Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

recipe from half baked harvest

yield 20 cupcakes

Cupcakes

• 1/2 cup bourbon
• 1/2 cup coffee
• 1 cup canola oil
• 2 large eggs
• 2/3 cup greek yogurt
• 1 1/4 cups sugar
• 3/4 cup unsweetened cocoa powder
• 10 oz all-purpose flour
• 3/4 tsp salt
• 1 1/2 tsp baking soda

Preheat oven to 350 F. Line 2 standard cupcake pans with 20 liners.

In a medium bowl, beat the bourbon, coffee, canola oil, eggs, greek yogurt and sugar with an electric mixer.

Slowly add cocoa powder, flour, salt and baking soda, combining on low speed until just incorporated.

Fill baking cups three-fourths full. Bake for about 20 minutes. Allow to cool completely before filling.

Filling

• 2 tbsp cornstarch
• 1/4 cup cold water
• 1/2 cup brown sugar
• 3/4 cup corn syrup
• 3 eggs
• 1/4 tsp salt
• 1 cup chopped pecans
• 2 tbsp bourbon
• 1 tsp vanilla extract

Combine 1/4 cup cold water with 2 tbsp 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 1 hour or until completely cooled and thickened.

Frosting

• 2 oz butter
• 2/3 cup heavy cream
• 1 cup + 2 tbsp packed brown sugar
• 4 oz butter, softened
• 3 cups powdered sugar
• 1 tbsp + 1 tsp vanilla extract, divided
• 2 tbsp bourbon
• 1/4 tsp cinnamon
• 1 1/2 cup finely chopped raw pecans + 18 whole pecans

To make the frosting. Preheat oven to 350 F. Line a baking sheet with foil or a silicone baking mat.

In a medium sauce pan, melt together 2 oz butter, heavy cream, and brown sugar. Bring to a boil and boil for 1 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 tbsp vanilla, 2 tbsp brown sugar and cinnamon. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 15 minutes, stirring occasionally, until toasted. Remove and toss the pecans with 1 tbsp butter. Allow to cool 10 minutes, set aside.

Now grab the cooled butter mixture and add the remaining 4 oz 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 20-30 minutes or the freezer for 5-15 minutes. The remove and whip it for a few second to get everything smooth again.

Assembly
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. Frost each cupcake and sprinkle with the remaining pecans.