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Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting.…pecan pie, but in cupcake form and so good. Extra chocolatey cupcakes made with warming bourbon and generously stuffed with gooey pecan pie “filling”. Each cake is frosted with the most delicious creamy brown sugar frosting and finished off with a sprinkling of cinnamon-spiced brown sugar pecans. Sooo much to love here! You can’t beat these cute little bite-size pecan pie cupcakes. They’ll be the hit of your Thanksgiving desserts!
Happy last Friday before Thanksgiving guys!! This week was a lot, and of course, took some unexpected turns. But the good news is that we have so much to look forward to in the coming days. And the best cupcakes to bake up this weekend.
I’m excited, and looking forward to a very low key holiday and a good amount of pie. Or pie cupcakes actually!
So…pecan pie? How do you guys feel about it? Do you love it or would you prefer pumpkin pie? With my family, any kind of chocolate pie is much preferred. We do have a few oddballs that love a pumpkin pie. But the majority of the fam always go for the chocolate.
Personally, I am a pecan pie lover all the way. It’s what I grew up on, and also what I look forward to every holiday season. My mom never did pumpkin pie, but I’ve always said that her chocolate bourbon pecan pie is one of my all-time favorites. It’s all about that gooey filling and sweet chocolate. Gets me every time.
And that brings me to these cupcakes. They’re everything I love about my mom’s pecan pie, but in the form of a cute chocolate cupcake.
The history on these cupcakes…
This is a recipe I shared a long, long time ago. It’s been a favorite ever since, but I hadn’t made them in a while. Actually, since 2013, so quite a longggg while.
With things being so crazy this holiday season, I wanted to make our Thanksgiving extra special and really pull out all the stops. Somehow that lead me back to these cupcakes. Once I had the idea to make these, I knew I needed to get the recipe perfect before sharing. I spent a few days testing and retesting and I’m pretty excited to share the final product with you guys.
These cupcakes are GOOD. The kind you’ll have a hard time not going back and grabbing a second. They’re made rich and flavorful with a good splash of bourbon, the pecan pie filling is gooey, and swirled with toasted pecans, and the brown sugar frosting? Well, it definitely seals the deal.
The details.
I’m going to get this out there, these cupcakes require some time to prepare and do have a few steps. But they’re no harder than baking up your own pie. So while the recipe is longer, don’t let that scare you. You can easily make these!
I like to start with the pecan pie filling. Basically, this is pecan pie filling, but instead of it being in pie crust, it’s in the cupcake. Making it is kind of like making pudding. Just mix eggs with cornstarch, add brown sugar and maple syrup, then thicken it up on the stove. Then stir in cinnamon-spiced bourbon pecans and now you have your pecan pie “filling”. Also known as pecan pie, cooked on the stove, and minus the pie crust.
Once you have the filling made, bake the cupcakes. And guys? These are extra special cupcakes. It’s all about the bourbon which really helps to highlight the rich, sweet chocolate. Originally, I used a full cup of bourbon, but I felt that it was just a smidge overpowering. So I took the bourbon down a bit and came out with the perfect chocolate cupcake that has subtle notes of bourbon. So delicious.
Each cupcake is incredibly moist, so soft, and perfectly sweetened. The flavor truly comes from the bourbon.
The bourbon pecan pie filling is so gooey and delicious. Over time the filling begins to seep into the cupcake and create the moistest, most flavorful chocolate cupcake with a pecan center. They’re roll your eyes back delicious!
On to the butter pecan frosting…
This frosting is everything and has to be one of my favorites. I drew inspiration from a few of my older recipes, but especially from these sweet brown sugar cookies, and also these butter pecan frosted fudge brownies. And more recently, my chai pumpkin cupcakes.
There are two simple secrets to this frosting…
One, use a mix of brown sugar and powdered sugar. Powdered sugar adds practically zero flavor. The brown sugar adds hints of warm molasses and really deepens the flavor to create a frosting that’s perfectly rich and sweet.
The second secret…vanilla, and sweet cinnamon bourbon spiced pecans swirled throughout. SO GOOD. Think creamy, buttery, and hinted with brown sugar, vanilla, and filled with nutty pecans. Honestly? you’ll want to slather on more than you think your cupcakes will actually need. You may even want to think about doubling that frosting.
Now, stuff, frost, decorate…and eat.
I didn’t do anything fancy here. I stuffed the pecan pie filling into the center of each cupcake. Then simply dolloped a generous swirl of the brown sugar frosting overtop. Then I finished with those yummy toasted pecans.
And that’s it. Not the simplest, but worth every bit of extra effort. And so very good. Each bite is filled with sweet chocolate cupcake, gooey pecan pie filling, light, fluffy frosting, and bourbon-glazed pecans.
Oh my gooosssh, SO amazing.
These will make the perfect Thanksgiving cupcakes! My best advice is to bake these up this weekend. You’ll need to test out the recipe before Thanksgiving Day. Then take the extras to neighbors to share and make again for Thanksgiving next week. By the second round, you’ll have the process perfected and plenty of delicious cupcakes to enjoy!
