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Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting.…pecan pie, but in cupcake form and so good. Extra chocolatey cupcakes made with warming bourbon and generously stuffed with gooey pecan pie “filling”. Each cake is frosted with the most delicious creamy brown sugar frosting and finished off with a sprinkling of cinnamon-spiced brown sugar pecans. Sooo much to love here! You can’t beat these cute little bite-size pecan pie cupcakes. They’ll be the hit of your Thanksgiving desserts!

side angled photo Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

Happy last Friday before Thanksgiving guys!! This week was a lot, and of course, took some unexpected turns. But the good news is that we have so much to look forward to in the coming days. And the best cupcakes to bake up this weekend.

I’m excited, and looking forward to a very low key holiday and a good amount of pie. Or pie cupcakes actually!

So…pecan pie? How do you guys feel about it? Do you love it or would you prefer pumpkin pie? With my family, any kind of chocolate pie is much preferred. We do have a few oddballs that love a pumpkin pie. But the majority of the fam always go for the chocolate.

Personally, I am a pecan pie lover all the way. It’s what I grew up on, and also what I look forward to every holiday season. My mom never did pumpkin pie, but I’ve always said that her chocolate bourbon pecan pie is one of my all-time favorites. It’s all about that gooey filling and sweet chocolate. Gets me every time.

And that brings me to these cupcakes. They’re everything I love about my mom’s pecan pie, but in the form of a cute chocolate cupcake.

overhead photo Chocolate Bourbon Pecan Pie Cupcakes before frosting

The history on these cupcakes…

This is a recipe I shared a long, long time ago. It’s been a favorite ever since, but I hadn’t made them in a while. Actually, since 2013, so quite a longggg while.

With things being so crazy this holiday season, I wanted to make our Thanksgiving extra special and really pull out all the stops. Somehow that lead me back to these cupcakes. Once I had the idea to make these, I knew I needed to get the recipe perfect before sharing. I spent a few days testing and retesting and I’m pretty excited to share the final product with you guys.

These cupcakes are GOOD. The kind you’ll have a hard time not going back and grabbing a second. They’re made rich and flavorful with a good splash of bourbon, the pecan pie filling is gooey, and swirled with toasted pecans, and the brown sugar frosting? Well, it definitely seals the deal.

overhead photo of Chocolate Bourbon Pecan Pie Cupcakes before being frosted

The details.

I’m going to get this out there, these cupcakes require some time to prepare and do have a few steps. But they’re no harder than baking up your own pie. So while the recipe is longer, don’t let that scare you. You can easily make these!

I like to start with the pecan pie filling. Basically, this is pecan pie filling, but instead of it being in pie crust, it’s in the cupcake. Making it is kind of like making pudding. Just mix eggs with cornstarch, add brown sugar and maple syrup, then thicken it up on the stove. Then stir in cinnamon-spiced bourbon pecans and now you have your pecan pie “filling”. Also known as pecan pie, cooked on the stove, and minus the pie crust.

side angled photo of Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

Once you have the filling made, bake the cupcakes. And guys? These are extra special cupcakes. It’s all about the bourbon which really helps to highlight the rich, sweet chocolate. Originally, I used a full cup of bourbon, but I felt that it was just a smidge overpowering. So I took the bourbon down a bit and came out with the perfect chocolate cupcake that has subtle notes of bourbon. So delicious.

Each cupcake is incredibly moist, so soft, and perfectly sweetened. The flavor truly comes from the bourbon.

The bourbon pecan pie filling is so gooey and delicious. Over time the filling begins to seep into the cupcake and create the moistest, most flavorful chocolate cupcake with a pecan center. They’re roll your eyes back delicious!

side angled photo of Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

On to the butter pecan frosting…

This frosting is everything and has to be one of my favorites. I drew inspiration from a few of my older recipes, but especially from these sweet brown sugar cookies, and also these butter pecan frosted fudge brownies. And more recently, my chai pumpkin cupcakes.

