Chocolate Bourbon Pecan Pie Cupcakes With Butter Pecan Frosting Recipe

I turned classic pecan pie with a splash of bourbon into Pecan Pie Cupcakes crowned with butter pecan frosting and a secret caramel core you’ll want to read about.

I still get a little giddy thinking about these Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting. They look like tiny pies but surprise you with a molten, nutty center that makes you want to hide them from guests.

The chocolate comes alive thanks to unsweetened cocoa powder and the crunch of toasted pecans gives each bite a little snap you didn’t expect. I tried to make them elegant and a touch messy at the same time and yeah, sometimes the frosting isnt neat, but thats half the fun.

These are my go to when I want a showstopper, Chocolate Bourbon energy without the fuss.

Ingredients

• Unsweetened cocoa powder: Intense chocolate flavor, adds antioxidants, no sugar; makes cupcakes deep and fudgy.
• Pecans: buttery crunch, good fats and fiber, add texture and nutty sweetness to each bite.
• Bourbon: warm boozy note, gives depth and caramel like flavor, optional but very nice.
• Light corn syrup or golden syrup: glossy chewiness for the filling, lots of sweetness, sticky.
• Unsalted butter: rich mouthfeel, contributes fat and flavor, makes frosting creamy and cakes tender.
• Eggs: binders that add protein, structure and moisture, they help the cupcake rise a bit.
• All purpose flour: provides structure and some carbs, keeps cupcakes from collapsing, simple pantry staple.

Ingredient Quantities

• For the chocolate cupcakes:
• 1 cup (125 g) all purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1/2 cup (113 g) unsalted butter, melted
• 2 large eggs, room temp
• 1/2 cup (120 g) sour cream or plain Greek yogurt
• 1/2 cup (120 ml) hot brewed coffee or hot water
• 1 tsp pure vanilla extract
• For the pecan pie filling:
• 3/4 cup (180 ml) light corn syrup or golden syrup
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs
• 4 tbsp (60 g) unsalted butter, melted
• 2 tbsp bourbon
• 1 tsp pure vanilla extract
• Pinch of fine salt
• 1 cup (120 g) pecans, coarsely chopped
• For the butter pecan frosting:
• 1 cup (227 g) unsalted butter, softened
• 3 to 4 cups (360 to 480 g) powdered sugar, sifted
• 2 to 4 tbsp heavy cream or milk
• 1 tsp pure vanilla extract
• 1/2 tsp fine salt
• 3/4 cup (90 g) pecans, finely chopped and toasted
• Optional: 1 to 2 tsp bourbon for a boozy note
• Garnish:
• 12 to 24 pecan halves for topping

How to Make this

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. Spread 1 3/4 cups pecans (the 1 cup for filling plus 3/4 cup for frosting, you can toast them together) on a baking sheet and toast 6 to 8 minutes until fragrant, let cool, then coarsely chop 1 cup for the filling and finely chop 3/4 cup for the frosting; reserve 12 to 24 whole pecan halves for garnish.

2. Whisk together dry cupcake ingredients: 1 cup all purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a bowl so there are no lumps.

3. In a second bowl mix 3/4 cup granulated sugar and 1/4 cup packed light brown sugar with 1/2 cup melted unsalted butter until smooth. Beat in 2 large room temp eggs one at a time, then stir in 1/2 cup sour cream or plain Greek yogurt, 1/2 cup hot brewed coffee (or hot water) and 1 tsp vanilla until just combined. Hot coffee helps bloom the cocoa so the chocolate flavor is deeper.

4. Fold the wet into the dry ingredients gently until just combined, do not overmix or cupcakes get tough. Batter should be slightly thick; if you over-mix it’s ok but expect a denser crumb.

5. Fill each liner about 2/3 full with chocolate batter. Set aside while you make the pecan pie filling.

6. Whisk the pecan pie filling: whisk 3/4 cup light corn syrup (or golden syrup) with 1/2 cup packed light brown sugar, 2 large eggs, 4 tbsp melted unsalted butter, 2 tbsp bourbon, 1 tsp vanilla and a pinch of salt until smooth. Stir in the 1 cup coarsely chopped toasted pecans.

