Pecan Pie Cupcakes Recipe

This nontraditional cupcake recipe is inspired by Shawn Jeffries Kentucky Derby Pecan Pie. It is the most decadent, delicious, chocolaty pie I’ve ever tasted. Plus, it has bourbon in it! I had to figure out how to make it into a cupcake. The cake recipe makes a no-fail buttery cupcake.

• PECAN PIE FILLING:

• 1/4 cup sugar

• 2 tablespoons flour

• 1/3 cup light corn syrup

• 1 tablespoon honey

• 1 egg

• 3 tablespoons melted butter

• 1 tablespoon bourbon (optional)

• 1/2 teaspoon vanilla

• 1/3 cup chopped pecans

• 1/3 cup chocolate semi-sweat chips

• BROWN SUGAR CUPCAKES:

• 2/3 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/8 teaspoon salt

• 1/2 cup firmly packed dark brown sugar

• 1/4 cup sugar

• 1/4 cup butter, softened

• 1 large egg at room temperature

• 1/2 teaspoon vanilla

• 1/4 cup milk

• WHIPPED CREAM TOPPING

• 1/2 cup whipping cream

• 1 tablespoon powdered sugar

• PECAN PIE FILLING:

• Preheat oven to 350. With a wooden spoon together liquid ingredients until well blended. Stir in sugar and flour. Stir in pecans and chocolate chips. Pour into a small baking dish. Bake for 15 minutes, stirring gently half way through baking.

• BROWN SUGAR CUPCAKES:

• In a bowl, whisk together the flour, baking powder, and salt. In another bowl combine sugars and butter together on medium-high speed for 2-3 minutes. Add eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 1 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

• Divide the batter evenly among the prepared muffin cups, filling 1/2 full. Gently put a scoop of pre-baked pecan pie filling on each cupcake. Bake 20 minutes or until a golden crust forms on the edges of the cupcake.

• Whip together cream and powdered sugar and pipe on cupcakes. Sprinkle with a light dusting of cocoa powder.source