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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
Is there anyway to sub the bourbon for a non alcohol boubon by chance? Sound amazing btw but for family I can’t use alcohol :-/
Hi Patricia! You can use water or milk! Please let me know if you have any other questions. Hope you love this recipe! 🙂
Delicious! The cake itself wasnt my favorite as the bourbon was really overwhelming but the filling was good and the butter pecan frosting is just incredible… I had trouble not eating it all before I frosted the cupcakes with it!
Haha I am really glad you loved the frosting Camber. Thank you!
hi! i have a few q pls:
1. what shade of brown sugar did u use for the filling and what shade for the frosting?
2. do i need to beat the batter with an electric mixer? what difference does it make?
3. what do u do with all the left overs? each time i have a lot of pecans+frosting left and also all of the cake from the holes ?
4. and how high should the fire b when makin the filling? thanks!
Hi!
1. I use light brown sugar
2. and electric mixer works best, yes.
3. You can save the cake holes for snacking! The frosting can be used for cookies and the pecans for snacking! 🙂
4. I like to cook the filling over medium heat.
Hope this helps!
thank u! thank god they finally came out amazing!!! 🙂
Has anyone tried to freeze these cupcakes? I would like to make them ahead of time and freeze them. I’m concerned about freezing the frosted cupcakes. Has anyone experimented with this. Perhaps I could freeze the cupcakes and just frost them after they are thawed. Thanks in advance for any suggestions. Mary
I have not frozen these, but I am not sure how they would thaw with the filling and frosting. I would freeze the cupcakes, thaw and then frost. Hope that helps!
Wondering what brand/kind of bourbon to use. I dont drink nor have I ever had bourbon. What would be good to use for this recipe?
Thanks in advance! 😀
Hi Vanessa! I recommend using Bullet. It’s high quality, but relatively affordable. Hope that helps and let me know if you have other questions. Enjoy!
What do you do with the cone you cut out?
You can save it for snacking! Let me know if you have questions. Hope you love the cupcakes!
Hi was wondering if these cupcakes would hold at room temperature because I would like tot ale them to work but we don’t have a frog so they would be sitting out for about 4 hours before there are eaten….. I sure hope they do though because they look AMAZING!!!
We don’t have a frig* hahaha sorry
Absolutely they can stand at room temperature. They can be in the fridge. You simply cannot go wrong with them. Mmmmm. I have not made them in a while and comments keep getting posted about them…it’s a sign…I must yield to it…resistance is futile. 🙂
Hi! Yes, they will be just fine at room temp for a few hours. Please let me know if you have any questions. Hope you love the cupcakes!
Just a little addition to my previous comment. This recipe made 24 regular sized cupcakes for me. Also the bourbon taste is a little too overpowering. Will use less next time.
I just made these today so thought I’d give my opinion. We live at about 7,000 ft altitude so adjusted recipe by adding 1/4 unsweetened applesauce, less baking soda and a tsp. of baking powder. The cupcakes rose nicely and looked great. Following the directions, my filling came out mealy, not gooey. But it did taste good. Toasting the candied pecans for 15 mins produced burnt pecans. I would suggest toasting for only 10 mins. My frosting was much darker in color, I may have had dark brown sugar instead of light in my storage container (although the recipe didn’t specify for the brown sugar or the corn syrup). The taste of this frosting is outstanding! The consistency is another story. Mine was very hard to pipe because it was thick, but sticky runny also, even after leaving it in the fridge for an hour. I’ll make these again after making alterations. Thanks for the recipe ?
I am really glad you still loved them, Vicki! I hope they turn out even better for your next time making these. Thank you so much!
15 minutes was too long for the pecans to toast and they burned. Pretty bummed since pecans are so expensive and I don’t have more to replace the burnt ones. Watch them closely.
Hey Erica, I am sorry these burned for you. I hope you still enjoyed the cupcakes!
Do I let the pie mixture sit until it boils then start whisking or do I start as soon as I put it in the pan?
HI! I like to whisk as it comes to a boil for even cooking. Let me know if you have other questions. hope you love these and Merry Christmas! Thanks!
We carry Indian clothes, ethnic jewellery, handicrafts and residential decorations from India.
I LOVE creating food. These looked CRAZY! Had to do it. My recipe made 23. My OCD is dealing with it…I have them filled and am
Waiting to frost. I want the butter mixture to be nice and cold before the addition of the last ingredients. I have tasted all the stages along the way. Yummy. I just don’t have the final compilation completed.
I have a question. My filling isn’t smooth. It’s kind of…textured. Maybe a little mealy. Did I do something wrong? I didn’t use an electric mixer on it. Maybe I should have? Ok. Need to make the frosting. Thank you for this amazing recipe!! PS. I expected tons of exclamation points. There was a total of 4 and 2 were in post thoughts. Lol
Hi Toni!! I cant say if there is something wrong, but it sounds as though it might be ok. I think you should proceed. As long as it taste good, you should be good to go! Let me know if you have questions. Hope you love the cupcakes!
I SO want to make these for Thanksgiving! Only one problem… I don’t have bourbon and won’t have the opportunity to get any. I’m not very well versed in the ways of liquor, so I’m wondering… would they be good with spiced rum?? I have Captain Morgan on hand. What do you think?
HI! I do not recommend using Captain Morgan. Used water instead. Let me know if you have questions. Hope you love these! Thanks!
These are amazing!
I have made the cupcakes once now and also made a cake out of the recipe. The cake was every bit as good. I did not have to adjust the recipe portions at all. The layers were the perfect size, there was more than enough filling to use between layers, the cake was covered in pecans, and I had left over frosting.
I see a lot of people had problems with the filling. Here’s how I dealt with if it’s helpful. For my first attempt (cupcakes), I got sort of an eggy/scramblish filling. I kept med/high, stirred right away, brought to soft boil, then whisked for 5 minutes. The second time, it turned out much better. I reread the instructions, I basically did everything the same, but this time whisked more aggressively and only for 5 minutes total. Actually, I only lasted slightly over 4 minutes because slightly after it starts to bubble/foam it starts to change consistently/color. That’s when I removed from heat and I think that was key. I think that’s where it goes down hill. I’m a total amateur baker so I could be way off base, but in case it is helpful. haha.
I am so happy you loved these so much Rebekah! And thanks for sharing for others your filling!! (: