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Bourbon Pecan Pie Stuffed Cupcakes

Bourbon Pecan Pie Stuffed Cupcakes

Chocolate bourbon brown sugar cupcakes stuffed with pecan pie filling and topped with a brown butter brown sugar frosting. Rich and complex flavors that make for a perfect end to a holiday meal.

COUNTRY OF ORIGIN: United States

Ingredients

CHOCOLATE BOURBON BROWN SUGAR CUPCAKES

1-1/2 cups all-purpose flour

1/3 cup dutch process cocoa powder

1-1/2 teaspoons baking soda

1/4 teaspoon sea salt

3/4 cup whole milk

1/2 cup bourbon

3 tablespoons molasses

1 tablespoon pure vanilla extract

1/2 cup (1 stick) unsalted butter at room temp

1 cup lightly packed brown sugar

2 large eggs

PECAN PIE FILLING

2 tablespoons bourbon

1/2 cup granulated sugar

1/2 cup light corn syrup

1/4 cup butter

2 large eggs, beaten

1/2 teaspoon vanilla extract

pinch of salt

3 ounces semi-sweet chocolate chips

1/2 cup chopped pecans

2 tablespoons corn starch

1/8 cup cold water

BROWN BUTTER BROWN SUGAR FROSTING

3/4 cup unsalted butter

1 1/2 cup brown sugar, lightly packed

1/3 cup whole milk

2 cups powdered sugar, sifted

Instructions

Making the cupcakes:

  1. Pre-heat the oven to 350 degrees F.
  2. Line cupcake tins with paper liners
  3. In a medium sized bowl mix together dry ingredients: flour, cocoa powder, baking soda, and salt.
  4. Using a smaller bowl mix together wet ingredients: milk, bourbon, molasses, and vanilla
  5. In a stand mixer, beat the butter and brown sugar on medium high until light and fluffy, about 2 minutes.
  6. Reduce the blender speed to medium-low and add the eggs, one at a time, making sure each is blended well before adding the next. Beat until creamy.
  7. Slowly add the flour and milk mixtures in thirds, alternating between the two and blending until just incorporated after each addition.
  8. Once all of the flour and milk mixtures are added, continue to blend 1-2 minutes more until well blended and batter is silky and smooth.
  9. Divide the batter evenly among the tins and bake 18-20 minutes, or until a toothpick comes out clean.
  10. Let cool slightly, then remove cupcakes from pan to cool completely on a wire cooling rack.

Making the filling:

  1. Combine water and corn starch, mix well, set aside.
  2. Place a small saucepan over medium heat and combine sugar, corn syrup and butter stirring constantly until butter melts and sugar completely dissolves.
  3. In a large bowl, combine egg, bourbon, vanilla and salt. Mix thoroughly. Very slowly pour into sugar mixture, whisking constantly so that the heat from the sugar mixture doesn’t cook the egg mixture.
  4. Continue simmering over low heat until mixture reduces and becomes thicker.
  5. Set aside to cool
  6. Once the mixture is cooled, add the chocolate chips and pecans and stir to mix well. When well incorporated, place in the fridge at least 1 hour to let cool (overnight is better).
  7. After the cupcakes and filling are completely cooled, cut a small hole in the middle of each cupcake with a butter knife making sure not to go too close to the bottom. Scoop out the cake creating a small hollow area.
  8. Scoop in 2 tbs of the pecan mixture into the cupcake.

Bourbon Pecan Pie Stuffed Cupcakes

Making the Frosting:

  1. Place the butter in a medium saucepan over medium heat to make brown butter. If you have never made brown butter, it’s super easy. Just let the butter melt, and keep it over heat until the bottom bits essentially begin to burn slightly, releasing a deliciously complex aroma. During the process, the butter will bubble and sizzle loudly (don’t worry this is normal), just keep and eye on it and stirring frequently. Once the butter reaches a golden color, immediately remove from heat as it can burn quickly.
  2. Add the brown sugar and return the pan to medium heat stirring until brown sugar as dissolved completely. Bring the mixture to a boil, then lower temp to low to simmer for 2 minutes.
  3. Carefully add the milk (there may be splatters) and return to a boil stirring constantly until mixture is well combined.
  4. Remove from heat and cool.
  5. Once mixture is cooled to the touch, place in a stand mixing bowl.
  6. On a low speed, slowly add confectioners sugar until well blended and thick.
  7. Add more milk if frosting is too stiff 1 tbs at a time until desired consistency is reached.
  8. In a heavy skillet, toast chopped pecans over medium-low heat, stirring often until lightly toasted and nutty aroma is released.
  9. Frost the cupcakes either with a small spatula, butter knife or piping bag with a large tip (piping may be difficult due to the thickness of the frosting).
  10. Once frosted, place the cupcakes on a baking sheet and top with roasted pecans, gently pressing to adhere to frosting.

Notes

This recipe can also be made as a cake by using two 10 inch cake pans.