon
1 teaspoon vanilla
Instructions
More ingredients-
Butter Pecan Frosting-
1/2 stick butter
2/3 cup heavy cream
1 cup - 2 tablespoons packed brown sugar
1/2 cup (1 stick) butter, softened
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
Preheat oven to 350 degrees F. Line 2 standard cupcake pans with
18 liners.In a medium bowl whisk together the bourbon, canola oil
and cocoa powder until smooth and creamy.In a separate bowl, beat
the eggs and greek yogurt with an electric mixer. Slowly add
bourbon and cocoa mixture. Combine on medium speed until silky
and smooth. Beat in the sugar.
Slowly add 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 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.
To make the frosting. Preheat oven to 350 degrees F. 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 longer)
for 15-20 minutes or 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 30 20-30 minutes or the freezer
for 5-15 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 on use a circular tip,
double the frosting recipe and swirl the frosting on in a circular
motion) and sprinkle each cupcake with the remaining pecans. If
desired top with 1 whole pecan
Originally Submitted
3/26/2015
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