Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

These are clearly not the least complex cupcakes around. They take a touch of Thanksgiving affection and time, yet there is nothing muddled about them. To start with, there is the chocolate whiskey cupcake that requires an entire measure of whiskey. I realize that sounds like a great deal, yet you all these are probably the best cupcakes ever. SO damp, SO much flavor.

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!

So it just bodes well that the kitchen is likewise the spot to make astounding occasion nourishment!

Also Try Our Recipe : BOSTON CREAM PIE CUPCAKES

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. To make the frosting. Preheat oven to 350 degrees F. Line a baking sheet with foil or a silicone baking mat.
7. 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.
8. 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.
9. 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.
10. 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.

RECIPE NOTES
*If you do not want to use a whole cup of bourbon you can do 1/2 cup coffee + 1/2 cup bourbon. I really recommend using all bourbon though!

For more detail : bit.ly/2tN2zJi

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