These Chocolate Pecan Pie Cupcakes could totally take over as your favorite Thanksgiving dessert. I know that Thanksgiving dessert is all about pie, but to be honest, pie isn’t really my favorite. Oddly enough, I still think it’s important for Thanksgiving.
Tradition, people. Sometimes even though it’s silly we do it anyway, just for the sake of tradition.
Or, we can change things up and turn it into a cupcake! I personally love the flavors of pecan pie – it is one of my favorites that my dad would make on that special pie day. And he always makes a lot of pie. Generally 7 or so.
These chocolate cupcakes are filled with a pecan pie-like filling and topped with an amazing butter pecan frosting. These take some effort to make, but believe me: They are worth it! They taste amazing and will definitely satisfy your cupcake craving or pecan pie desire.
- 1 cup buttermilk
- 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
- pecan pie filling:
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 cup brown sugar
- 3/4 cup corn syrup
- 3 eggs
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- butter pecan frosting:
- 1/4 cup (1/2 stick) butter
- 2/3 cup heavy cream
- 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
- 1/4 teaspoon cinnamon
- 1 1/2 cup finely chopped raw pecans
- 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.
Adapted from Half Baked Harvest
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