There are two simple secrets to this frosting…

One, use a mix of brown sugar and powdered sugar. Powdered sugar adds practically zero flavor. The brown sugar adds hints of warm molasses and really deepens the flavor to create a frosting that’s perfectly rich and sweet.

The second secret…vanilla, and sweet cinnamon bourbon spiced pecans swirled throughout. SO GOOD. Think creamy, buttery, and hinted with brown sugar, vanilla, and filled with nutty pecans. Honestly? you’ll want to slather on more than you think your cupcakes will actually need. You may even want to think about doubling that frosting.

side angled photo of Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting cut in in half to expose the filling

Now, stuff, frost, decorate…and eat.

I didn’t do anything fancy here. I stuffed the pecan pie filling into the center of each cupcake. Then simply dolloped a generous swirl of the brown sugar frosting overtop. Then I finished with those yummy toasted pecans.

And that’s it. Not the simplest, but worth every bit of extra effort. And so very good. Each bite is filled with sweet chocolate cupcake, gooey pecan pie filling, light, fluffy frosting, and bourbon-glazed pecans.

Oh my gooosssh, SO amazing.

These will make the perfect Thanksgiving cupcakes! My best advice is to bake these up this weekend. You’ll need to test out the recipe before Thanksgiving Day. Then take the extras to neighbors to share and make again for Thanksgiving next week. By the second round, you’ll have the process perfected and plenty of delicious cupcakes to enjoy!

overhead photo of Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

Looking for other Thanksgiving desserts?? Here are my favorites: 

Molten Chocolate Crackle Pie

Gooey Chocolate Chip Cookie Pie

Brown Sugar Maple Chocolate Pecan Pie Bars

Lastly, if you make these Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting.

Prep Time 1 hour
Cook Time 30 minutes
Chill Time 1 hour
Total Time 2 hours 30 minutes
Servings: 20
Calories Per Serving: 433 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Pecan Pie Filling

Bourbon Chocolate Cupcakes

Butter Pecan Frosting:

Instructions

  • 1. To make the pecan pie filling. Preheat oven to 350° F. Line a baking sheet with parchment paper. On the baking sheet, combine the pecans, 2 tablespoons bourbon, 1 teaspoon vanilla, 2 tablespoons brown sugar, and the cinnamon. Bake 8-10 minutes, until toasted. Sprinkle with sea salt. Roughly chop the pecans, reserving 22 whole pecans for topping.
    2. In a large pot, whisk together the egg yolks, cornstarch and 1 tablespoon water until fully combined. Add 1/2 cup brown sugar, the maple syrup, and a pinch of salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens, about 5-8 minutes. Remove from the heat. Strain through a fine mesh sieve into a heat proof bowl. Stir in about 1 cup of the chopped pecans and 2 teaspoons vanilla. Transfer to a bowl, cover, and chill in the fridge until set, about 1 hour.
    3. Meanwhile, make the cupcakes. Preheat oven to 350° F. Line 20-22 cupcake molds with paper liners.
    4. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, bourbon, coffee/water, eggs, yogurt, and sugar until combined. Add the flour, cocoa powder, baking soda, and salt. Mix until smooth and no lumps remain in the batter.
    4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
    5. To make the frosting, melt together 4 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.
    6. Grab the cooled butter mixture from the freezer and add the remaining 12 tablespoons of butter, 1 tablespoon vanilla, and the powdered sugar to the bowl. Beat together until well combined. Stir in 1/2-1 cup of the finely chopped toasted pecans.
    7. Using a paring knife, cut a cone-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. Frost each cupcake and sprinkle with the remaining pecans. Top each with the reserved whole pecans.

