Chocolate Bourbon Cupcakes with Butter Pecan Frosting
The chocolate bourbon cupcakes alone are insanely good! The flavor is just out of this world and the bourbon highlights the chocolate so well. Then add the butter pecan frosting that could be eaten by the spoonful and you may just have one of the most delicious cupcakes of the season!
Foto: Half Baked HarvestIngredients
- For the Cupcakes
- 1 cup bourbon
- 1 cup unsalted butter (2 sticks)
- 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
- Frosting
- 1/4 cup butter
- 2/3 cup heavy cream
- 1 cup packed brown sugar
- 1/4 cup Butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 3/4 cup toasted Pecans (chopped)
- 24 Whole Pecans (optional)
- 1/2 cup Chocolate Chips (melted (optional))
Steps
Preheat oven to 350 degrees F.
Line 2 standard cupcake pans with 24 liners.
In a large saucepan over medium heat, simmer bourbon and butter.
Slowly whisk cocoa powder into saucepan until mixture is creamy.
Remove from heat and allow to cool.
Meanwhile, whisk sugar, flour, salt and baking soda in a large bowl.
In a separate bowl, beat eggs and greek yogurt with an electric mixer. Slowly add bourbon and cocoa mixture. Combine on low speed.
Slowly add flour and sugar mixture, combining on low speed until completely incorporated.
Fill baking cups three-fourths full. Bake for about 22 minutes. Cool.
For the Frosting: In a medium sauce pan, melt together the 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. Allow to cool for 15 minutes.
Once cooled beat in the softened butter.
Add the vanilla and powdered sugar to the bowl and beat together until well combined.
MIx in the chopped pecans.
Frost cupcakes. Place 1 whole pecan on each cupcake and drizzle with melted chocolate if desired,
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