PECAN PIE-FILLED CHOCOLATE CUPCAKES
Delight your guests with these delicious chocolate cupcakes made with Betty Crocker™ Super Moist™ devil's food and filled with pecan pie - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 18
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, make pecan pie filling and spiced-cream frosting: In 2-quart saucepan, combine granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, just until mixture begins to boil; remove from heat. Stir in toasted pecans and vanilla. Let stand 10 minutes; refrigerate 1 hour or until thickened.
- In 1-quart saucepan, sprinkle gelatin over water to soften; let stand 1 minute. Heat over low heat about 2 minutes, stirring constantly, until gelatin is dissolved. Let stand about 15 minutes, stirring frequently, until cooled to room temperature.
- In chilled large bowl, beat whipping cream with electric mixer on low speed, slowly adding cooled gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate until ready to frost cupcakes.
- To Fill and Frost Cupcakes: With melon baller, scoop out center of each cupcake almost to bottom of cupcake; spoon 1 tablespoon pecan pie filling into cavity of each. In 1-quart resealable food-storage plastic bag, cut 1/4-inch opening diagonally across bottom corner of bag; fit 1/2-inch star tip in opening. Spoon spiced-cream frosting into bag; seal bag. Pipe frosting onto cupcakes in circular motion. Refrigerate cupcakes until ready to serve. Just before serving, sprinkle cinnamon over cupcakes and garnish each cupcake with candied pecan. Store cupcakes loosely covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 95 mg, Fat 5, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Cupcake, Sodium 270 mg, Sugar 23 g, TransFat 1/2 g
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Oliwer stig
[email protected]Overall, these cupcakes were good. The pecan pie filling was delicious, but the chocolate cupcakes were a bit dry. I think I would have preferred a moister cupcake.
Courtney Moffatt
[email protected]The cupcakes were easy to make and turned out beautifully. However, the pecan pie filling was a bit too runny for my taste. I think I would have preferred a thicker filling.
Muskan Quraishi
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I think I would have preferred a less sweet pecan pie filling.
mithon islam
[email protected]I've made these cupcakes several times now and they're always a hit. They're easy to make and always turn out perfectly. The pecan pie filling is my favorite part.
Susheila Singh
[email protected]These cupcakes were amazing! The pecan pie filling was so creamy and flavorful, and the chocolate cupcakes were the perfect complement. I would definitely recommend this recipe.
Kahteeb rehman Rehman
[email protected]Overall, these cupcakes were good. The pecan pie filling was delicious, but the chocolate cupcakes were a bit dry. I think I would have preferred a moister cupcake.
Gudu kassa
[email protected]The cupcakes were easy to make and turned out beautifully. However, the pecan pie filling was a bit too runny for my taste. I think I would have preferred a thicker filling.
Sharada Adhikari
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I think I would have preferred a less sweet pecan pie filling.
Wilechriss Michael
[email protected]Overall, these cupcakes were good. The pecan pie filling was delicious, but the chocolate cupcakes were a bit dry. I think I would have preferred a moister cupcake.
Ahmad Srour
[email protected]The cupcakes were easy to make and turned out beautifully. However, the pecan pie filling was a bit too runny for my taste. I think I would have preferred a thicker filling.
Makhan Deen
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I think I would have preferred a less sweet pecan pie filling.
Kieanna Gud
[email protected]I've made these cupcakes several times now and they're always a hit. They're easy to make and always turn out perfectly. The pecan pie filling is my favorite part.
Pom Chettry
[email protected]These cupcakes were amazing! The pecan pie filling was so creamy and flavorful, and the chocolate cupcakes were the perfect complement. I would definitely recommend this recipe.
Rv Ankaj
[email protected]I made these cupcakes for a bake sale and they were a huge success. Everyone loved them! The pecan pie filling was especially popular. I'll definitely be making these again.
Marius Parciulea
[email protected]These cupcakes were easy to make and turned out beautifully. The pecan pie filling was delicious, and the chocolate cupcakes were moist and fluffy. I would definitely recommend this recipe.
Ariannah Mccarthy
[email protected]I'm not a huge fan of pecan pie, but these cupcakes changed my mind. The filling was so creamy and flavorful, and the cupcakes were the perfect vehicle for it. I'll definitely be making these again.
Pakistanboy
[email protected]These cupcakes were a hit at my party! The pecan pie filling was the perfect balance of sweetness and crunch, and the chocolate cupcakes were moist and fluffy. I'll definitely be making these again.