Notes

For an Intense Bourbon Flavor: If you want a cupcake that really tastes like a good shot of bourbon, use 1 cup bourbon and omit the coffee. This is an especially delicious cupcake with strong hints of bourbon. 
For a Mild Bourbon Flavor: For less bourbon, use 1/4 cup bourbon and 3/4 cup coffee/water.
Can You Serve These To Kids? Yes the alcohol cooks out while baking. Asher loves these! If baking with 1 cup of bourbon, however, I would not serve to kids as they will taste the bourbon. 

side angled photo of Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

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Comments

    1. Definitely! I would make the cupcakes the night before then frost the day you are wanting to eat/serve them! 🙂 xTieghan

  1. 5 stars
    Used melted butter instead of coconut oil and the cupcakes turned out beautifully moist and tender. The Pecan Pie filling took me two tries and even the second try it didn’t look quite right. But I put it in the fridge overnight and then microwaved it in minute increments the next morning, added a splash of milk and it was perfect when it cooled! The frosting is just genius, couldn’t stop showing it to my mom and raving about how pretty it piped!

  2. Hi, I’m making these for a Halloween party I’m going to on Saturday. I can’t use Coconut oil since there’s people who are allergic to it. Would the best substitute be vegetable oil or melted butter? And do I have to use a different amount for either of those two? Thanks!

  3. 5 stars
    I made this with a friend over the weekend for an anniversary party and they were a HUGE hit!! Thank you for sharing your recipes 😁

  4. 5 stars
    My husband made this for our daughter and son-in-law’s birthday recently and it was a hit!!! We used really good bourbon and coffee. I would say it’s a keeper recipe. My husband loves to bake and can bake anything we throw in front of him. This was worth all his time he put into it. Was a Labor of Love 😍

  5. 5 stars
    I already made these once and they were amazing. I’m a cake snob and find many recipes so-so but these are “the bomb”. I just started making a batch and realize I don’t have enough coconut oil. I’m going to have to supplement with another oil (½ cup). Keeping my fingers crossed.
    By the way, I’m obsessed with your cooking. I cook something from you at least once or twice a night. Tomorrow I’m having guests and will be serving your Slow Cooker Braised Red Wine Pasta. The cupcakes will be the dessert.

    1. Hey Carol,
      Happy Labor Day!🇺🇸 Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  6. Hi!!

    Is there a way to turn this into a cake. This is my husbands favorite dessert and I wanted to turn it into a birthday cake. Any suggestions would be helpful. Thank you so much and I am a huge fan.

    1. Hey Kathryn,
      I’ve never made this into a cake, you could probably use the pecan filling as a layer in between the cake and then follow the frosting as is. Let me know if you give it a try! xTieghan

    1. Hey Donna,
      Thanks so much for giving this recipe a try! I’ve never made this into a cake, but let me know if you give it a try! xTieghan

  7. Hi, this might be a dumb question 🙂 but the first step of the recipe says…”On the baking sheet, combine the pecans, 2 tablespoons bourbon, 1 teaspoon vanilla, 2 tablespoons brown sugar, and the cinnamon.” Do I just dump all of these ingredients on the sheet and mix them up? Could I mix them in a bowl first? Or am I supposed to put the pecans down and then drizzle/sprinkle the other ingredients on top and not mix?
    Thanks for the clarification. I cannot wait to make these!

    1. Hey Melissa,
      Sure you could mix in bowl or save dishes and just mix on the baking sheet with the pecans. I hope you love the recipe, please let me know if you give it a try! xTieghan

  8. 5 stars
    This recipe is amazing! I work at a coal processing lab and all of the guys there loved them! I used the full cup of bourbon and the flavor was so intense but so good! I literally squeezed the rest of the icing in my mouth at the end because it was fantastic!!

    1. Hey Kylee,
      Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  9. Made these for me and my twin sister’s birthday party and it was the favorite of the other 2 cupcakes I made (triple lemon and chocolate peanut butter)!
    They were so yummy! Thank you for the recipe 💕

    1. Hey there,
      I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan

  10. 5 stars
    I just made these for our Kentucky Derby party for the second year in a row. These cupcakes are AMAZING!

    1. Hey Jessica,
      Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend:) xxTieghan

    1. Hey Debra,
      That’s fine to skip the bourbon, just use coffee or water in its place. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. Agh it seems like the whole recipe is different from the last time I made these. My friends and family all loved the old recipe. Can you post it?

  12. Hi, you changed your recipe for the filling. It used to be corn syrup and now it’s maple syrup and corn start. I’m nervous to change what been working so well all these years but I can’t remember the measurements. Will you please post the old filling measurements?

