Notes

• I used a combination of several recipes for these cupcakes, including the cake recipe from Half Baked Harvest. 
• If you have to use bourbon in a recipe, use the good stuff. I went straight for the Makers Mark (and let me say, that Instagram shot got a lot of likes).

BOURBON CHOCOLATE PECAN PIE-FILLED CUPCAKES

INGREDIENTS

Cake

• 1 cup bourbon
• 1 cup canola oil
• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 1/4 cups sugar
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 large eggs
• 2/3 cup greek yogurt

Filling

• 1/4 cup light brown sugar, densely packed
• 3 tablespoons light corn syrup
• 3 tablespoons butter, softened
• 1 egg
• 3/4 cup chopped pecans
• 1/2 teaspoon vanilla

Frosting

• 1 cup + 2 tablespoons packed brown sugar
• 1/2 cup (1 stick) butter, softened
• 3 cups powdered sugar
• 1 tablespoon + 1 teaspoon vanilla extract, divided
• 2 tablespoons bourbon
• 1/4 teaspoon cinnamon
• 1 1/2 cup finely chopped raw pecans
• 18 whole pecans (for garnish)

DIRECTIONS

Cupcakes

• Preheat oven to 350F.
• Line cupcake pan.
• In a medium bowl, whisk together bourbon, canola oil and cocoa powder until smooth and creamy.
• In a mixing stand bowl, beat eggs and greek yogurt. Slowly add bourbon and cocoa mixture. Combine on medium speed until silky and smooth.
• Beat in the sugar.
• Slowly add flour, salt and baking soda, combining on low speed until just incorporated.
• Fill baking cups three-fourths full. Bake for about 18-22 minutes. Allow to cool completely before filling, at least 2 hours or covered overnight.

Filling

• Combine brown sugar, corn syrup, butter, and egg in medium saucepan. Cook over medium head, stirring constantly, until mixture begins to boil.
• Remove from heat and stir in pecans and vanilla. Cool 10 minutes.
• Cut or core out center of each cupcake, discarding removed cake. Fill cupcakes with the pecan filling and refrigerate cupcakes about 20 minutes to cool.
   

Frosting

• Combine all ingredients (sans whole pecans) in stand mixer and mix until combined.
• Beat on high 5 minutes until light and fluffy.
• Pipe onto cupcakes using tip of your choice and garnish with one whole pecan (as shown).