7. Spoon about 1 to 1 1/2 tablespoons of the pecan mixture onto the top of each cupcake batter portion, spreading lightly so it sits evenly. Baking both together sets the filling into a gooey pie top.

8. Bake 18 to 22 minutes until the cupcake springs back lightly and the pecan topping is set and not runny. A toothpick into the cake portion should come out mostly clean but expect some sticky bits from the filling. Cool in pan 5 minutes then transfer to a wire rack to cool completely.

9. Make the butter pecan frosting: beat 1 cup softened unsalted butter until fluffy, then add 3 to 4 cups sifted powdered sugar gradually with 2 to 4 tablespoons heavy cream or milk until you reach a pipeable consistency. Add 1 tsp vanilla, 1/2 tsp salt and optional 1 to 2 tsp bourbon if you want more boozy flavor. Fold in the 3/4 cup finely chopped toasted pecans. If frosting is too soft chill 10 to 15 minutes, if too stiff add a splash more cream.

10. Pipe or spread frosting onto completely cooled cupcakes, top each with a pecan half. Store in fridge up to 3 days, bring to room temperature before serving so frosting softens. Quick tips: use room temp eggs and sour cream for even batter, don’t overmix, and use hot coffee for a richer chocolate taste.

Equipment Needed

1. 12-cup muffin tin with paper liners (or silicone cups) — you’ll need this for baking the cupcakes.
2. Rimmed baking sheet for toasting pecans and cooling them.
3. Set of mixing bowls (at least two) for dry and wet mixes.
4. Electric hand mixer or stand mixer (a sturdy whisk works if you dont have one).
5. Measuring cups, spoons and a kitchen scale for accurate amounts.
6. Whisk for dry ingredients and the pecan filling.
7. Rubber spatula and wooden spoon for folding and scraping bowls.
8. Chef’s knife and cutting board or a small food processor to chop the pecans.
9. Wire cooling rack plus a piping bag with tip or an offset spatula for frosting and finishing.

FAQ

Chocolate Bourbon Pecan Pie Cupcakes With Butter Pecan Frosting Recipe Substitutions and Variations

• All purpose flour: swap with a 1 to 1 gluten free all purpose blend (make sure it contains xanthan gum)
  • Texture may be slightly crumblier, but it works great for cupcakes. No need to change amounts.
• Light corn syrup (in pecan filling): use pure maple syrup or mild honey, same volume
  • Maple gives a deeper flavor and honey is sweeter, so the filling may be a touch runnier, simmer a little longer to thicken if needed.
• Bourbon: replace with equal parts dark rum, or omit and add 1 tsp extra vanilla plus 1 tbsp water
  • Rum keeps the boozy warmth, vanilla keeps the flavor if you want non alcoholic, both work fine.
• Pecans: swap with chopped walnuts or sliced almonds, 1 cup for 1 cup
  • Toast them first for best flavor, you’ll get a similar crunch and nutty taste.

Pro Tips

1) Toast the pecans together but watch them like a hawk, they go from toasty to burnt fast. Let them cool completely before chopping so you dont end up with oily, clumpy bits; chop one batch coarse for the filling and another very fine for the frosting so the textures stay distinct.

2) Keep the pecan filling a little thicker than you think you need and dont overfill the cupcakes. Spoon just enough so it sits on top instead of pouring over the edges—if the filling seems runny chill it 10 minutes to firm up before dolloping.

3) Use an ice cream scoop for even batter portions and rotate the pan halfway through baking if your oven has hot spots. A toothpick into the cake part may still pick up sticky filling so also check that the cake springs back lightly and the pecan topping looks set.

4) Chill the frosted cupcakes briefly if the frosting feels too soft, then bring to room temp before serving so it softens again and the flavors open up. Fold the toasted fine pecans into the frosting at the last second so they stay crunchy, and if you want that boozy warmth add bourbon sparingly so it doesnt loosen the frosting.