Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Buttercream

That might possibly be the longest blog title that I have ever used.  I did try and cut it down but I couldn't figure out what word I could possibly eliminate. 
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.

Add these Chocolate Bourbon Pecan Pie Cupcakes to my other Thanksgiving favorites like Apple Pie Cupcakes and Browned Butter Pumpkin Cupcakes, and you've got the perfect trifecta of Thanksgiving cupcakes. 

So for all of you looking for an extra special treat for your Thanksgiving table - allow me to share my Chocolate Bourbon Pecan Pie Cupcake with Butter Pecan Buttercream recipe with you. 

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 batch of vanilla buttercream
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.

Add to chocolate mixture.

Scoop into prepared cupcake pans.

Bake 22 minutes at 350.

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.

Cut a hole in the center of each cupcake. 

Fill each hole with cooled pecan pie filling.

Swirl some remaining filling into a batch of vanilla buttercream and pipe onto cupcakes.

It's a lucky Thanksgiving table that has these beautiful cupcakes on them.

Ciao!