Pecan pie-filled cupcakes
I used a combination of several recipes for these cupcakes, including the cake recipe from
Half Baked Harvest.
If you have to use bourbon in a recipe, use the good stuff. I went straight for the Makers Mark (and let me say, that Instagram shot got a lot of likes).
BOURBON CHOCOLATE PECAN PIE-FILLED CUPCAKES
1 cup bourbon
1 cup canola oil
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
1 1/4 cups sugar
3/4 teaspoon salt
1 1/2 teaspoons baking soda
2 large eggs
2/3 cup greek yogurt
1/4 cup light brown sugar, densely packed
3 tablespoons light corn syrup
3 tablespoons butter, softened
3/4 cup chopped pecans
1/2 teaspoon vanilla
1 cup + 2 tablespoons packed brown sugar
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
1 tablespoon + 1 teaspoon vanilla extract, divided
2 tablespoons bourbon
1/4 teaspoon cinnamon
1 1/2 cup finely chopped raw pecans
18 whole pecans (for garnish)
Preheat oven to 350F.
Line cupcake pan.
In a medium bowl, whisk together bourbon, canola oil and cocoa powder until smooth and creamy.
In a mixing stand bowl, beat eggs and greek yogurt. Slowly add bourbon and cocoa mixture. Combine on medium speed until silky and smooth.
Beat in the sugar.
Slowly add flour, salt and baking soda, combining on low speed until just incorporated.
Fill baking cups three-fourths full. Bake for about 18-22 minutes. Allow to cool completely before filling, at least 2 hours or covered overnight.
Combine brown sugar, corn syrup, butter, and egg in medium saucepan. Cook over medium head, stirring constantly, until mixture begins to boil.
Remove from heat and stir in pecans and vanilla. Cool 10 minutes.
Cut or core out center of each cupcake, discarding removed cake. Fill cupcakes with the pecan filling and refrigerate cupcakes about 20 minutes to cool.
Combine all ingredients (sans whole pecans) in stand mixer and mix until combined.
Beat on high 5 minutes until light and fluffy.
Pipe onto cupcakes using tip of your choice and garnish with one whole pecan (as shown).