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Chocolate Bourbon Chai Latte Cupcakes with Butter Pecan Frosting. Extra chocolatey cupcakes made with bourbon, chai spice, and rich chocolate pieces. Each cupcake is frosted with the most delicious creamy butter pecan frosting and finished with a sprinkling of toasted brown sugar pecans. Soo much here to love! You can’t beat these cute little bite-size pecan pie cupcakes. They’ll be the hit of your Thanksgiving dessert table!
Yes, you can make a pecan pie this Thanksgiving – OR, you can step outside of the norm with these fun chocolate pecan pie cupcakes. Both are good, but cute cupcakes are so much more fun.
Plus, I personally think these are actually better than pie. These have a lot of yummy elements that all work so well together – they’re delicious!
When it comes to the Thanksgiving dessert table, I like to have classic dessert flavors, but something besides just pies. I have fun every year coming up with new desserts. Desserts with similar-ish flavors to the classics, but with different twists, or in different forms.
It’s fun! Years ago I made pecan pie cupcakes that to this day are one of my favorite desserts on the site. But they’re involved. So this year I wanted to try a fresh idea, but still with pecan pie as the inspiration.
And then I came up with these. They’re kind of like chai cupcake meets yummy chocolate pecan pie. And the frosting just makes them even better.
The details
You need vanilla, chai, and a good amount of warming autumn spices, plus butter and chocolate. And then, of course, the pecans and bourbon too!
For the cupcakes, I knew I really wanted the chai flavor to shine. To achieve this, I used a mix of steeped chai milk and my homemade chai spice. The chai spice mix is key, it really brings the aromas of fall into the kitchen and into each cupcake.
Before you start the cupcake batter, make the chai spice mix. It’s a blend of cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and the tiniest bit of black pepper. You’ll be using half of the spice mix in the cupcake batter, and the remainder to decorate.
Next, make the batter. Bring some milk to a gentle boil, then add a few chai tea bags and allow the tea to steep in the warm milk.
While the tea cools, mix up the batter using an electric mixer, then stream the chai milk into the cupcake batter until just combined. Divide the batter up between the cupcake molds and bake.
The smells coming from the oven will have you so excited. It’s like fall in the air, with cozy scents of chai mixed with hints of bourbon, sweet chocolate, and brown sugar – all wafting throughout your kitchen.
Now the frosting
It’s my go-to brown sugar frosting with bourbon-toasted pecans.
First, melt the brown sugar together with butter and cream, then mix with powdered sugar and vanilla. Next, toast the pecans with brown sugar, bourbon, and salt, chop, and sprinkle over each cupcake.
You can also stir the pecans into the frosting.
The frosting makes it hard to say no to a second cupcake. Each bite is filled with sweet chocolate bourbon chai-spiced cupcake and light, fluffy frosting with a crunch from the pecans on top.
Oh my gooosssh, SO amazing.
These are the perfect Thanksgiving cupcakes! My best advice is to bake these up this weekend. Because, of course, you’ll need to test out the recipe before Thanksgiving Day. Take any extras to neighbors to share and then make these again for Thanksgiving. This weekend can be a little pre-taste test party!
Looking for other Thanksgiving desserts?? Here are my favorites:
Gooey Chocolate Chip Cookie Pie
Lastly, if you make these Chocolate Bourbon Chai Latte Cupcakes with Butter Pecan Frosting, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate Bourbon Chai Latte Cupcakes with Butter Pecan Frosting
Servings: 15 cupcakes
Calories Per Serving: 380 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chai Spice
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
Cupcakes
- 1 cup milk
- 2 bags chai tea
- 1/2 cup melted coconut oil
- 3/4 cup packed dark brown sugar
- 1 tablespoon vanilla extract
- 3 tablespoons bourbon
- 2 large eggs
- 1 1/2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup raw pecans
Butter Pecan Frosting
- 2 sticks salted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 2-3 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
- 1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Reserve the chai spice blend for the cupcake batter. 2. To make the cupcakes. Preheat oven to 350° F. Line 15 cupcake molds with paper liners. Bring the milk to a gentle boil in a small pot. Remove from the heat and add the tea bags, cover, and steep 10 minutes.3. In a large mixing bowl, beat together the coconut oil, brown sugar, vanilla, bourbon, and eggs until combined. Add the flour, cocoa powder, baking powder, baking soda, salt, and 3 teaspoons of the chai spice mix (or more to your taste). Stream in the chai milk, beating until just combined.4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 22-25 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.5. During the same time, line a baking sheet with parchment. Toss the pecans with 1 tablespoon bourbon, 1 tablespoon brown sugar, 1 -2 teaspoons chai spice, and a pinch of salt. Bake 8-10 minutes, until toasted. Once cool, chop. 6. To make the frosting. Melt together 1 stick butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes, or until the sugar has dissolved. Add a pinch of salt. 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 minutes or until cool to touch.7. Grab the cooled butter mixture from the freezer and add the remaining 1 stick butter, vanilla, and powdered sugar to the bowl. Beat together until well combined, adding more sugar as needed.9. Frost each cupcake and sprinkle with pecans.
