CHOCOLATE PECAN PIE CUPCAKES
Number Of Ingredients 27
Steps:
- Preheat oven to 350 degrees. Line 2 standard cupcake pans with 18 liners. In a medium bowl whisk together the buttermilk, canola oil and cocoa powder until smooth and creamy. In a separate bowl, beat the eggs and greek yogurt with an electric mixer. Slowly add buttermilk 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. Meanwhile make the pecan pie filling: Combine 1/4 cup cold water with 2 tablespoons cornstarch, whisk until smooth. Add the brown sugar, corn syrup, eggs, salt and corn starch mixture to a sauce pot. Bring the mixture to a boil, whisking consistently for about 5 minutes. Do not stop whisking the mixture, especially in the beginning or you will end up with scrambled eggs. Remove the mixture from the heat and stir in the pecans and vanilla. Allow the mixture to cool a few minutes and then transfer to the fridge for at least one hour or until completely cooled and thickened. for the frosting: Preheat oven to 350 degrees. Line a baking sheet with foil or a silicone baking mat. In a medium sauce pan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. 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. In a bowl whisk together 1 tablespoon vanilla, 2 tablespoons brown sugar and cinnamon. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 10-15 minutes, stirring occasionally, until toasted. Be careful not to burn them! Remove and toss the pecans with 1 tablespoon butter. Allow to cool 10 minutes, set aside. Now grab the cooled butter mixture and add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until well combined. MIx in about 1/2 cup of the chopped pecans. If the frosting is not stiff enough to frost the cupcakes place it in the fridge for 20-30 minutes or the freezer for 5-15 minutes. Then remove and whip it for a few second to get everything smooth again. To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. Add the frosting and sprinkle each cupcake with the remaining pecans.
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Jaslene Delgado
[email protected]I love the way these cupcakes look. They're so elegant and perfect for any occasion.
Musaazi Gerald
[email protected]These cupcakes are the perfect blend of chocolate and pecan. They're not too sweet and the texture is perfect.
SEUN VIBES
[email protected]I'm not a big fan of chocolate, but I loved these cupcakes. The pecan filling is the perfect complement to the chocolate.
Ninsiima Kandole
[email protected]These cupcakes are so moist and flavorful. I love the combination of chocolate and pecan.
Esmael Cheikh Ali
[email protected]I've made these cupcakes several times and they always turn out perfectly. They're my go-to recipe for chocolate pecan cupcakes.
Maria Whittington
[email protected]These cupcakes are a bit time-consuming to make, but they're worth the effort. They're so delicious and impressive.
Kedir Abdu
[email protected]I love the chocolate frosting on these cupcakes. It's so rich and creamy.
NAOM PASCALIA
[email protected]These cupcakes are a great make-ahead dessert. I made them the day before my party and they were still perfect the next day.
MD shojon Isalm
[email protected]I'm not a fan of nuts, but I loved these cupcakes. The pecan filling is subtle and doesn't overpower the chocolate.
Choudhary Dawood
[email protected]These cupcakes are so delicious and decadent. They're perfect for a special occasion.
Stanton Govindasamy
[email protected]I love that this recipe uses simple ingredients. I always have them on hand, so I can make these cupcakes anytime.
Dennis Kidwell
[email protected]These cupcakes are a great way to use up leftover chocolate and pecans. They're also a great last-minute dessert.
Juliet Chitalu
[email protected]I've tried many chocolate pecan cupcake recipes, but this one is by far the best. It's my go-to recipe now.
Zaw Nwae Oo
[email protected]These cupcakes are the perfect blend of chocolate and pecan. They're not too sweet and the texture is perfect.
K.g.f Hridoy
[email protected]I love the way these cupcakes look. They're so elegant and perfect for any occasion.
Grace Jame
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success. She and her friends loved them.
colocha zuniga
[email protected]These cupcakes are so easy to make, even for a beginner baker. I highly recommend them.
inzamam ali Shah
[email protected]I'm not a big fan of chocolate, but these cupcakes changed my mind. The pecan filling is the perfect complement to the chocolate.
Kanwal bilal7777
[email protected]I've made these cupcakes several times now and they always turn out perfectly. They're so moist and flavorful.
Rusha Sarhan
[email protected]These cupcakes were a hit at my last party! Everyone loved the chocolate pecan combination.