Ultimate Chocolate Pecan Pie Cupcakes
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.
- 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.
Find it online: http://elladishes.com/ultimate-chocolate-pecan-pie-cupcakes/
