Chocolate Pecan Pie Cupcake

Posted on December 15, 2009. Filed under: Cake, Chocolate, Desserts |

December 15th is National Cupcake Day. What a lovely day to make a lovely treat. Lovely, when did I start saying that word? Maybe today is the first, and last, time.

Last month I put up a poll to see what cupcake you would most prefer for Christmas. And Chocolate Pecan Pie won. I’m not gonna lie, I am stoked it won because that’s what I was pulling for. I stinken love pecan pie. I say it pe-cOn, not pe-cAn. Just to clarify. Because this is my Christmas cupcake, I took a picture of it in front of the Christmas tree. You can see all the pretty lights in the back. I’m still learning how to use my fun new camera, so I’m sure someone else could have really captured the Christmas tree and cupcake all in 1 shot, but, maybe by next year I will be there.

I started my research on how I can achieve the wonderfully chewy delicious pecan pie filling in a cupcake. I only found one recipe online that seemed to come close to what i was hoping for. But after I made it, it still didn’t look like what I wanted. I wanted something with a thin layer of a cupcake topped with a layer of pecan pie. Yet I still wanted to bake it all like a cupcake. I know, I was hoping for too much. Even though I was bummed about how it looked, I had to try it, you know, to give it a fair chance. In the end, these cupcakes are A-M-A-Z-I-N-G!!! I mean how can they not be with all that butter, eggs and sugar. They are rich, sweet, a tad chewy, and chocolaty, seriously yum! Yes, I will be making these again. They may have not been what I was expecting, but they turned out just perfect!

Adapted from My Little Corner
Makes 36 cupcakes (don’t try to overfill them to make less)

2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
4 large eggs, separated, at room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (I used 1%)
2 cups pecans, chopped
3/4 cup chocolate chips
1 1/2 cups light corn syrup
2 large eggs, at room temperature
1/2 cup firmly packed dark brown sugar

6 tbsp butter
1 lb powdered sugar
4 tbsp coco powder
1tsp vanilla extract
1/4 cup milk (might need more then that to achieve desired consistency)

Mix all ingredients and bowl and put in a pastry bag to pipe onto cupcakes (A ziplock bag can be used as a pastry bag).

Cupcake Directions
Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add 4 egg yolks. Beat well. Add 2 teaspoons of the vanilla. Mix.

In a separate bowl combine the flour, baking powder, and salt.

Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.

With clean beaters and medium-sized bowl, beat 4 egg whites on high speed until stiff peaks form. Gently fold the whites into the batter with a spatula.

Fold in 1 cup of pecans and 1/2 cup chocolate chips.

Reserve 2/3 cup batter and set aside. Fill the cupcake liners a little less then half full with batter. Bake for 5-10 minutes (until the batter is partially baked).

Combine the reserved batter with corn syrup, 2 eggs, brown sugar, the remaining 1 teaspoon of vanilla, and the remaining 1 cup of pecans and 1/4 cup chocolate chips.

Spoon the pecan topping on partially baked cupcakes.

Bake for 17-22 minutes or until a toothpick inserted in the center of cupcake comes out clean. Cool cupcakes in the pan.

Pipe chocolate frosting on each cupcake and top with a pecan half.

* So right above this I say to top each one with a pecan half. Where is the pecan half on this one? Oh, I couldn’t wait to put one on before I took a bite. When I took my first bite, the first thought that came to my mind, “Holy Cow, this is freaking insane. I can’t just eat one bite, I MUST eat this entire cupcake. Or maybe the ENTIRE batch.”

A few notes about the recipe:
*Make all 36 cupcakes. You don’t want the batter to overflow from the cupcake liner.
*Cook the first fill of batter for closer to 10 minutes, so it actually becomes partially baked and the pecan pie topping sits on top.


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