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Chocolate Bourbon Pecan Pie Cupcakes With Butter Pecan Frosting

Chocolate bourbon pecan pie cupcakes with a dark cocoa crumb, a gooey pecan pie center, and a browned butter pecan frosting. Baked until set, cored to fill, then piped with a fluffy swirl and finished with a whole glazed pecan.
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Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For chocolate bourbon cupcakes
  • 1.75 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup butter, softened
  • 1.5 cup brown sugar
  • 3 eggs
  • 2 tbsp bourbon
  • 1 cup buttermilk
For pecan pie filling
  • 1 cup pecans
  • 0.5 cup corn syrup
  • 0.333 cup brown sugar
  • 2 tbsp butter
  • 1 tbsp bourbon
For butter pecan frosting
  • 1 cup butter, browned
  • 3 cup powdered sugar
  • 2 tbsp heavy cream
  • 0.5 cup finely chopped toasted pecans

Equipment

  • 1 sheet pan

Method
 

Bake the chocolate bourbon cupcakes
  1. Preheat oven to 350F and line cupcake tins. Make sure the liners are seated evenly so the batter bakes without spreading.
  2. Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until the cocoa is fully blended with no dry pockets.
  3. Beat butter, softened with brown sugar until fluffy, then beat in eggs and bourbon. Scrape the bowl once so the batter stays smooth.
  4. Alternate adding the flour mixture and buttermilk to the butter mixture. Mix just until combined to keep the cupcakes tender.
  5. Fill each cupcake liner about 2/3 full using even portions. Tap the pan lightly to level the tops.
  6. Bake at 350F for 18-20 minutes. Remove when the centers spring back and a toothpick comes out with a few moist crumbs.
  7. Cool the cupcakes completely before filling. Cool at least until room temperature so the pecan pie filling stays thick.
Make the pecan pie filling
  1. Combine pecans, corn syrup, brown sugar, butter, and bourbon in a pan. Stir until the mixture is glossy and evenly combined.
  2. Cook the filling for 5 minutes, stirring frequently. When it thickens slightly and coats the back of a spoon, it is ready.
  3. Cool the pecan pie filling completely. This ensures it holds its texture when you fill the cupcakes.
Assemble with butter pecan frosting
  1. Core each cupcake and remove a small center portion. Keep the core piece just deep enough for filling.
  2. Brown butter, then beat it with powdered sugar, heavy cream, and finely chopped toasted pecans until fluffy. Stop and scrape to keep the frosting smooth.
  3. Pipe the frosting onto each cupcake. Top with a whole pecan and serve at once or chill until firm.

Notes

For the cleanest fill, core the cupcakes only after they are fully cool, then spoon in the pecan pie filling while it is thick (not warm). Store cupcakes in an airtight container in the refrigerator for up to 4 days; freeze cupcakes unfrosted for up to 2 months and thaw overnight in the fridge, then frost. To make them alcohol-free, replace bourbon with bourbon-style baking extract or omit and use 2 tbsp/1 tbsp water plus 1/2 tsp vanilla per recipe section to keep flavor.