Derby Cupcakes


Recipe via King Arthur Flour

This past weekend was not only Mother’s Day, but the Kentucky Derby. I intend to go one of these days, but for now I still know nothing about horses and horse racing save for the fancy headwear and gambling. Seabiscuit. There – I even name dropped. What was the one from last year… Pharoah? Something like that? (American Pharoah – thanks google)


King Arthur Flour is my favorite (and I am not a sponsor, thank you). The content they put out is awesome, their magazine Sift is a beautiful piece of art that I treasure both as a baker and a graphic designer. They’re local grown and employee owned, and I wished I lived nearer to their HQ so I could work for them. I want to work for everyone I love.


Pecans, by the way, are a really unattractive nut. They’re pretty good tasting, don’t get me wrong, but have you ever just looked at a plain pecan? They look super suggestive. Veiny with some addendums in between other nut parts. And nuts are described as meaty sometimes, that description only enforces this concept. I had to cut one out for a project at work and I felt like anyone walking by my computer was going to judge the crap out of me. Getting up close and personal with food is a hobbie of mine that I can even pursue at work. How lucky!


That is a hell of a cupcake. Tasty too.
<3 Rhi

Chocolate Pecan Derby Cupcakes

By Rhi Published: May 11, 2016

  • Yield: 28 Cupcakes (28 Servings)
  • Cook: 20-24 mins

Filling or topping - your choice, both delicious!



  1. Preheat your oven to 350°F and snag two cupcake pans. (I made 2 extra large cupcakes at the end with my leftover batter, but you can do what you want)
  2. In a large bowl (adding wet to dry), whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, combine the oil, eggs, vanilla, vinegar, and water.
  4. Create a well in the flour mixture and pour the wet mixture into the center. Slowly whisk the wet into the dry until its fully mixed in
  5. Scoop batter into cupcake cups 2/3 of the way full and bake for 20-24 minutes (22 worked for me). Cool before frosting!
  6. For Frosting: Mix the butter and salt together until smooth & fluffy
  7. Add confectioner's sugar one cup at a time, making sure to scrape the sides of the bowl. I added a little milk by cup #3 because mine became too thick to mix.
  8. Frost cupcakes, leaving a little dip in the center for the topping to go in & make sure these are chilled so your topping doesn't melt away your frosting. Alternatively, core your cupcakes and leave the frosting for last, putting the topping in as a filling.
  9. For Topping: In a medium saucepan over medium-low heat, melt the brown sugar, butter, cream, and salt. Watch for 3-5 minutes, waiting for the mixture to thicken under the bubbles.
  10. Once thickened, remove from heat and add pecans & vanilla.
  11. Spoon topping into frosting wells or cored cupcakes & eat them ALL.

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