Chocolate? Heck no. Chocolate is the essence of this decadent cupcake.
Bourbon? No way. Bourbon is what makes these cupcakes extra special and holiday worthy.
Pecan Pie? Ummm No. The pecan pie filling that oozes out when you bite into the center of this cupcake is just about the best thing to ever happen to a cupcake.
Butter Pecan Buttercream? Never. The buttery, nutty, creamy frosting swirled on top of this cupcake is the perfect compliment to this elegant treat.
So I guess the name stands: Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Buttercream.
- 1 cup bourbon
- 1 cup canola oil
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 2/3 cup sour cream
- Pecan Pie Filling
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 cup brown sugar
- 3/4 cup corn syrup
- 2 eggs
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
1/4 cup chopped pecan pieces
Whisk together bourbon, oil and cocoa powder.
Beat eggs and sour cream in bowl of standing mixer.
Add chocolate mixer and sugar.
Combine dry ingredients.
Let cool. To make filling, combine cornstarch and water in a small saucepan.
Whisk in sugar, egg, salt and corn syrup.
Bring to a boil while stirring constantly. Cook until thickened. (About 5 minutes)
Stir in bourbon, vanilla and pecans. Cool in frig for at least 1 hour.