Recipe courtesy of Johnnie Sue Messler

Chocolate Bourbon Pecan Cupcakes

  • Yield: 12 cupcakes
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Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa

1 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup whole milk

1/2 cup hot coffee

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 egg

Chocolate Bourbon Ganache, recipe follows

Chocolate Buttercream Frosting, recipe follows

Pecan Praline Cookie, recipe follows

Chocolate Buttercream Frosting:

1 cup salted butter

4 cups powdered sugar

1/2 cup unsweetened cocoa

1/4 cup milk

2 teaspoons vanilla extract

Chocolate Bourbon Ganache:

1 cup semisweet chocolate chips

1/2 cup heavy whipping cream

2 tablespoons bourbon

Pecan Praline Cookie:

6 tablespoons heavy cream

6 tablespoons granulated sugar

2 tablespoons salted butter

1 tablespoon all-purpose flour

1 1/2 cups finely chopped pecans

Directions

  1. Preheat the oven to 350 degrees F. Line a regular-size cupcake pan with 12 cupcake liners. 
  2. Combine the flour, granulated sugar, cocoa, baking soda, baking powder, milk, coffee, vegetable oil, vanilla and egg in a large bowl. Beat until smooth. Bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Cool the cupcakes completely. 
  3. To assemble: Poke a hole into each cupcake with the handle of a wooden spoon. Fill the cupcakes with about 1 teaspoon Chocolate Bourbon Ganache. Generously frost the top of each cupcake with Chocolate Buttercream Frosting. Place 2 pieces of Pecan Praline Cookie in the top of each cupcake. 

Chocolate Buttercream Frosting:

Yield: About 2 1/2 cups
  1. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the powdered sugar 1 cup at a time until incorporated. Mix in the cocoa. Add the milk and vanilla and beat until light and fluffy. Put the frosting into a pastry bag and cut 1/2-inch off the tip. 

Chocolate Bourbon Ganache:

Yield: 1 cup
  1. Place the semisweet chocolate chips in a heatproof glass bowl. Add the heavy whipping cream, place in the microwave and melt in 30 second intervals until completely melted. Using a hand whisk, whip the melted chocolate and cream until smooth. Add the bourbon. Put the ganache in a pastry bag. 

Pecan Praline Cookie:

  1. Preheat the oven to 300 degrees F. Place the heavy cream, granulated sugar and butter in a saucepan over medium-high heat and bring to a boil. Remove from the heat and stir in the flour and pecans. Spread the cookie batter onto a parchment-lined cookie sheet and bake until golden brown, 20 to 25 minutes. Remove from the oven and let completely cool. When completely cooled, break into pieces.

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