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Chocolate Bourbon Pecan Pie Cupcakes With Butter Pecan Frosting

Chocolate bourbon pecan pie cupcakes with a gooey center and buttery pecan frosting. Bake tender chocolate cupcakes, fill with a quick pecan pie filling, then frost and pipe on a dramatic pecan topping.
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Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 470
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 lb 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 lb 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. Arrange liners so the batter can rise without sticking to the sides.
  2. Whisk all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a bowl until evenly combined. Look for a uniform dark mixture with no cocoa streaks.
  3. Beat softened butter and brown sugar until fluffy. The mixture should lighten in color and hold a thick ribbon when lifted.
  4. Add eggs and bourbon and beat until smooth. Stop as soon as the batter looks glossy and fully incorporated.
  5. Alternate adding the flour mixture and buttermilk to the batter. Fill the cups 2/3 full, keeping the batter level in each liner.
  6. Bake 18-20 minutes at 350F. Bake until a toothpick in the center comes out with a few moist crumbs and the tops spring back.
  7. Cool completely on a rack. Wait until fully cool before coring so the filling stays in place.
Make the pecan pie filling
  1. Cook pecans, corn syrup, brown sugar, butter, and bourbon for 5 minutes. Stir until thickened and glossy, then set aside to cool.
Frost and finish
  1. Core each cupcake and remove the center crumb. Leave a sturdy base so the filling doesn’t leak out.
  2. Fill each cored cupcake with cooled pecan pie filling. Spoon in until the filling sits slightly below the cupcake top.
  3. Brown the butter and then beat it with powdered sugar. Mix until smooth and light, with no grainy sugar patches.
  4. Beat in heavy cream and continue whipping until fluffy. Stop when the frosting holds soft peaks.
  5. Fold in finely chopped toasted pecans. The frosting should look speckled throughout.
  6. Pipe frosting onto each cupcake and top with a whole pecan. Swirl for height so the center filling contrasts through the core.

Notes

Pro tip: core and fill only once cupcakes are fully cool, and cool the pecan filling to room temperature so it stays thick instead of soaking into the crumb. Store in an airtight container in the refrigerator for up to 4 days; let them sit at room temperature 15 minutes before serving. Freezing is not recommended because the frosting texture can soften after thawing. For a dairy-light swap, use a plant-based butter and substitute a heavy-cream style non-dairy creamer (use the same volume) for a similar frosting body.