    1. Hey Emerald,
      I prefer the new version, I promise it works just as well:) I hope you love the recipe! xTieghan

  13. 5 stars
    OMG! These cupcakes are insane! I stumbled across your recipe this morning and started making them right away. The only sub was sour cream for the greek yogurt bc I didn’t have any. Everything was explained perfectly, and turned out amazing.

    1. Hey Tammy,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  14. I added 2 tablespoons of condensed milk and one tablespoon of bourbon to the filling and it didn’t taste as eggy. It was so much creamier too!! Love this recipe!!!

  15. Hi! I plan on making these this weekend and am wondering if I can do any of the steps a day or 2 ahead of time? Thanks!

    1. Hey Gianna,
      Sure you can totally make the cupcakes ahead of time:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. These look great! I think I’ll make them in a couple of days for my birthday 🙂
    Question though, would dark rum be a reasonable replacement for bourbon? We have a bottle of rum already from eggnog season…

    1. Hey Ross,
      I’ve never tried these with rum, but I think it could work well! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  17. The Cupcakes and frosting turned out amazing but my filling is a bit grainy after being in the fridge overnight. Any suggestions?

    1. Hey Rebecca,
      I would go ahead and bake the cupcakes! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  18. 5 stars
    Outstanding flavors! This recipe is a definite keeper. I made them for my daughter (who loves to bake) and the whole loved them. Thank you for sharing your food adventures.

    1. Hey Lisa,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  19. I’ve made these twice in the last 4 days… I put them with my Christmas baked goods I gifted folks this year (aka I wanted to eat them but didn’t want 20 cupcakes just for me and hubs alone in our house 😆). These are absolutely the BEST.

    I almost had enough frosting left from the first batch to completely ice the second batch… but I’m 5 cupcakes short so fortunately/unfortunately I will have to make another batch of frosting today 😍, and I think the leftover icing will go on my Christmas morning cinnamon rolls. The leftover filling may also get wrapped up in my cinnamon rolls because that also sounds like a sensible idea.

    I’ve also made your molten chocolate pie last week and my entire Thanksgiving meal was comprised of recipes from your blog. Thank you for such great recipes with such clear directions. Your blog is one of the only food blogs I actually visit regularly.

  20. I’m confused. Are these MINI cupcakes or regular size? If they are mini, is 18-22 minutes the correct baking time? Thanks! I really want to try these!

    1. Hey Linda,
      These are regular sized cupcakes. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  21. 5 stars
    Hi! I made these a few weeks ago and the were a huge hit!!
    I’ve received a request to make as a cake. Any tips would be appreciated. I was think 2 round 8 inch cake pan but not sure what would be best or if I’d need more batter?. Also oven temp and time?
    Thanks!!

    1. Hey Liz,
      Thanks so much for giving the recipe a try! I have never tested as a cake, but I have had other followers bake as a sheet cake, I would try this! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  22. Would Cup4Cup flour work well if I wanted to make these gluten free? Also do you think it would change the texture if I made them gluten free? Thank you!

    1. Hey Christina,
      Yes, Cup4cup GF flour will work, unfortunately using GF flour will always slightly change the texture. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  23. These look so good!! Have you tried putting the pecan pie layer in the middle before cooking? Just thinking to make it a little less time-intensive.

    1. Hey Ella,
      I haven’t tried this, not sure how well it would work. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  24. Hi Tieghan! Is there a way you could turn this into a cake? How would you adjust baking time and temperature?

    Thanks!

    1. Hey Kayla,
      I haven’t tested this as a cake but I would keep the baking temp the same and start checking for doneness at 30 minutes. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  25. 5 stars
    Tieghan, We made these for Thanksgiving and they were truly the best part of the meal. The chocolate cake is bourbony and deep dark chocolate. The cinnamon toasted bourbon vanilla pecans could be eaten as is by the handful. But that filling was better than any pecan pie I’ve ever had. Really a perfect recipe!
    Thank You,
    Terri

  26. 4 stars
    These were a lot to make, but very delicious. However I could not get the filling into the cupcakes without the entire cake falling apart. I ended up putting the filling on the side as a dip. I’m not sure what i did wrong. I also only put 2c of powdered sugar for the frosting and it was still extremely sweet., so I would definitely pull back here. Otherwise, I would make again! Thank you.

