I crafted Pecan Pie Cupcakes with a boozy chocolate bourbon pecan core and butter pecan frosting that hides a gooey surprise.

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I can’t resist a dessert that hides two desserts in one, so I whipped up Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting. The deep unsweetened cocoa powder in the cupcake gives a dark chocolate hit, while a splash of bourbon slips into the pecan pie heart like a little secret, it kind of sneaks up on you.

The frosting promises sticky buttery notes and a crunchy finish, and somehow it looks slightly imperfect in the best way, which makes me wanna grab one right now. Call it Chocolate Bourbon mischief, you might not share.

Ingredients

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All purpose flour: mostly carbs, some protein, gives structure, low nutrients.
Unsweetened cocoa powder: antioxidants, bitter, adds deep chocolate flavor, low sugar.
Pecans: rich fats and fiber, some protein, crunchy, toasty and it’s slightly sweet.
Unsalted butter: mostly saturated fat, adds richness and creamy mouthfeel, indulgent.
Eggs: high quality protein, binders in batter, add moisture and lift.
Light corn syrup: chewy glossy filling, pure sweetener, no fiber or nutrients.
Bourbon: adds warmth and complex flavor, minimal calories, no real nutrients.
Brown sugar: molasses notes, adds moisture and caramel style sweetness, mostly carbs.
Powdered sugar: smooth frosting texture, pure sugar, very sweet, no fiber.

Ingredient Quantities

(Cupcakes) 1 cup all purpose flour

(Cupcakes) 1 cup granulated sugar

(Cupcakes) 1/3 cup unsweetened cocoa powder

(Cupcakes) 1 tsp baking powder

(Cupcakes) 1/2 tsp baking soda

(Cupcakes) 1/2 tsp salt

(Cupcakes) 2 large eggs

(Cupcakes) 1/2 cup buttermilk

(Cupcakes) 1/2 cup vegetable oil

(Cupcakes) 1 tsp vanilla extract

(Cupcakes) 1/2 cup hot strong brewed coffee

(Pecan filling) 3/4 cup light corn syrup

(Pecan filling) 1/2 cup packed light brown sugar

(Pecan filling) 2 large eggs

(Pecan filling) 2 tbsp unsalted butter melted

(Pecan filling) 2 tbsp bourbon

(Pecan filling) 1 tsp vanilla extract

(Pecan filling) 1 1/2 cups chopped pecans

(Pecan filling) pinch of salt

(Frosting) 1 cup unsalted butter softened

(Frosting) 3 cups powdered sugar

(Frosting) 1/4 cup packed light brown sugar

(Frosting) 2 to 3 tbsp heavy cream or milk

(Frosting) 1 tsp vanilla extract

(Frosting) 1 cup toasted chopped pecans

(Frosting) pinch of salt

How to Make this

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1. Preheat oven to 350F and line a 12-cup muffin tin with liners, whisk together 1 cup flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a bowl.

2. In another bowl beat 2 large eggs with 1/2 cup buttermilk, 1/2 cup vegetable oil and 1 tsp vanilla, then stir wet into dry just until combined, finally stir in 1/2 cup hot strong brewed coffee – batter will be thin, thats ok.

3. Fill liners about two thirds full and bake 18 to 20 minutes until a toothpick comes out clean, cool 10 minutes in the pan then transfer to a rack to cool a bit more while you make the filling and toast nuts.

4. Toast 1 cup chopped pecans in a dry skillet over medium heat until fragrant, shake the pan so they dont burn, remove to cool and set aside for the frosting and garnish.

5. Make the pecan pie filling: whisk 3/4 cup light corn syrup, 1/2 cup packed light brown sugar, 2 large eggs, 2 tbsp melted unsalted butter, 2 tbsp bourbon, 1 tsp vanilla and a pinch of salt until smooth, stir in 1 1/2 cups chopped pecans.

6. Core each cupcake with a knife, melon baller or small spoon removing a plug of cake and reserving the tops or crumbs, then spoon or pipe the pecan filling into the cavities, fill almost to the top but leave a little room.

7. Return the filled cupcakes to the oven and bake 12 to 15 minutes more until the filling is set and just bubbling, cool completely on a rack before frosting otherwise the frosting will melt.

8. Make the butter pecan frosting: beat 1 cup softened unsalted butter until creamy, add 3 cups powdered sugar and 1/4 cup packed light brown sugar and beat on low, add 2 to 3 tbsp heavy cream or milk, 1 tsp vanilla and a pinch of salt, increase speed and beat until light and spreadable, then fold in the toasted chopped pecans.

9. Frost cooled cupcakes with a piping bag or spatula, press a few extra toasted pecans on top, use reserved cake crumbs if you want a rustic look or sprinkle a tiny pinch of flaky salt for contrast.

10. Tip: use a zip-top bag with the corner snipped to fill cavities if you dont have a piping bag, dont overbeat the frosting or itll get greasy, and the hot coffee in the batter really brings out the chocolate so dont skip it.

Equipment Needed

1. Oven (preheat to 350F)
2. 12-cup muffin tin with paper liners
3. Mixing bowls (at least 2)
4. Whisk
5. Hand mixer or stand mixer for the frosting
6. Measuring cups and spoons
7. Rubber spatula and wooden spoon for folding and scraping
8. Skillet for toasting pecans
9. Cooling rack
10. Piping bag or a zip-top bag with corner snipped, plus a small knife or melon baller to core cupcakes

FAQ

Can I make these ahead of time? Yes. Bake the cupcakes (without frosting) up to 2 days ahead and store airtight at room temp. Frosted cupcakes keep 2 to 3 days in the fridge, bring to room temp before serving. Unfrosted cupcakes freeze up to 2 months; thaw, then frost. The pecan filling can be made 1-2 days ahead and refrigerated.

Do I have to use bourbon? No. You can swap bourbon for bourbon extract, extra vanilla, or omit it for kids. Baking cuts most of the alcohol but not every trace, so use extract if you want no booze flavor at all.

What's the easiest way to get the pecan filling into the cupcakes? Two good options: 1) Fill liners 2/3 with batter, then drop about 1 tablespoon of pecan filling on top of each cupcake and bake — it will set into a gooey center. 2) Bake cupcakes plain, core a small hole with an apple corer or spoon, then spoon or pipe in the cooled filling. Tip: put batter first so the pecan layer sits inside and doesn't burn on top.

How do I toast pecans without burning them? Spread pecans in one layer on a baking sheet and toast at 350 F for 6 to 8 minutes, shaking once. Or toast in a dry skillet on medium for 4 to 6 minutes, stirring. Watch closely, they go from perfect to burnt fast.

Can I replace light corn syrup in the pecan filling? Yes, but expect flavor and texture changes. Use equal parts light or golden syrup, or maple syrup in a pinch. Honey works too but gives a stronger flavor. Corn syrup gives the classic glossy, chewy texture so substitutions will be a little softer or more flavored.

How do I get a smooth, pipeable butter pecan frosting? Start with room temperature butter, sift the powdered sugar, add it slowly while beating on medium. Add cream 1 tablespoon at a time until you hit desired consistency, then beat 2 to 3 minutes on high for fluff. Fold in toasted pecans last so you can reserve some for garnish. If it's too soft chill 10 minutes then re-whip.

Chocolate Bourbon Pecan Pie Cupcakes With Butter Pecan Frosting Recipe Substitutions and Variations

Buttermilk (1/2 cup): swap with 1/2 cup milk + 1/2 tbsp lemon juice or white vinegar, let it sit ~5 minutes to thicken; or use 1/2 cup plain yogurt thinned with a little milk — same acidity, same lift.
Vegetable oil (1/2 cup): use 1:1 melted unsalted butter for a richer, nuttier crumb, or swap with canola/light olive oil if you want a neutral taste.
Light corn syrup (3/4 cup): replace with equal parts golden syrup, or use 2/3 to 3/4 cup maple syrup or honey (flavor will change and it may brown faster so watch baking).
Bourbon (2 tbsp): use 2 tbsp dark rum or cognac for similar boozy depth, or for no-alcohol replace with 2 tbsp strong brewed coffee + 1/2 tsp vanilla for that warm background note.

Pro Tips

– Let everything be room temp, especially the eggs and buttermilk, it helps the batter emulsify so you get a tender crumb. Also mix the batter only until just combined, overmixing makes tough cupcakes.

– Toast the pecans slowly and watch them, they go from perfect to burned fast. Cool them completely before folding into the filling or frosting so they dont release extra oil.

– When coring and filling, leave a thin wall of cake so the filling doesnt break through, and dont overfill the cavity. Use a zip-top bag with a small corner snipped if you dont have a piping bag for neater filling.

– Dont overbeat the frosting or itll get greasy; if it looks too soft chill it 10 minutes then whip briefly again. Fold in the chopped pecans by hand at the end for better texture, and finish with a tiny pinch of flaky salt to balance the sweetness.