Chocolate Bourbon Pecan Pie… wait what?

I’ll admit, halfway through this recipe I forgot what I was making anymore. I was channeling my drunk kitchen, but for baking it is pretty hit or miss. I’m glad I had already gotten through the batter at the point where I decided my frosting was NOT going to be fancy.

I’m glad I didn’t do fancy frosting anyway. The container I kept these cupcakes in, when I opened it the next morning I almost fell over. Because bourbon.

IMG_2697What is more fall than bourbon and taking picture of a cupcake outside with some god damn foliage behind it? Nothing. And if you say pumpkin spice I’ll just leave. I will. Don’t try.

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That backdrop is a new ottoman I got for this room that my husband and I pretentiously call “the library” because we don’t know what else to call it. IKEA rules.

Chocolate Bourbon cupcakes with Pecan Pie filling adapted from Half Baked Harvest

What You’ll Need

For the cupcakes

  • 1 cup bulleit bourbon
  • 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 sour cream

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
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract

For the frosting (I was shot from too many shots, so simple was better for me)

  • 1 stick (half cup) unsalted butter, room temperature
  • 3 1/2 cups confectioners sugar
  • 1/2 tsp vanilla
  • 2-3 tbsp bourbon (more bourbon!!!!)

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The How-To

  1. Hey beautiful, preheat your oven to 350°F. Perfect.
  2. Whisk up the bourbon, canola oil and cocoa powder.
  3. In a another bowl, mix eggs and sour cream. Then add bourbon and cocoa mixture. Once that’s combined, then your sugar.
  4. Sift together the flour, salt and baking soda, then add in a few separate pours to your egg/everything mixture.
  5. Pour your batter into a cupcake pan with some awesome liners – about 2/3rds full. Bake them for 18-22 minutes
  6. (Now – the filling)
    Combine 1/4 cup cold water with 2 tbsp cornstarch, whisk until smooth.
  7. Add the brown sugar, corn syrup, eggs, salt and corn starch mixture to a small pot. Bring the mixture to a boil, whisking consistently for about 5 minutes. Don’t. Stop. Whiskey Whisking. If you have been sampling your bourbon, it is super easy to cook your eggs in your mixture accidentally.
  8. Remove the mixture from the heat and stir in the pecans, bourbon and vanilla.
  9. 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. (oops)
  10. Take your cooled cupcakes and core them using a cupcake corer or a spoon/knife.
  11. Fill the hole with the cooled pecan pie filling.
    But wait – my frosting!
  12. Whip your butter, sugar, vanilla & bourbon together until creamy. Boom. Don’t panic.
  13. Frost your cakes and drink more bourbon!

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Cupcakes Cupcakes Cupcakes.
Bourbon Bourbon Bourbon.

<3 Rhi

About Rhi

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