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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
I MADE THESE AND THEY ARE ……………..OMG……….I DON’T KNOW YOU BUT ……I LOVE YOU!!! OHHHH MY GOOODNESS THEY WERE HEAVEN! and I’m not drunk typing! lol But seriously if you make the cupcakes a day ahead, the alcohol does settle down and it’s wonderful….
SO happy you loved these Tiffany! Thank you so much!
Hi, I made these last week and they were a huge hit! Thank you so much for sharing this recipe. I want to make them again for this coming Thanksgiving, but was hoping to leave the bourbon out for some of the younger attendees. Do you have a recommendation for a replacement for the bourbon in the recipe? I just don’t want to throw the recipe off by leaving it out, especially in the cake part. Thanks!
Hey Catie!! So happy these cupcakes are such a hit! ? You can use coffee, water, apple cider or milk in place of the bourbon. I think apple cider or coffee would probably be best for flavor. Let me know if you have questions. Thank you and happy Thanksgiving!
Hi Tieghan! Just wanted to let you know the cupcakes ended up amazing!! I actually did both your chocolate cupcake recipe here as well as a pumpkin cupcake and filled both with the pecan pie filling and topped both with the butter pecan frosting.
The frosting doubled was more than plenty. Also, since people had commented on issues with it being a bit too runny, I let my butter/brown sugar/heavy cream mixture boil a bit longer and then once chilled it was real thick like a thick caramel so it worked beautifully to make a nice stiff pipeable frosting. And holy heck that frosting! SO DELICIOUS! Those candied pecans really make it, for sure.
I loved both of the cupcakes so much! The chocolate ones totally satisfied my chocolate cravings plus had more of the bourbon flavor which was nice (even though I only used 1/2 cup bourbon in the batter and 1/2 cup coffee, with the bourbon in the filling and the candied pecans the taste came through beautifully). For the pumpkin ones I didn’t use any bourbon in the cupcake batter so I wasn’t sure if enough bourbon flavor would come through but it did and they were wonderful. I loved the combination of pumpkin, pecan and bourbon, and how they were like a blend between pumpkin pie and pecan pie.
My family is going to flip over these cupcakes at Thanksgiving! And a friend of mine came over last night and had one of each and gave his wholehearted seal of approval. ?
With the filling, I did end up finding some other recipes using whole eggs, so I just don’t know why that gave me (and other people) so many problems! But using only the yolks yielded a perfect filling for me so I guess do whatever works, right? ?
Thanks again for this amazing recipe! I posted my modified versions – both of this one here with the chocolate cupcake base as well as the pumpkin cupcake base with your filling and frosting – on my blog, with reference to this link in my recipe sources. You can find them and my photos of them here:
Pumpkin cupcake base: http://yumsforthetum.com/recipe/pumpkin-bourbon-pecan-pie-cupcakes/
Chocolate cupcake base: http://yumsforthetum.com/recipe/chocolate-bourbon-pecan-pie-cupcakes/
Hi Tiegan! Just wanted to let you know the cupcakes ended up amazing!! I actually did both your chocolate cupcake recipe here as well as a pumpkin cupcake and filled both with the pecan pie filling and topped both with the butter pecan frosting.
The frosting doubled was more than plenty. Also, since people had commented on issues with it being a bit too runny, I let my butter/brown sugar/heavy cream mixture boil a bit longer and then once chilled it was real thick like a thick caramel so it worked beautifully to make a nice stiff pipeable frosting. And holy heck that frosting! SO DELICIOUS! Those candied pecans really make it, for sure.
I loved both of the cupcakes so much! The chocolate ones totally satisfied my chocolate cravings plus had more of the bourbon flavor which was nice (even though I only used 1/2 cup bourbon in the batter and 1/2 cup coffee, with the bourbon in the filling and the candied pecans the taste came through beautifully). For the pumpkin ones I didn’t use any bourbon in the cupcake batter so I wasn’t sure if enough bourbon flavor would come through but it did and they were wonderful. I loved the combination of pumpkin, pecan and bourbon, and how they were like a blend between pumpkin pie and pecan pie.
