Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting. These Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting!! These cupcakes excite me greatly. Obviously. Expect lots of exclamation point throughout the post. Sorry in advance, but I just cannot help it.

For over 30 years we have been baking scratch made pies! Good old fashion, wholesome pies! We start by making our pie crust from scratch using real butter. This recipe for Butterscotch Pecan Pie is a fun twist on an old family favorite. It’s one of my favorite recipes this season! First, I have a special holiday. For the past seveal years, for Thanksgiving at our house, Pumpkin Pie has been replaced with what we call Pumpkin Pecan Dessert. This dessert is so simple to make. Ditch traditional pies at your Thanksgiving feast and make these spot-on miniatures instead.

So, Pecan Pie. How do you guys feel about it? Love it? Hate it? Want pumpkin instead? I am a pecan pie lover all the way, of course it has to be a chocolate pecan pie. It’s what I grew up on, and also what I look forward to every holiday season.

Pecan Pie Cupcakes In Regular Muffin Pans

Pecan Pie Cupcakes Facebook

15 Incredibly Delicious Pecan Pie Recipes. Think beyond the crust. We're talking cupcakes, pancakes and fudge!

My mom never did pumpkin pie. Remember, she is an all chocolate, all the time, kind of girl. This meant, I used to view desserts the way she does.

Chocolate everything and nothing a shade lighter than milk chocolate in its lightest form. Ok, there may be a few exceptions, like crepes, but even then, they have to be filled with things like chocolate ice cream. I really am having a hard time thinking of anything else, maybe a frosted sugar cookie at Christmastime. I mean, up until a few weeks ago when I made these Pumpkin Pie Oreos I had never had pumpkin pie anything.

Guys, I loved those Oreos, but these cupcakes are really where it’s at. I guess the hard- core chocolate lover that my mom has forever ingrained into me can never stray too far from the classics I grew up loving.

I have always said that my mom’s Chocolate Bourbon Pecan Pies are one of my all time favorites. The gooey filling gets me every single time. There are a lot, and I mean a lot, of things I really want to make between now and December twenty- fifth, but I knew that I had to create a pecan pie cupcake for Thanksgiving. So I am declaring this my very first (official) Thanksgiving recipe. I thought it was a pretty good one to start out with. Well, that and the fact that I have been so focused on these cupcake that I really have not thought up any other Thanksgiving recipes. All the bourbon, chocolate, pecan and general gooeiness of these cupcakes has been clouding my brain for weeks.

I promise, I’ll start thinking savory soon. I think. I hope. These are obviously not the simplest cupcakes around. They take a little Thanksgiving love and time, but there is nothing complicated about them. First, there is the chocolate bourbon cupcake that calls for a whole cup of bourbon. I know that sounds like a lot, but you guys these are some of the best cupcakes ever.

SO moist, SO much flavor. Then there is the pecan pie filling. I used my mom’s recipe, but cooked it on the stove to thicken it so I could then stuff it in the center of each cupcake. Finally, the butter pecan frosting. Honestly, it is the best topper to the cupcakes. It’s perfectly sweet and stuffed with bourbon glazed roasted pecans.

Oh my gooosssh. SO amazing. So they may take some time, but really, it is becoming the holiday season, and to me that means spending lots of time in the kitchen. Hopefully, yours is warm and cozy. Mine is kind of cold sometimes in the mornings, but normally by the end of the day it’s nice and toasty! So it only makes sense that the kitchen is also the place to create amazing holiday food!

The Recipe *If you do not want to use a whole cup of bourbon you can do 1/2 cup coffee + 1/2 cup bourbon. I really recommend using all bourbon though! Bourbon Chocolate Cupcakes.

Butter Pecan Frosting: 1/4cupbutter. Preheat oven to 3. F. Line 2 standard cupcake pans with 1.

In a medium bowl, beat the bourbon, canola oil, eggs, greek yogurt and sugar with an electric mixer. Slowly add cocoa powder, flour, salt and baking soda, combining on low speed until just incorporated. Fill baking cups three- fourths full.

Bake for about 1. Allow to cool completely before filling, at least 2 hours or covered overnight. Meanwhile make the pecan pie filling.

Combine 1/4 cup cold water with 2 tablespoons cornstarch, whisk until smooth. Add the brown sugar, corn syrup, eggs, salt and corn starch mixture to a sauce pot. Bring the mixture to a boil, whisking consistently for about 5 minutes. Do not stop whisking the mixture, especially in the beginning or you will end up with scrambled eggs. Remove the mixture from the heat and stir in the pecans, bourbon and vanilla. Allow the mixture to cool a few minutes and then transfer to the fridge for at least one hour or until completely cooled and thickened.

To make the frosting. Preheat oven to 3. F. Line a baking sheet with foil or a silicone baking mat. In a medium sauce pan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. Remove from the heat and add to the bowl of a stand mixer.

Place the bowl in the freezer (or fridge for longer) for 1. In a bowl whisk together the bourbon, 1 tablespoon vanilla, 2 tablespoons brown sugar and cinnamon.

Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan.

Bake for 1. 5 to 2. Remove and toss the pecans with 1 tablespoon butter. Allow to cool 1. 0 minutes, set aside. Now grab the cooled butter mixture and add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until well combined. MIx in about 1/2 cup of the chopped pecans. If the frosting is not stiff enough to frost the cupcakes place it in the fridge for 3.

The remove and whip it for a few second to get everything smooth again. To assemble the cupcakes: Use a small paring knife to cut a cone- shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. Add the frosting (if you want to pipe the frosting on use a circular tip, double the frosting recipe and swirl the frosting on in a circular motion) and sprinkle each cupcake with the remaining pecans. If desired top with 1 whole pecan. Thank god it is Friday.

Now lets make pie cupcakes! Shrimp Chowder more.

Thanksgiving Pie Cupcakes Thanksgiving Recipes, Menus, Entertaining & More : Food Network. While there's much to love about a buffet of seasonal pies, sometimes the Thanksgiving dessert spread can be a little bit predictable and monotonous. Hand- held treats like cupcakes are perfect after the gluttonous holiday meal, but this is a time when plain vanilla- frosted ones won't do. This year, make our inventive pie- inspired cupcakes to serve expected seasonal flavors in adorable single- size form. What could be better than pumpkin pie?

How about pumpkin pie cupcakes? These super- moist treats are almost like steamed pudding, topped and filled with cream cheese- thickened whipped cream. Afraid you'll miss the crust? There it is, in the form of a crunchy pie- dough garnish. Get the Recipe. Pumpkin Pie Cupcakes.

Why choose between fluffy cheesecake and dense, gooey pie when you can have both? Bake this cheesecake up to two days before you plan to serve it, then top with our oozing pecan- caramel sauce to mash the two favorites together. The bottom chocolate graham cracker crust adds rich flavor and texture to balance the dessert out.

Get the Recipe. Brown- Butter Pecan Pie Cupcakes. Though you usually shouldn’t mess with a classic, we did, and we’re glad. We transformed everyone’s favorite apple pie into an all- new dessert by giving cupcakes a gooey apple pie filling and the transformative finale: a slightly tangy sour cream whipped topping. Get the Recipe. Apple Pie Cupcakes. Can cranberry sauce save a dry turkey? It can jazz up the dessert table in the form of orange- zested, bright pink- frosted cupcakes that taste just like the sweet- tart side dish.

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