Make-Ahead, Storage & Freezing
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Bake ahead: Cupcakes hold well unfrosted at room temp (covered) for a day; frost day-of for best texture.
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Store: Frosted cupcakes keep covered in the fridge; bring to room temp before serving for the softest crumb.
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Freeze: Freeze unfrosted cupcakes and frosting separately; thaw cupcakes overnight and re-whip frosting if needed.
FAQ:
Can I make these without bourbon?
Yes—swap in strong coffee plus a splash of vanilla. You’ll keep warmth and complexity, just less of that classic bourbon depth.
How do I know the cupcakes are done?
Look for lightly domed tops that spring back and a toothpick with a few moist crumbs. If it’s wet batter, bake a touch longer.
How can I toast the pecans without burning them?
Toast in a dry skillet, stirring, until fragrant and a shade deeper; cool completely before adding so they don’t melt the frosting.
Can I bake ahead for Thanksgiving?
Bake cupcakes a day ahead and store covered; frost closer to serving. Freeze unfrosted for longer storage and thaw overnight for best texture .
Looking for other Thanksgiving desserts?? Here are my favorites:
Gooey Chocolate Chip Cookie Pie
Brown Sugar Maple Chocolate Pecan Pie Bars
Lastly, if you make these Chocolate Bourbon Pecan Pie 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 Pecan Pie Cupcakes with Butter Pecan Frosting.
Servings: 20
Calories Per Serving: 487 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Pecan Pie Filling
- 3 cups raw pecans
- 2 tablespoons bourbon
- 3 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons packed light or dark brown sugar
- 1/2 teaspoon ground cinnamon
- 4 large egg yolks
- 1/4 cup cornstarch
- 3/4 cup real maple syrup
Bourbon Chocolate Cupcakes
- 1 cup melted coconut oil
- 1/2 cup bourbon (see notes)
- 1/2 cup strong black coffee or water
- 2 large eggs, at room temperature
- 2/3 cup plain greek yogurt, at room temperature
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
Butter Pecan Frosting:
- 2 sticks (16 tablespoons) salted butter, at room temperature
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
Instructions
- 1. To make the pecan pie filling. Preheat oven to 350° F. Line a baking sheet with parchment paper. On the baking sheet, combine the pecans, 2 tablespoons bourbon, 1 teaspoon vanilla, 2 tablespoons brown sugar, and the cinnamon. Bake 8-10 minutes, until toasted. Sprinkle with sea salt. Roughly chop the pecans, reserving 22 whole pecans for topping.2. In a large pot, whisk together the egg yolks, cornstarch and 1 tablespoon water until fully combined. Add 1/2 cup brown sugar, the maple syrup, and a pinch of salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens, about 5-8 minutes. Remove from the heat. Strain through a fine mesh sieve into a heat proof bowl. Stir in about 1 cup of the chopped pecans and 2 teaspoons vanilla. Transfer to a bowl, cover, and chill in the fridge until set, about 1 hour. 3. Meanwhile, make the cupcakes. Preheat oven to 350° F. Line 20-22 cupcake molds with paper liners.4. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, bourbon, coffee/water, eggs, yogurt, and sugar until combined. Add the flour, cocoa powder, baking soda, and salt. Mix until smooth and no lumps remain in the batter.4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.5. To make the frosting, melt together 4 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. 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 to touch.6. Grab the cooled butter mixture from the freezer and add the remaining 12 tablespoons of butter, 1 tablespoon vanilla, and the powdered sugar to the bowl. Beat together until well combined. Stir in 1/2-1 cup of the finely chopped toasted pecans. 7. Using a paring knife, cut a cone-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. Frost each cupcake and sprinkle with the remaining pecans. Top each with the reserved whole pecans.
Notes
For an Intense Bourbon Flavor: If you want a cupcake that really tastes like a good shot of bourbon, use 1 cup bourbon and omit the coffee. This is an especially delicious cupcake with strong hints of bourbon.
For a Mild Bourbon Flavor: For less bourbon, use 1/4 cup bourbon and 3/4 cup coffee/water.
Can You Serve These To Kids? Yes the alcohol cooks out while baking. Asher loves these! If baking with 1 cup of bourbon, however, I would not serve to kids as they will taste the bourbon.
This post was originally published on November 20, 2020
Happy post-Thanksgiving! Just wanted to say that I made a 8-in layered version of this and it was AMAZING!!
I am so glad this turned out amazing for you, Laura! Thank you so much!
So many comments, I got really nervous about the filling, but I didn’t read until I already had the cakes baked. Anywho, I followed her instructions but wisked like crazy as I brought the mix to a boil, and continued wisking constantly for the five minutes. Mine didn’t get thick enough after cooling, so I did add more cornstarch and water and reboiled everything again and for more like 10 minutes. Then it finally thickened up. Didn’t have any problems with the frosting. I did put it in the freezer for more like 20 minutes. Initially after frosting, it melted quickly. But after leaving in the fridge overnight, the frosting waa pretty solid at even room temp. I used the plain ziplock like she said because I didn’t trust the pecan pieces to get through a frosting tip. Still looked great because the pecan pieces sprinkled on top covered up any blemishes. Love how much bourbon is in these!
