I love how this recipe pulls together warm, nutty, and chocolatey flavors in one stunning bite. The toasted pecans bring a roasted crunch, the maple pecan pie filling adds a silky-sweet center, and the frosting is pure creamy luxury. There’s bourbon in both the cupcakes and the nuts, which gives it just the right amount of bold flavor without overpowering the dessert. They’re rich, festive, and unforgettable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the toasted pecans:
3 cups raw pecans
1/2 tsp ground cinnamon
2 tbsp packed brown sugar
2 tbsp bourbon
1 tsp vanilla extract
For the pecan pie filling:
1/4 cup cornstarch
4 large egg yolks (room temperature)
2 tsp vanilla extract
1/2 cup packed brown sugar
3/4 cup real maple syrup
For the cupcakes:
3/4 cup unsweetened cocoa powder
1/2 cup strong black coffee
2 cups all-purpose flour
3/4 tsp kosher salt
1 cup melted coconut oil (cooled slightly)
1/2 cup bourbon
1 cup granulated sugar
1 1/2 tsp baking soda
2 large eggs
2/3 cup plain Greek yogurt
For the frosting:
12 tbsp salted butter (softened)
4 tbsp salted butter
1/2 cup heavy cream
3 cups powdered sugar (sifted)
1 cup packed brown sugar
1 tbsp vanilla extract
For the topping:
22 whole pecans (for garnish)
Directions
Toast the Pecans: I preheat the oven to 350°F and line a baking sheet with parchment. I toss the pecans with bourbon, vanilla, brown sugar, and cinnamon, then bake for 8–10 minutes. Once cooled, I chop most of them, reserving 22 whole pecans for garnish.
Make the Filling: Off the heat, I whisk the egg yolks, cornstarch, and a tablespoon of water until smooth in a pot. Then I add brown sugar, maple syrup, and a pinch of salt. I bring it to a gentle boil, stirring until thickened (5–8 minutes). After straining, I stir in vanilla and 1 cup chopped pecans. I chill the mixture for at least an hour.
Bake the Cupcakes: I preheat the oven to 350°F and line 20–22 cupcake molds. In a bowl, I mix coconut oil, bourbon, coffee, eggs, yogurt, and sugar until smooth. I add flour, cocoa powder, baking soda, and salt. I divide the batter evenly and bake for 18–22 minutes. Once baked, I let them cool completely.
Make the Frosting Base: In a saucepan, I melt 4 tbsp butter with heavy cream and brown sugar. I bring it to a boil for 1 minute, then chill the mixture until cool. This creates a rich, caramel-like base for the frosting.
Finish the Frosting: Once cooled, I beat the mixture with the remaining 12 tbsp butter, vanilla, and sifted powdered sugar until fluffy. I fold in 1/2 to 1 cup of the chopped pecans for texture.
Assemble the Cupcakes: I cut a small cone out of the center of each cupcake and fill the hole with chilled pecan pie filling. Then I generously frost each cupcake, sprinkle with the remaining chopped pecans, and top with a whole pecan. For a final touch, I sometimes drizzle a bit of maple syrup or a sprinkle of flaky salt.
I sometimes skip the bourbon and add extra vanilla if I want an alcohol-free version.
A dark chocolate drizzle over the top adds even more indulgence.
If I’m out of coconut oil, I substitute with melted butter or neutral oil.
I’ve made a mini version using a mini muffin tin for bite-sized treats.
For added spice, I stir a pinch of cayenne into the pecan filling—it’s subtle but delicious.
Storage/Reheating
I store the cupcakes in an airtight container in the refrigerator for up to 4 days. I let them come to room temperature before serving for the best flavor and texture. These cupcakes also freeze well (without the frosting) for up to 1 month. I thaw them overnight in the fridge and frost them fresh before serving.
FAQs
Can I make these cupcakes without bourbon?
Yes, I leave out the bourbon and replace it with additional coffee or milk for moisture and flavor.
Do I have to toast the pecans?
I highly recommend it. Toasting brings out the rich nutty flavor that really elevates the entire dessert.
Can I make the filling ahead of time?
Absolutely. I often prepare the filling a day ahead and keep it in the fridge until I’m ready to assemble.
