Chocolate Bourbon Pecan Pie Cupcakes

I can't believe it is almost September, and I also can't believe how badly I have neglected my blog.  The only excuse I have is just how busy I have been with the daycare this year.  The girls are all getting older and therefore not taking naps, and keep me extremely busy.  However, the oldest has started school and the middle girls are in pre-k for part of the day now and it just leaves me with the baby full time, so I can finally get back to baking and blogging.  Although, at 2 years old she's not really a baby anymore!

I have already started testing out recipes for this year’s bake sale at my husband’s office… how is it time for that already?  This year is just flying by.  I am not sure how it happened but I seem to have a drink theme going on this year.  I have more mini bottles of alcohol in my house than an airline and we are still coming up with more drink inspired cupcakes.  Last night Randal suggested strawberry daiquiri cupcakes, so that's on the list for next week.

One of this week’s trials was this chocolate bourbon pecan pie cupcake.   I got the inspiration from  Half Baked Harvest but I used my favourite ‘go-to’ chocolate cake recipe with bourbon added.  These cupcakes have a bourbon chocolate cake filled with a pecan pie filling and a butter pecan frosting.  These were not the prettiest cupcakes I have ever made as the frosting was quite soft, but Randal took these to his office today and I have heard they were a big hit.

Chocolate Bourbon Cupcakes:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup bourbon
½ cup buttermilk
1½ tsp. vanilla extract

To make the cupcakes, in a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the bourbon, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Pecan Pie Filling
2 tbsp cornstarch
1/4 cup water
1/2 cup brown sugar
3/4 cup corn syrup
3 eggs
1/4 tsp salt
1 cup chopped pecans
2 tbsp bourbon
1 tsp vanilla extract

To make the filling, mix the water and cornstarch together.  In a sauce pan, add the brown sugar, corn syrup, eggs and cornstarch mixture.  Whisk constantly, bring to a boil, reduce heat and simmer for 5 minutes, whisking constantly.  Remove from heat, stir in the pecans, vanilla and bourbon. Refrigerate for at least an hour.

Butter Pecan Frosting
1/2 stick butter
2/3 cup heavy cream
1 cup + 2 tbsp brown sugar
1 stick butter, softened
3 cups icing sugar
1 tbsp + 1 tsp vanilla extract, divided
2 tbsp bourbon
1/4 tsp cinnamon
1 cup chopped pecans

Preheat oven to 350.  Line a baking sheet with parchment paper.
In a sauce pan, melt together the 1/2 stick of butter, heavy cream and brown sugar.  Remove from heat, place in the bowl of a stand mixer and refrigerate until cold.

In a small bowl, mix together the 2 tablespoons of brown sugar, bourbon, cinnamon and tablespoon of vanilla.  Stir in pecans and place on baking sheet.  Bake for 15-20 minutes.

To the cold stand mixer bowl, add the stick of butter, icing sugar and vanilla.  Beat until combined, mix in the baked pecans.

To assemble, core the cupcakes, fill with a tablespoon of the pecan pie filling, top with frosting and a pecan.