Chocolate Pecan Cupcakes Recipes

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CHOCOLATE BOURBON PECAN CUPCAKES



Chocolate Bourbon Pecan Cupcakes image

Provided by Food Network

Categories     dessert

Yield 12 cupcakes

Number Of Ingredients 26

1 cup all-purpose flour
1/2 cup unsweetened cocoa
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup whole milk
1/2 cup hot coffee
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 egg
Chocolate Bourbon Ganache, recipe follows
Chocolate Buttercream Frosting, recipe follows
Pecan Praline Cookie, recipe follows
1 cup salted butter
4 cups powdered sugar
1/2 cup unsweetened cocoa
1/4 cup milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
2 tablespoons bourbon
6 tablespoons heavy cream
6 tablespoons granulated sugar
2 tablespoons salted butter
1 tablespoon all-purpose flour
1 1/2 cups finely chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Line a regular-size cupcake pan with 12 cupcake liners.
  • Combine the flour, granulated sugar, cocoa, baking soda, baking powder, milk, coffee, vegetable oil, vanilla and egg in a large bowl. Beat until smooth. Bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Cool the cupcakes completely.
  • To assemble: Poke a hole into each cupcake with the handle of a wooden spoon. Fill the cupcakes with about 1 teaspoon Chocolate Bourbon Ganache. Generously frost the top of each cupcake with Chocolate Buttercream Frosting. Place 2 pieces of Pecan Praline Cookie in the top of each cupcake.
  • Beat the butter in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the powdered sugar 1 cup at a time until incorporated. Mix in the cocoa. Add the milk and vanilla and beat until light and fluffy. Put the frosting into a pastry bag and cut 1/2-inch off the tip.
  • Place the semisweet chocolate chips in a heatproof glass bowl. Add the heavy whipping cream, place in the microwave and melt in 30 second intervals until completely melted. Using a hand whisk, whip the melted chocolate and cream until smooth. Add the bourbon. Put the ganache in a pastry bag.
  • Preheat the oven to 300 degrees F. Place the heavy cream, granulated sugar and butter in a saucepan over medium-high heat and bring to a boil. Remove from the heat and stir in the flour and pecans. Spread the cookie batter onto a parchment-lined cookie sheet and bake until golden brown, 20 to 25 minutes. Remove from the oven and let completely cool. When completely cooled, break into pieces.

PECAN PIE-FILLED CHOCOLATE CUPCAKES



Pecan Pie-Filled Chocolate Cupcakes image

Delight your guests with these delicious chocolate cupcakes made with Betty Crocker™ Super Moist™ devil's food and filled with pecan pie - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 18

1 box Betty Crocker™ Super Moist® devil's food or other flavor cake mix
Water, vegetable oil and eggs called for on cake mix box
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons cornstarch
3/4 cup light corn syrup
1/4 cup butter melted
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup chopped pecans, toasted
1 teaspoon vanilla
3 teaspoons unflavored gelatin
1/4 cup cold water
3 cups heavy whipping cream
2/3 cup powdered sugar
1 1/2 teaspoons vanilla
1/2 teaspoon ground cinnamon
24 candied pecans

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Meanwhile, make pecan pie filling and spiced-cream frosting: In 2-quart saucepan, combine granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, just until mixture begins to boil; remove from heat. Stir in toasted pecans and vanilla. Let stand 10 minutes; refrigerate 1 hour or until thickened.
  • In 1-quart saucepan, sprinkle gelatin over water to soften; let stand 1 minute. Heat over low heat about 2 minutes, stirring constantly, until gelatin is dissolved. Let stand about 15 minutes, stirring frequently, until cooled to room temperature.
  • In chilled large bowl, beat whipping cream with electric mixer on low speed, slowly adding cooled gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate until ready to frost cupcakes.
  • To Fill and Frost Cupcakes: With melon baller, scoop out center of each cupcake almost to bottom of cupcake; spoon 1 tablespoon pecan pie filling into cavity of each. In 1-quart resealable food-storage plastic bag, cut 1/4-inch opening diagonally across bottom corner of bag; fit 1/2-inch star tip in opening. Spoon spiced-cream frosting into bag; seal bag. Pipe frosting onto cupcakes in circular motion. Refrigerate cupcakes until ready to serve. Just before serving, sprinkle cinnamon over cupcakes and garnish each cupcake with candied pecan. Store cupcakes loosely covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 95 mg, Fat 5, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Cupcake, Sodium 270 mg, Sugar 23 g, TransFat 1/2 g

PECAN PIE CUPCAKES



Pecan Pie Cupcakes image

If you like pecan pie, you'll love these cupcakes!

Provided by FireStarter77

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 35m

Yield 9

Number Of Ingredients 7

cooking spray
1 cup brown sugar
1 cup chopped pecans
½ cup all-purpose flour
2 eggs
½ cup butter, melted
1 teaspoon vanilla extract, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray.
  • Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.
  • Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.
  • Spoon batter into the muffin tin, filling each cup 2/3 of the way.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 31.1 g, Cholesterol 68.4 mg, Fat 20.1 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 95.2 mg, Sugar 24.4 g

CHOCOLATE PECAN PIE CUPCAKES



Chocolate Pecan Pie Cupcakes image

Number Of Ingredients 27

1 cup buttermilk
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
pecan pie filling:
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup brown sugar
3/4 cup corn syrup
3 eggs
1/4 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
butter pecan frosting:
1/4 cup (1/2 stick) butter
2/3 cup heavy cream
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
1/4 teaspoon cinnamon
1 1/2 cup finely chopped raw pecans

Steps:

  • Preheat oven to 350 degrees. Line 2 standard cupcake pans with 18 liners. In a medium bowl whisk together the buttermilk, canola oil and cocoa powder until smooth and creamy. In a separate bowl, beat the eggs and greek yogurt with an electric mixer. Slowly add buttermilk 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. 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 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. for the frosting: Preheat oven to 350 degrees. 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 15-20 minutes or until cool. In a bowl whisk together 1 tablespoon vanilla, 2 tablespoons brown sugar and cinnamon. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 10-15 minutes, stirring occasionally, until toasted. Be careful not to burn them! Remove and toss the pecans with 1 tablespoon butter. Allow to cool 10 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 20-30 minutes or the freezer for 5-15 minutes. Then 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 and sprinkle each cupcake with the remaining pecans.

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