Chocolate Bourbon Pecan Cupcakes


Yield:
12 cupcakes

CATEGORIES
Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa
  • 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
  • 1 1/2 cups finely chopped pecans
Directions

Preheat the oven to 350 degrees F. Line a regular-size cupcake pan with 12 cupcake liners.

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.

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.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Chocolate Buttercream Frosting:

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. Yield: about 2 1/2 cups.

Chocolate Bourbon Ganache:

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. Yield: 1 cup.

Pecan Praline Cookie:

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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