      1. 5 stars
        Holy wow, these are amazing and we’re perfect for my husband’s birthday. Any thoughts on storing? I still have individual components seperate (filling, icing, cupcakes).

        1. Hey Isabel,
          Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! I would store in an airtight container on the counter. xTieghan

  27. These look amazing and I’m going to make them for some birthdays this week! I am baking them tomorrow (Tuesday) for a tomorrow birthday, but will need them to last until Saturday night. I’ve frozen cupcakes before (unfrosted) and think they come out even moister after thawing. I wouldn’t frost them, but what about the filling? Will it, and the frosting keep in the fridge for 5 days?

    1. Hey Shelby,
      I think this would be fine to do! I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

  28. 5 stars
    I shared these cupcakes and some mini mascarpone cheesecakes (Giada DeLaurentiis) with my neighbor and she said it best: “the cheesecake was good but the cupcakes are SPECIAL.” I made them according to the recipe with 1/2c bourbon and
    they didn’t scream bourbon but they had a lingering warmth in the back of your throat that was magical. I can’t wait to see what happens with more bourbon. I did struggle with the pecan filling, it clumped up. I had to run it through a sieve to smooth it out and in the end it wasn’t as loose as it showed in the pictures but it tasted amazing. My adult daughter (and your biggest fan Tieghan) said the frosting was the best part. Caramelizing at the beginning imparted such flavor that was enhanced by the toasted/spiced pecans. This recipe is a keeper. I can’t wait to make them again and hear from other people who made them.

    1. I am so happy these turned out so well for you, Karen! And I love that you shared with your neighbor! Thank you so much for trying these! xTieghan

  29. I found this recipe (the 2013 version) in July of 2020 and then wanted to double check some measurements for a Thanksgiving 2020 dessert. I though I was going crazy because it took me a while to figure out you had updated it just before Thanksgiving. I am super excited to compare the version I noted earlier this year and the “recipe perfect before sharing”. Thank you again. The frosting and the candied pecans are amazing. It frosted the brownies so amazingly.

  30. 5 stars
    This is the most perfect cupcake, and I don’t typically like cupcakes. The frosting is amazing, the cake is moist and full of chocolate/ bourbon flavor. The filling is the perfect gooey and crunch of nuts in the middle. My husband made these while I worked one day, and I was a happy lady.

  31. 5 stars
    Yes!!! The flavor is wonderful and the cupcakes are moist. They took me hours to make, but it was worth it. Only question – the filling is thick. I was thinking that the filling would be softer and runny. Is thick the expected consistency? I kind of want to warm them before eating. Thoughts?

    1. Hey Olivia,
      Thanks so much for giving the recipe a try, I am glad you enjoyed! If the filling is too thick that means it was slightly over cooked. Next time, try cooking for a minute or two less and it should be more smooth. I hope this helps! xTieghan

  32. 5 stars
    Tieghan, these were a HIT today. I used 1/2 cup of bourbon and water and the bourbon flavor was AMAZING. The pecan pie filling was so gooey and delicious. From the frosting, to the filling to the actual cupcake– this recipe is DIVINE.

  33. 5 stars
    Just made this for Thanksgiving, but instead of cupcakes I made one whole cake!
    It’s incredible, the flavors are over the top!!!!

    1. Hey Kristina,
      Totally fine to make these in advance, I like to store on the counter in an airtight container. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  34. 5 stars
    Thanks for this great treat. This dish was a hit. The liberal bourbon with the coffee is a flavor that sits favorably on your tongue. The frosting was a bit thin at first then I froze it overnight and re whipped it. The finished cupcake though, is sooo much better than just a simple slice of pie, in my opinion. I wish I could add a picture here.