Hi Vicki! Thank you so much for sharing the way you did this recipe! You are so sweet! I hope you loved these cupcakes!
What brand of bourbon do you recommend? Thanks!
I like Woodford or BUllet. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I was planning on making these for Friendgiving this weekend. I’m a little hesitant on the canola oil though, do you think I can add melted butter instead or does the oil give it a better consistency?
You started talking about pumpkin pie and then I couldn’t focus…is there a version of this with pumpkin pie? what would you suggest??!! I need it in my life…maybe cream cheese frosting instead? idk. haha
HI! I have a cake that you might enjoy. Link below! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
https://fett-weg.today/chai-pumpkin-cake/%3C/a%3E%3C/p%3E
Wow these were a lot of work, but worth every second and penny. I was worried about the booze, but it just gives it a nice after taste.
Thank you so much Brittanne!
I made these cupcakes as a birthday treat. Such a wonderful fall intro! The batter is just wonderful, has great flavor and the cupcake itself, as well as the pecan filling, turned out perfect, done just as instructed. The bourbon can be overpowering, but I’d make it again the same way in a heartbeat. The flavor was too good. The icing was a different story for me. It did not set, at all. I was so sad! I added a touch of cornstarch and extra powdered sugar, but I think all of the liquid made it runny for me. I was unable to pipe it. I did do a double batch and found that to be way too much icing. Same for the pecan filling. I wish I had made double the cupcakes so as to use the rest of the icing and filling. I found the icing to be too sweet for my taste (before I added extra sugar). The cupcakes were well received though! I would certainly make these again, but maybe try something different with the icing. I also used pre-packaged candied pecans which were a fast substitute.
Hi Megan! I am so glad you loved these cupcakes, but apologize the icing did not turn out well for you. Is there any questions I can help you out with? Please let me know!
HIGHLY RECCOMEND THIS RECIPE! I made these for my mom’s birthday, & they were amazing!
A few helpful pointers for people on the go or preparing days in advance: let the cupcakes sit in the fridge for longer life & nuke in the microwave for maybe 15/20 secs. before serving. I found it best served warm.
Also! For the greek yogurt, I used Chobani Coconut and it really helped bring out the vanilla without being overly sweet.
Phenomenal recipe and very grateful. Thanks so much, Tieghan!
I am so glad you loved these cupcakes, Cayman! Thank you!!
These look amazing! Definitely going to make them this weekend. Are these ok for kids or will the bourbon get cooked out enough not to worry about it? Also, do you have a recommendation about a use for the leftover cupcake parts?
Hey Molly! I would not stress about the bourbon, but since it is a lot, use half bourbon and half water. For the leftover cake parts I’d recommend feeding those to the kids! 🙂 Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi! I was wondering if it was possible to make this vegan and if so how would I do it?? Thanks!
HI! I don’t recommend that with this particular recipe. So sorry I could not help.
Can I use Dutch processed cocoa if I skip the baking soda?
HI! I think Dutch cocoa powder will be great. I would use the baking soda though. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I only have cheap bourbon in the house… Do you think it matters what you use?
HI! Cheap bourbon is just fine for baking! 🙂 Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Silly question but when you say bring to a boil do you mean put on fairly high and boil right away or on med heat and take your time reaching boiling? My pie filling is curdling and I’m not sure what I’m doing wrong!! Help?!
Hey Carrie! Trying bringing the mix to a boil slowly over medium heat, whisking it continuously while it cooks so that the mix does not curdle. That should really help! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I was trying to branch out from my normal go-to baking blog when i stumbled across this recipe. I LOVE butter pecan so i was intrigued. Not a huge bourbon fan so i made plain chocolate cupcakes, but used this filling an frosting, and OMG were they delicious! Made them for my sons 1st birthday party and they were hands down the crowd favorite! Great bake!
Thank you so much Amy! I am so glad you and your guests loved these cupcakes! Also, Happy 1st Birthday to your son!
So I tried this last night/today. It was way to much bourbon for me (but I can’t stand the taste to begin with). I needed two cakes to fill my pans, so I made a plain chocolate and swirled the two. Loved the end result and flavor.
However, the filling and frosting didn’t work well. The filling seemed very grainy and the frosting was so soupy. I even left it in the fridge overnight to set up. I still used them both, but added a baked icing to frost the cake. I used this “frosting” as a filling/coating just on top of the cake. Any suggestions on what went wrong or what to try? Thanks!
Hey Jax! It’s hard to say what might be going wrong without knowing more details on how you made the recipe. Is there anything you changed or did differently while making the frosting and filling? Any more details would be really helpful! Hope I can help. Thanks!