These cupcakes are totally amazing but were definitely a labor of love! I went off a recipe found on pinterest (found here) that had several comments about people having trouble with various elements of the recipe, so I knew there was a good chance this would turn into an epic adventure, which it did! But in the end there were chocolate bourbon pecan pie cupcakes, so yeah…definitely worth it!
These certainly have a lot going on in the recipe, but they’re actually pretty straightforward. Given these were only my second attempt at cupcake making ever and they ended up amazing, I feel confident anyone can make them.
If you’re not keen on bourbon pecan pie, or simply don’t want bourbon in the recipe, you can substitute more coffee for the bourbon in the cupcake portion of the recipe. I would still use the bourbon on the candied pecans, though, since I don’t know for sure how it would work using coffee there instead because I didn’t try it.
I made these cupcakes this weekend as a trial run. I want to make them for Thanksgiving this year but didn’t want to be making them for the first time on Thanksgiving, since I make the full Thanksgiving dinner for our family and need recipes that I know work and won’t give me any grief! Also, I made 2 different cupcake bases using the same filling and frosting – these chocolate cupcakes and some pumpkin pie spiced cupcakes as well (recipe for the Pumpkin Bourbon Pecan Pie Cupcakes is found here).
It’s impossible to choose a favorite out of the two of them because they’re both so delicious in their own ways! These satisfy the chocolate lover inside of me, but the pumpkin version is like a dream for the pumpkin spice maniac side of my tastebuds. Luckily, since I made both I don’t have to choose. 😉
Luckily, my coworkers are always happy to eat my recipe experiment leftovers, so I know I’ll be able to get most of them out of the house so I don’t eat all of them. Good thing, because they’re so delicious I want to eat all of them right now!