    PS. I am your neighbor up in Dillon :).

    1. Aw hi! Thank you so much for trying this one, I am really glad it turned out so well for you!! I hope you are staying warm! xTieghan

  35. 4 stars
    Oaky so some reason my pecan pie filling caramelized – like hard – how do I fix it? Otherwise great recipe. I followed directions exactly and stirred constantly, but it got super thick and opaque. Any advice?

    1. Hey Michele,
      So sorry about this, if it is hard that means it was overcooked. I would recommend starting over. Please let me know if you have any other questions! xTieghan

  36. 5 stars
    THESE. ARE. AMAZING. If I could give more than 5 stars I would. Worth every ounce of time I spent making these!!! They will be the star dessert for my thanksgiving!! Thank you for such an amazing cupcake recipe because this is probably the BEST cupcake I’ve ever tasted!!

  37. I made these in the are the best cupcakes I’ve ever had! So delicious can’t wait to find more recipes here to try, thank you!

  38. 5 stars
    Hiii!!

    Currently in the process of making these and I am already obsessed!! But could I make the frosting and keep it in the fridge overnight, or do you recommend making it the same day your are putting it on the cupcakes?

    1. Hey Michele,
      You can make these in advance yes:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  39. Any suggestions for coconut oil substitute, sorry not running out the day before thanksgiving for one ingredient I don’t 😉

    1. Hey Ashley,
      You can use vegetable oil or canola oil. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  40. Hi Tieghan!
    I cannot wait to make these!! But I do have a question.. can I replace the Greek yogurt with sour cream? I didn’t know if the Greek yogurt needed to be full fat or zero fat and if it would be possible to be subbed out with sour cream. This looks irresistible!! Also, any preference on what bourbon you used?? Thank you!! -Kayli

    1. Hey Kayli,
      Yes that would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  41. 5 stars
    I love the bourbon chocolate pecan pie I make for thanksgiving every year so I thought I’d give this recipe a try. But instead of cupcakes I decided to make a layer cake and it turned out perfectly. This recipe is AMAZING! Everyone in my family loved it!

  42. 5 stars
    Hi Tieghan! Could this be made as a cake instead? Do you think there would be enough batter for a 2 layered 9” cake? Or would you need to adjust the ingredient measurements? 🙂 My boyfriend NEVER sends me anything, but sent me the link of this recipe saying how delicious it looked. IT DOES, and I want to make it as his bday cake. THANK YOU for your input and AMAZING recipes 🙂🙂🙂🙂

    1. Hey Catherine,
      Sorry I have not tested this as a cake, I think it would work well but I do not know if there would be enough batter for a two layer cake. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  43. Made these with king arthur Gluten-free flour and baked for a few minutes shorter than called for….moist yummy perfection. I think the coconut oil is so important to keeping to moist. Everyone I’ve shared these with has raved and raved. Best part is I have leftover bites because of the cones you cut you and some leftover pecan pie filling and frosting…so I can have little mini bites throughout the day 🙂

    1. Hey Jenelle,
      So sorry I have not tried this recipe without egg. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  44. Hi Tieghan! I love all of your recipes and can’t wait to try these!! Any tips if I make these two days before Thanksgiving? Will they still be just as good in the fridge or kept at room temp?

    Thank you!

    1. Hey Kim,
      Totally fine to do, you can keep them at room temp. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Elise,
      You can just omit it:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  45. 5 stars
    How far ahead do you think I can make the components of these cupcakes? I’ll be able to fill and frost the day of! Thank you 🙂

  46. 5 stars
    These turned out amazing! Pretty sure they would win cupcake wars. It made so many I brought some to my in laws & new neighbors. Delicious. Thanks for the recipe!

  47. 5 stars
    these are so yummy! just a quick note that
    i followed this recipe to a t and didn’t notice until too late that i didn’t add the cocoa. it looks like it’s missing in the step-by-step instructions if
    you want to add that.
    mine also had a more custard consistency. are the egg numbers right?