My family is going to flip over these cupcakes at Thanksgiving! And a friend of mine came over last night and had one of each and gave his wholehearted seal of approval. 😉
With the filling, I did end up finding some other recipes using whole eggs, so I just don’t know why that gave me (and other people) so many problems! But using only the yolks yielded a perfect filling for me so I guess do whatever works, right? 😉
Thanks again for this amazing recipe! I posted my modified versions – both of this one here with the chocolate cupcake base as well as the pumpkin cupcake base with your filling and frosting – on my blog, with reference to this link in my recipe sources. You can find them and my photos of them here:
Pumpkin cupcake base: http://yumsforthetum.com/recipe/pumpkin-bourbon-pecan-pie-cupcakes/
Chocolate cupcake base: http://yumsforthetum.com/recipe/chocolate-bourbon-pecan-pie-cupcakes/
Pumpkin cupcake base:
So glad you enjoyed these Meredith! And I hope your family loves them just as much! ?
Should these be refrigerated after made or will the frosting be fine not refrigerated?
Hey Kimberly! I like to keep these in the fridge and then remove 30 minutes prior to eating. Let me know if you have questions. Thanks you! 🙂
Hi! This recipe looks amazing! I’m so reluctant because of all the trouble people had with the filling… Reminds me of way too many of my attempts at making fudge recipes where I end up throwing away tons of money into the garbage lol. I agree it’s the egg whites for sure causing the problem. Do you think it would be possible to just use the yolks? Or are the egg whites needed for pecan pie filling science reasons? (I’ve actually never made pecan pie at all so I’m totally clueless!).
Reading some comments about issues with the frosting consistency alarms me as well, since I’ve never been very good at making frosting be the right consistency for piping, but it sounds like that has more to do with chilling it prior to piping right? As for making the frosting, how cold do you want the initial mixture to be before adding in the other softened butter? It seems if it was in the freezer and is super cold that the softened butter wouldn’t mix in well?
My only other question is in relation to the pecans. Did you toast them whole (or halved) and then chop them up? Or were they chopped before you toasted them? Thanks! I really want to try these out because they look amazing!!
Hey Meredith!! So, I recommend making the recipe as directed since I have never made these any other way. So I would use the whites and yes, just be sure to chill the frosting. Putting it in the freezer just chills it faster. It should be room temp when added it to the butter. I toast my pecans whole and then chop them. Let me know if you have any other questions. Happy to help!! Thank you!!
The problem with the filling is the egg whites. I just got done making 5 batches of filling, 4 thrown away because they were a curdled mess (or as you called it “scrambled eggs”).
All of the throwaways had used the whole egg. I tried all sorts of heating techniques – all on low heat, start on low heat then slowly increase heat, all on medium heat, all on high heat – and every time, as soon as the mixture started to boil it curdled (and I was legit whisking every second of every mixture, and not a namby pamby whisk either but a full-on whisk).
So I decided to trust my gut that the whites were the problem and to make 1 last batch using only yolks to see if it would work before giving up and looking for a different recipe. It was perfect!!! I used 2+1/2 Tbsp cornstarch for this batch since I figured it might need a bit of help thickening. I whisked the cornstarch/water mixture, corn syrup, brown sugar and yolks together in the saucepan first, then heated on medium heat, whisking constantly, until it started boiling. Once boiling, it wasn’t thick enough, so I continued cooking while whisking constantly for 3 minutes longer. Removed from heat, whisked in the vanilla and bourbon and then stirred in the chopped pecans. Yum!!! It’s the perfect color, taste, consistency, everything!
I noticed when looking up other pecan pie filling recipes in case I had to give up on this one that they all use yolks only.
I would highly recommend anyone making this use the yolks only. I honesty can’t understand how anyone got it to work when using the whole eggs.
I’m not worried at all about the cupcake recipe (in fact I’m very excited for it because the photos looks like such nice moist cupcakes!) and can’t wait to make those in the morning!! The frosting still seems a bit daunting but it sound so fabulously amazing I can’t wait to try it! I honesty don’t think anything can be as difficult as that filling! 😉
Hey Meredith, thanks so much for all your feedback, I have had no issues with the filling, but I will be sure to test your version and see if it work better and easier than mine. Thank you and I hope you love the cupcakes! 🙂
So happy these worked out for you Meredith! Thank you!
