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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
My biggest complaint with this recipe is not having stove top temperatures listed. I saw them as I scrolled through the comments but I was finished with the recipe before I looked at them. Edit your recipe to add them if you are having to answer questions.
I’m in the process of making these now and they definitely make more than 18 cupcakes worth of batter! I added an extra 25% (1/4) to everything because I needed 24 cupcakes for an upcoming party I’m going to and this easily made enough batter for two more batches! I imagine even if I hadn’t upped it I would have had MORE than enough. I’m a bit sad how much I had to toss out, honestly, but I only have one pan and not enough time to bake another two batches.
Ah! I’m sorry! It worked out to that for me! Throwing out batter is always A sad thing! I hope everyone liked them though!
I actually tripled the batch! It was great no issues except I forgot my bowl is not bigg enough so i had to do some quick thinking! I have also made them with Coffee no bourbon and Peanut Butter icing delish! They were a bit drier but really good with a cup of coffee or glass of ice cold milk! Thank you for sharing this recipe its so great that everyone is now begging me to make this gem!
YAY SO happy that worked!! Tripling!! Wow must have had so many!! The coffee version sounds so good as well!!
Thank you for making the cupcakes!!!
I made these for a function at work and everyone LOVED them. I substituted the Greek yogurt for Sour Cream. I am curious if you have ever doubled this recipe? I plane to this weekend as I was asked to make this for a retirement party and need 2 1/2 batches. I know some recipes do not double well. Any advice would be appreciated!
Thank you Great recipe and glad you shared
Hey Jamie! I personally have never double the recipe, but I do not see why that would not work. Let me know how it goes. So happy the cupcakes are a hit! Thanks!
Hi!! Made the cupcakes, and after all my efforts (took, ages to prepares, as I tripled the dose – lots of mouths to feed), I can say that they were SUPER YUM and it was worth it. In the cake, I used all coffee. For the filling and icing, I replaced the bourbon with kahlua. My gosh, that icing!!! Delicious!!!
Everyone loved them.
I changed the process for the filling slightly, as i had read some comments that some people had some difficulty with it. I first put the cornstarch with the sugar and water and corn syrup in the pot, heated that up well, and then i beat the eggs in another bowl separately, and then slowly added some of the hot mixture to the eggs while beating (so as to change the egg temperature slowly). Then i poured the whole thing back into the pot and continued to cook until it boiled for 5 min while constantly whisking. It worked!!!
All in all, they were SUPERB!!!!! WOW!!!!
I highly recommend them!!!!
Sounds like a LOT of cupcakes!! Oh my gosh! So happy it worked out and you liked them though!! That process sounds like it worked really well!! I’m glad!! Maybe I’ll have to switch around the directions!! Thanks Helen! (:
Hi!!! These look soooo amazing, i am drooling just looking at them. I am planning on making these next weekend. I am going to take them to work for a celebration on Monday. I will have to make about 40 cupcakes, so I suppose I will need to triple the dose!! I hope I manage the filling.
One question: I am not sure whether the bourbon will go down well with everyone, so I will use the coffee instead. Can I substitute the bourbon for Kahlua (coffee liqueur)? What do you think? Will that work? I think it should be fine for the filling and icing but what about the cake? Shall i use half coffee/half coffee liqueur? Please let me know what you think or if you have any other ideas. Thanx!!!!
Hey Helen! I would us either all coffee or half coffee and half water for the cake. You can replace the kahlua with bourbon, that will be great! Let me know if you have any questions. Hope you love the cupcakes!
Don’t replace full cup of bourbon with full cup of Kahlua! Too much sugar in Kahlua and it will affect the texture of your cake!
I absolutely this recipe and have made it several times! It’s a family favorite, work favorite, and friend favorite! This time, I’d like to make it into a layered cake. Do you have any thoughts or recommendations on how to do so? Thanks!
Hey Jessica! So happy you love the cupcakes! To make a layer cake, I would divide the batter among two 8 inch cake pans and then put the pecan filling in the center as the filling and the frosting on the outside. Let me know if you have questions, thanks!!!