    1. Hey Anna,
      So sorry about this, the cocoa powder is added in step 4, the reason yours was a custard consistency was probably because of the no cocoa powder. I hope this helps for next time! xTieghan

    1. Hey Gwen,
      You can use veggie or canola oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  48. This looks so, SO good!!! I’m considering make this into a cake for a friend’s birthday. Do you have any recommendations as far as baking temp/bake time goes?

    1. Hey Emma,
      I would keep the temp the same but start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  49. Trying these today! What can I sub Greek yogurt with? I don’t have that on hand. Sour cream? Thank you! They look amazing!

    1. Hey Kara,
      Yes sour cream would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Mena,
      You can use coffee or water in place of the bourbon. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. I’ve had these pinned since 2013, so glad you shared and updated!! I was wondering if you could bake these into a cake instead and use the frosting as a filling? Would you change anything about the recipe?

    1. Hey Alexandra,
      Yes, totally fine to do! You will need to increase your baking time, I would start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  51. I’ve had my eye on the recipe for weeks and was finally going to try it out tomorrow! Rereading the ingredients for my shopping list and looks like you’ve updated it today. I don’t remember how it was before, but I do appreciate the bourbon in the cupcake going down a notch. What other kind of changes were made?

    1. Hey Jennifer,

      No other changes have been made. Just that adjustment to the bourbon. You can use 1 full cup or 1/2 cup! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Thanksgiving!! xTieghan

  52. Hello,
    Can I freeze these cupcakes for when my son comes home in a few weeks? If so, before or after frosting
    Thank you! Love you!
    Maureen

    1. Hey Maureen,
      Yes that is fine to do, you will want to freeze without the frosting. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. I am making these as we speak! The recipe calls for yogurt but it isn’t mentioned in the directions. I assume you combine with the eggs and oil in the first step of making the cupcakes.

    I’m also cheating and using some leftover pecan + shredded coconut filling I froze from a birthday cake I made last month. I just added bourbon and it tastes delicious! I was saving the filling for macarons but these sound too good to wait!

    1. Hey Bec,
      You will just need to reduce your baking time, I would start checking for doneness at 12 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  54. Oh my life, just when I thought that the upcoming weekend couldn’t get any better you throw in a delicious treat, which together with the wonderful pasta bake recipe that you posted yesterday, I am looking forward to making both of these tomorrow. Thank you Tieghan and wishing you a good weekend 🙂

  55. This looks amazing! May I ask which brand of bourbon you used? I have never used bourbon in baking. Some recommendations would be highly appreciated! Thank you!

    1. Hey Alpha,
      I like 4 Roses. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Tatjana,
      Sure! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. 4 stars
    These are great. The bourbon comes through a lot, I almost have to give people a warning before eating. They were perfect for my birthday cupcakes. I didn’t quite make tiny enough pecan pieces for the icing, as I had a pretty small pipping tip. But overall so much yummy and goodness in these cupcakes.

  57. 5 stars
    My fiance absolutely loved these. The only tip, if using Woodford Reserve Double Oak Bourbon I recommend not using the full cup because it is a very smokey bourbon. I recommend not using a heavily smokey flavor Bourbon.

  58. I’m confused on your frosting instructions. Says frosting, but then talks about the Pecans. Are you adding in left over, cooled heated mixture to the rest of the Icing ingredients? Please clarify. Can’t wait to make these!

    Thanks,
    Karlie

    1. Hey Karlie,
      Sorry for the confusion, I do add the chopped pecans to the frosting:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  59. Hi,
    I am a little confused when it comes to the frosting – I am good at overthinking things. When you say “whole” pecans do you mean pecan halves or should I used 36 pecan halves? And would these have to be doubled if I am doubling the frosting or are these the ones that go on top of the cupcakes? Thank you!

    1. Hey,
      So 18 whole pecans, which would be 36 pecan halves. The whole ones are the ones going on the top, the chopped pecans go in the frosting. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  60. Question, I am getting into trying new things with baking and these look really good! Why do you double the frosting recipe if piping on the frosting?

