Butter Pecan Frosted Chocolate Bourbon Cupcakes Recipe 

Genuine Kahlua Ganache.  I enjoyed this snowy day (finally!). Light and clear skies have ruled the Colorado Rockies since November 1, when snow should be everywhere! Thus, the snowfall was nice!) While singing Christmas classics with Jingle, the family Elf on the Shelf, I remembered my botched truffle attempt. 

Ingredient

– For the Cupcake – 1 cup bourbon – 1 cup unsalted butter 2 stick – 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 – Frosting – 1/4 cup butter – 2/3 cup heavy cream – 1 cup packed brown sugar – 1/4 cup Butter softened – 3 cups powdered sugar – 1 teaspoon vanilla – 3/4 cup toasted Pecans chopped – 24 Whole Pecans optional – 1/2 cup Chocolate Chips

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1

Preheat oven to 350°F. Line 2 regular cupcake pans with 24 liners. 

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2

Bourbon and butter boil in a large pot over medium heat. Mix cocoa powder into saucepan slowly until smooth. 

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3

Remove from heat and cool. In a large bowl, mix sugar, flour, salt, and baking soda. 

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4

In a separate bowl, beat eggs and Greek yoghurt with an electric mixer. Add cocoa-bourbon mixture slowly. Low-speed combine. 

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5

Combine flour and sugar mixture slowly until well mixed. Fill baking cups 3/4. Bake for 22 minutes. Cool. 

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6

Melt butter, cream, and brown sugar in a medium sauce pan for frosting. Allow to boil for one minute. Remove from heat and add to stand mixer bowl.  

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7

Let cool 15 minutes. After cooling, beat in softened butter. Add vanilla and powdered sugar to the bowl and mix well. Mix chopped pecans. 

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8

Frost cupcakes. Add one full pecan to each cupcake and drizzle with melted chocolate. 

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Chocolate Reindeer Cupcakes Recipe 

also see

also see

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