Okay great! So you think your original recipe will be enough batter for two cake pans? I have heard that a recipe for a dozen cupcakes equals one 8 in cake pan. Just want to get it right the first time hehe 🙂 Thank you!!!
HI! Yeah, I think it will be fine. If you double it, i think it will be too much. Let me know if you have questions, thanks!
These didn’t work out so great for me. The filling came out good but the cupcake itself had too much of a boozy flavor and not enough of a chocolate flavor. They look great on this website so I’ll probably give them another shot and tweak some things. I’ll definitely reduce the bourbon to half and maybe omit it in the icing and filling.
Hi Danielle,
I am sorry this did not work out for you. If you reduce the bourbon, replace it with coffee or water. Thanks!
You know, it is the craziest thing but today the warm/boozy taste has settled down and they are alot better. Do you notice that happening when you make them? I was really surprised!
Making these right now, but instead of cupcakes, trying a poke cake. Taking it to a party and hoping this will save time and transport better than cupcakes. Next time I will pour the filling on the cake before it gets too thick and hope that more of it will absorb into the cake. At some point I will print the recipe and highlight the part of the icing that pertains to the flavored pecans. I found it confusing to separate the two as it’s written. Smells great so far . . .
I just finished making these! Talk about a labor of love! Thanks for creating the recipe.
Okay, another amazing recipe from you!! I made these cupcakes this afternoon and they are perfect…. like WOW perfect. The chocolate bourbon cupcakes are amazing and the toasted pecans put it all over top. So so delicious. .. I can eat the icing with a spoon.. too yummy. Thanks 🙂 They are spot on perfect.
SO happy you love the cupcakes! Thanks!
Can I stretch this to make 24 cupcakes, or do you think they’d be too small? Doubling the recipe seems like it would make sooo much. Thanks!!
Hey Jen,
I think you can stretch it, they will just be slightly smaller…maybe cuter! 🙂 let me know if you have questions. Thanks!
I made these just as you described and they were delicious! My filling came out kind of like tapioca, but I covered it and put in the fridge overnight. The next day when I put the cupcakes together, it was a lot like the texture of a baked pecan pie, not gooey like your photo, but the whole thing came out tasting amazing! If I do it again, I’m going to try using only the yolks in the filling.
Hi,
I tried the filling a total of three times with no luck. The first time I kept it on medium until hot to touch, then turned it higher to boil and thicken. Immediately the eggs were scrambled. This was after whisking the entire time. The next time I did everything on low and medium-low heat, when it (finally) came to a boil, it scrambled immediately again. I read through all the reviews again and saw that you had said you cooked it on high, so I figured I would try that, going high and fast on the heat while stirring constantly. Well, the only thing that did was scramble my eggs much faster. I had the exact ingredients, used a thick-bottomed saucepan and am in normal altitude. I am a pastry chef and I’ve got to say you’ve stumped me with this one. I wouldn’t recommend for others to try this filling recipe. The cake was made yesterday and I have the frosting caramel chilling in the fridge so they will just be made without the filling. Hope you all have a Happy Thanksgiving!
Hi Lauren,
I am really sorry for the trouble, but very happy the frosting and cupcakes turned out great for you. I will take a look at this recipe and make sure everything is written correctly.
Hi! I just made these cupcakes. They taste great, but no joke about it being a process. Plan on several hours for all the steps. Many many steps. And a warning for everyone that basically thinks they can “eyeball” the putting it together part; make sure you read that little part or you’ll be like me and to the end and done when you realize you need a double batch of frosting to pipe. The ones in the picture are obviously piped… So I assumed that was what the recipe called for. Wrong. Make a double batch…or be mad like me at the end when you have to completely start over and make a from scratch caramel, let cool, and then make a butter cream. Totally aggravating. BTW, I know to read a recipe through, however I have putting it together down without help, thankfully I read it before the morning when I planned on piping… Just saying.