This post was originally published on November 1, 2022
Could I sub almond flour for all purpose? Thanks!
Hey Maria,
I would recommend using a gluten free flour blend like Bob’s Red Mill. Please let me know if you give this recipe a try, I hope you love it! xx
The icing is divine, easy to make…might be my new go to. The cake itself is a little dry to my taste, but that might have been on my end with an over bake – I think they mighta been done before 22min but just didn’t check. I didn’t have bourbon so I used cognac and I thought the recommended amount was perfect. I like a sweeter chocolate cake personally but I understand a less sweet cake to balance out the icing and to track towards a latte vibe. Thanks for sharing your recipes!
Hey Sam,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! Thanks for sharing what worked well for you! xT
These look amazing and I’ve had your chai cupcakes in the past and they were a huge hit. Can I omit the bourbon? Should I sub with vanilla? Need to make a practice round!
Hey Susan,
Thanks so much!! You could use milk in place of the bourbon:) I hope you love this recipe, please let me know if you give it a try! xT
I was SO excited to make these. Followed the batter to a T— first bite was disappointing after all the effort. Way too bourbon flavored and crumbly. I’m a bourbon fan but not overpowering in desserts. I agree a litter bitter too. I would do vegetable oil or butter, not a fan of the coconut oil. Frosting was delicious. Will use the rest of the frosting and make traditional chocolate cupcakes so it’s not all a waste!
Hey Stacey,
Thanks so much for giving this recipe a try and sharing your feedback! So sorry to hear you didn’t love them! Please let me know if there is anything that I can do! xT
How would you adapt this to a layer cake? I imagine it would be a show-stopper!
Thank you!
Hey Susan,
So sorry, I would not recommend this as a layer cake, the frosting is too soft. Please let me know if you give this recipe a try, I hope you love it! xT
Found the cupcake bitter tasting. Not sure what it was that made it that way. Might have to tweak it a bit.
Hi Alix,
Thanks for giving this recipe a try and sharing your feedback! So sorry to hear about the bitter taste. Was there anything you may have adjusted? Please let me know how I can help! xT
You asked on Instagram stories what our Thanksgiving traditions are. My family always has ham for dinner on Wednesday night, along with corn and green beans. When I think Thanksgiving, the first thing I think off is the ham. To me, Thanksgiving is all about the ham. Abigail
Awe thanks so much for sharing Abigail! I’ve never had a ham on Thanksgiving but that’s a great switch up! xT
It’s really good. Also, we usually have cinnamon rolls from the can, but this year I’d like to make my family one of your brunch recipes. Can you recommend a few? Abigail
Here’s some faves:
https://fett-weg.today/baked-cinnamon-crunch-french-toast/%3C/a%3E%3Cbr /> https://fett-weg.today/brown-butter-iced-mocha-cinnamon-rolls/%3C/a%3E%3Cbr /> https://fett-weg.today/baked-butter-pecan-french-toast/%3C/a%3E%3C/p%3E
Dutch processed cocoa or regular?
Hi Carmen,
Regular cocoa works great:) Please let me know if you give this recipe a try, I hope you love it! xT
I’m guessing I could use melted butter instead of coconut oil. What do you think? Can’t wait to try these delicious looking cupcakes! Also, what is the amount of chocolate chunks you used?
Hey Geri,
Totally, that will work well for you! I used 1 bar of chocolate chunks if you want to add those. Let me know if you give this recipe a try, I hope you love it! xT
Hi! On instagram you added brown butter to the frosting but I don’t see that here. Is there a different recipe you used?
Hi Lizzie,
if you want to brown the butter you could, but totally not necessary here:) I hope this recipe turns out well for you, please let me know if you give it a try! xT
The picture shows you mixing in chocolate chunks but there’s no chocolate listed in the recipe. How much and what kind of chocolate do you use?
Thanks
Hi Cristy,
If you like you’re extra chocolate-y, you can add a bar of chopped chocolate. I hope this recipe turns out well for you, please let me know if you give it a try! xT
Tieghan, would love to make these, however, what oil can be substitute for the coconut oil?
Many thanks, jk
Hi there,
You can use an equal amount of another neutral oil:) I hope this recipe turns out tasty for you, please let me know if you give it a try! xT
Thank you, they are on my list to try as soon as possible
I should share this recipe on my tea blog to bring my numbers up but why rush the numbers to three since the numbers only repeat and repeat; it’s never high enough. Thank you for sharing this Chai-cupcakes recipe.
I hope you love the recipe!
What other type of oil can be used? I’m allergic to peanuts and tree nuts.
Hi Pamela,
Any other neutral oil will work well for you! I hope this recipe turns out well, please let me know if you give it a try! xT
Wow these look so amazing! Yum. Xx
Thanks so much Kelly-Jane!!