What kind of maple syrup should I use?
I use real maple syrup (grade A or B) for the best depth of flavor. I avoid pancake syrups for this one.
Can I use a different frosting?
Yes, a classic buttercream or even cream cheese frosting would work, but I love the texture and taste of the pecan frosting in this recipe.
Conclusion
These Ultimate Chocolate Pecan Pie Cupcakes are rich, layered, and full of flavor. They’re the kind of dessert I pull out when I want to treat myself or wow a crowd. With toasted pecans, a gooey center, and buttery frosting, every element brings something special to the table. This recipe takes a little extra time, but the result is absolutely worth it.
These decadent cupcakes combine rich chocolate, bourbon, and a gooey pecan pie filling—finished with nutty frosting and toasted pecans. Perfect for holidays or any indulgent occasion.
Author:Ella
Prep Time:24 minutes
Cook Time:48 minutes
Total Time:1 hour 12 minutes
Yield:20–22 cupcakes
Category:Desserts
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
12 with smaller portions):
→ For the Toasted Pecans:
3 cups raw pecans
½ tsp ground cinnamon
2 tbsp packed brown sugar
2 tbsp bourbon
1 tsp vanilla extract
→ For the Pecan Pie Filling:
¼ cup cornstarch
4 large egg yolks (room temp)
2 tsp vanilla extract
½ cup packed brown sugar
¾ cup real maple syrup
Pinch kosher salt
1 tbsp water
→ For the Chocolate Cupcakes:
¾ cup unsweetened cocoa powder
½ cup strong black coffee
2 cups all-purpose flour
¾ tsp kosher salt
1 cup melted coconut oil (slightly cooled)
½ cup bourbon
1 cup granulated sugar
1½ tsp baking soda
2 large eggs
⅔ cup plain Greek yogurt
→ For the Pecan Frosting:
1 tbsp vanilla extract
12 tbsp salted butter (softened, for final frosting)
4 tbsp salted butter (for base sauce)
½ cup heavy cream
3 cups powdered sugar, sifted
1 cup packed brown sugar
→ For the Topping:
22 whole pecans (reserved from toasted pecans)
Instructions
1. Toast the Pecans:
Preheat oven to 350°F. On a parchment-lined baking sheet, toss pecans with bourbon, vanilla, brown sugar, and cinnamon. Bake for 8–10 minutes until fragrant. Sprinkle with flaky salt (optional). Roughly chop, reserving 22 whole pecans for garnish.
2. Make the Pecan Pie Filling:
Off heat, whisk egg yolks, cornstarch, and 1 tbsp water in a pot until smooth. Stir in brown sugar, maple syrup, and salt. Cook over medium heat, stirring constantly, until thick (5–8 minutes). Strain, stir in vanilla and 1 cup chopped pecans. Chill for 1 hour.
3. Bake the Cupcakes:
Preheat oven to 350°F. Line 20–22 cupcake molds. In a bowl, beat coconut oil, bourbon, coffee, eggs, yogurt, and sugar until smooth. Mix in flour, cocoa powder, baking soda, and salt. Divide among liners and bake 18–22 minutes. Cool completely.
4. Make the Frosting Base:
In a saucepan, heat 4 tbsp butter, heavy cream, and brown sugar until boiling. Boil for 1 minute. Cool in the fridge or freezer until touchable (15–20 minutes).
5. Finish the Frosting:
Beat cooled mixture with 12 tbsp softened butter, vanilla, and powdered sugar until light and fluffy. Fold in ½–1 cup chopped pecans.
6. Assemble the Cupcakes:
Cut a cone from the center of each cupcake. Fill with chilled pecan filling. Frost generously. Top with remaining chopped pecans and a whole pecan. Optional: drizzle with maple syrup or a pinch of flaky salt.
Notes
Use real maple syrup and unsulphured bourbon for the best flavor.
You can prep the pecans and pecan filling a day ahead.
Kerrygold or high-fat butter adds luxurious creaminess to the frosting.
For extra flair, add a maple glaze drizzle or dust with cocoa powder.
Keep cupcakes refrigerated in an airtight container; bring to room temp before serving.
