Bourbon Pecan Pie Cupcakes
Ingredients:
- bourbon - 1 cup
- canola oil - 1 cup
- unsweetened cocoa powder - 3/4 cup
- flour - 2 cups
- sugar - 1 1/4 cup
- salt - 3/4 t
- baking powder - 1 1/2 t
- eggs - 2
- greek yogurt - 2/3 cup
- cornstarch - 2 T
- cold water - 1/4 cup
- brown sugar - 1/2 cup
- corn syrup - 3/4 cup
- eggs - 3
- salt - 1/4 t
- chopped pecans - 1 cup
- bourbon - 2 T
- vanilla extract - 1 t
- butter - 1/4 cup
- heavy cream - 2/3 cup
- brown sugar, packed - 1 cup plus 2 T
- butter, softened - 1/2 cup
- powdered sugar - 3 cups
- vanilla extract - 1 T plus 1 t
- bourbon - 2 T
- cinnamon - 1/4 t
- finely chopped raw pecans - 1 1/2 c
- pecan halves - 18
Instructions:
In a bowl whisk together bourbon, canola oil and cocoa powder until smooth and creamy. In a second bowl, beat together eggs and Greek yogurt, slowly add bourbon mixture. Combine on medium speed until smooth. Beat in sugar, on low speed slowly add flour, salt and baking soda, until just incorporated.
Place 18 paper liners in muffins tins, fill liners 3/4 full with batter. Bake in a preheated 35o degree oven for 18 - 22 minutes. Cool completely before filling, at least 2 hours or covered overnight.
Prepare pecan pie filling -- In a saucepan combine 1/4 c cold water and 2 T cornstarch, whisk until smooth. Add 1/2 c brown sugar, 3/4 c corn syrup, 3 eggs and 1/4 t salt. Bring mixture to a boil, whisk consistently, for about 5 minutes. DO NOT STOP whisking the mixture. Remove mixture from the heat; stir in 1 c pecans, 2 T bourbon and 1 t vanilla. Let mixture cool for a few minutes and then place in refrigerator for one hour or until completely cooled and thickened.
Prepare frosting -- in a sauce pan, melt together 1/4 c butter, cream and brown sugar. Bring to a boil and boil for one minute. Remove from heat and pour into a bowl and place in the freezer for 15 - 20 minutes or until cool.
In a bowl whisk together 2 T bourbon, 1 T vanilla, 2 T brown sugar and cinnamon. Add pecans and stir to coat evenly. Place nuts on a foil lined baking pan. Bake in a preheated 350 degree oven for 15 - 20 minutes, stirring occasionally, until toasted. Remove and toss pecans with 1 T butter. Cool 10 minutes; set aside.
Combine cooled butter mixture and 1/2 c room temperature butter, vanilla and powdered sugar, beat together. Mix in 1/2 cup chopped pecans. If frosting is not stiff enough to frost the cupcakes place in refrigerator for 20 - 30. Remove and whip again until smooth.
Assemble cupcakes -- Use a small knife and cut a cone shaped piece from the center of each cupcake. Fill the hole with cooled pecan filling. Spread frosting over cupcakes and sprinkle each cupcake with remaining pecans. If desired top each cupcake with pecan half. (If piping the frosting on the cupcakes double the frosting recipe.)