I am scared to make these for Thanksgiving!!!! My daughter always requests 2 of my pecan pies each year, but now it surely will be these! A bit more work but sounds like it is definitely worth it.
So the coconut cream never whipped to full frosting consistency. I think it would work if uses full fat coconut milk, refrigerated it overnight, and pony used the solid/fat portion.
I ended up defaulting to my trust vegan buttercream recipe and mixed in pecans and bourbon (instead of vanilla) and they were amazing. My dad said they were the best cupcakes he has ever had!
The pie filling and cupcakes were super easy. Definitely a labor of love, and well worth the time.
Hey Elizabeth, the recipe doesn’t call for coconut milk, so I am not sure what you are referring. Glad you liked the cupcakes however. Thanks!
OMFG…let me first say that my kitchen smells A-MAZING right now!!! I stumbled upon this recipe looking for something unique. My dads bday is this weekend and he loves 2 things: German chocolate cake and pecan pie.
I selfishly made these vegan AF so I could indulge too. I was super hesitant about how they’d turn out, but they are to die for!!! I also used coconut cream on place of the heavy cream for the frosting, and it’s delicious!!! Thank you so much for such a beautiful, delicious recipe!
Thanks for the coconut cream idea. Awesome.
Do you have to refrigerate the leftovers?
Yes, I like to keep these store in the fridge just to be safe. bring them to room temp before eating.
I made these cupcakes tonight. Easier than i expected but wondering if i did something wrong. They have a very strong bourbon taste. I used the full cup. Wondering if it is suppose to taste that way?
Hey criss!! My bourbon always seem to cook, but for some reason some people have mentioned the same thing as you. Next time, try using half bourbon and half water or coffee. Let me know if you have questions. Thank you! 🙂
Hi, I recently made 2 separate batches of these cupcakes. Let me say the filling and icing were Amazing!! I was disappointed in the cupcake itself. It was very dry. I even added a simple syrup on the second batch, before filling and icing and it didn’t help much. A side note, if someone doesn’t want to use bourbon, increase vanilla and add some butter extract. These are definitely worth the effort! Thanks for the recipe.
Awh sorry about that.. But I am happy you enjoyed the icing! Thanks Lenora!
Hi Tieghan! I made these cupcakes tonight, and they are by far the best cupcakes I have ever made. Thank you for the wonderful recipe! I do have a question though. What size piping tip did you use for the frosting? I went to pipe mine and realized that my tip wasn’t wide enough to allow the pecans in the frosting to pipe through.
Hi Natalie! I I actually just used a ziplock back with the corner cut off. Super simple and easy! Let me know if you have questions! 🙂
For the pecan pie filling should I use dark or light corn syrup? Cant wait to make them!
Thanks
hey Chelsea! I like to use light corn syrup. Let me know if you have any other questions. Thank you! 🙂
I made these beauties yesterday and I am frosting today. I did not have a problem with the filling like so many others did but I was very sure wish the eggs first and then wish them entirely into the sugar and water and corn starch. It is the white of the egg that curdles so quickly because the proteins in the white change so much quicker than the yolks. I could see someone who did not incorporate the egg well first having an issue. I also wisked it the entire time like a mad woman. I did get some slight burning on the bottom but I use antique enabled pots for most of my cooking so it could have just been a place I missed with my wisk. I think it can also be a little disconcerting because the filling goes through so many visual changes while it is cooking so perhaps people are thinking their eggs are cuddling when it’s just part of the process. It seems odd that someone could smell eggs? In any case these are excellent but fussy cupcakes that are worth all the effort for such a great taste and lovely presentation. Thank you!
So happy it worked perfectly Erika!! Thanks so much!
Hello,
Would it be possible for you to record a video on how you make your filling? Sometimes I need a visual besides the description. So far I’ve tried the filling once and it came out like curdled brown eggs and smelled of eggs as well. I am a bit sad at the wasted ingredients.
Thanks much.
Hi Amelia! So sorry for the trouble with the recipe, the filling can be tricky. I will try and get a video on the site for it this fall. Let me know if you have questions in the meantime. Thank you!!