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
- 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.
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.
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.
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.