    1. Hey,
      Piping the frosting will require more than just simply spreading it on the top. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Summer,
      I always like to use salted butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. I’ve made these before and loved them. I want to make them for a birthday party, but was wondering if I could make ahead and freeze. Thoughts?

    1. Hey Jan! I think freezing should be fine. I would leave the frosting off the cupcakes and add that before serving. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

  62. 5 stars
    I made mini-cupcakes this week with this recipe. They turned out very well. I shared with a bunch of neighbors and they loved them! While it took me a lot longer than an hour of prep, it was a great turnout. Delicious!!

    1. Hey Naomi,
      That is just what the batter makes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  63. 5 stars
    These cupcakes came out great! It was my first time making these, so I followed the recipe exactly and didn’t make any changes. The only thing is that they take a long time!! So making some components ahead of time is really helpful.

    1. Hi Adrianka! I am so glad these cupcakes turned out so well for you!! Please let me know if there is anything I can help with to shorten the time! xTieghan

  64. 5 stars
    Love this article, I love this recipe and your photos. This sounds is really great. Genius and they look amazing! Thanks for sharing us.

  65. Love this recipe! I tried the cupcakes this weekend and they were great. If I wanted to make a 3 6in layers, how much would you recommended upping the recipe (if any)?

  66. 4 stars
    What is the secret to getting the filling like caramel? I stir continuously and end up with a delicious filling but it’s very thick. More like a pecan pie filling. I want that ooze!

    1. Hi Shannon! Try using less cornstarch if you filling is too thick. I would use 1 tablespoon. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan

  67. I’ve chosen this recipe to make for my first Thanksgiving with my boyfriend’s family, and I’m thrilled. I’ll need to make them before Thanksgiving Day. What is the best way to store them?

    1. HI! YOU CAN make these up to 3 days ahead of time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Brandy! I use plain Greek yogurt. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  68. Would it be okay to sub some or all of the cocoa powder for black cocoa? I love dark, Oreo-esque color and flavor but cocoa powder + leavening stuff is a mystery to me!

    1. Hey Stacy! That will leave you with a very dark and rich cupcake. If you enjoy that flavor, then I am sure it will be great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  69. 5 stars
    These cupcakes are amazing! Made these for my mom’s birthday and just wow!! Definitely boozy and they take a little time and preparation but so worth it. Tieghan, your recipes are always so good and I cant wait to keep trying them. Oh, also (im)patiently awaiting the arrival of your next cookbook! ?

  70. 5 stars
    Ok, so, I saw this recipe posted on your Best of Fall list today and I realized I’ve made these cupcakes every year for almost SIX YEARS now and I never remembered to comment. So yeah: THESE ARE AMAZING CUPCAKES. These are, like, Special Occasion, Get Your Fall ON cupcakes. I made these once and I never looked back. I have REQUESTS for these every November. These are not something you can just conjure up quick, but they are SO worth it. I’m not even good at baking and I manage to make magic with these. I consider this on my own personal Half Baked Harvest ‘classics’ list, right next to pretty much any of your chicken bowls and ALL the seasonal enchiladas (which omg why were those not on that fall list?!). Anyway, anyone reading these comments, MAKE THESE CUPCAKES!!

  71. 5 stars
    I just made a big batch of these for my coworkers…. and they were a smash hit! These are some good freaking cupcakes. The only thing I had trouble with was getting my frosting to look like the picture. I didn’t know until later that you had to whip the butter for a long time to get it to fluff up like that. I had to add cornstarch to get it solid enough to stay on, but in th he end it the frosting still looked good and tasted great. I will be making again for the holidays.

  72. I made these cupcakes and they were delicious. But, I did have trouble with the filling. Even though I whisked it continuously, the eggs curdled and I had to throw out the first batch. The second time, I did it under medium low heat, again whisking it continuously, and I still wasn’t happy with the texture. Can’t imagine what I’m doing wrong. The frosting with candied pecans is fabulous.

  73. 5 stars
    These cupcakes are fabulous!! My family loves them! The only issue I have is that the icing is a little too runny even after putting it back into the freezer and whipping it a few seconds, as suggested in the recipe. I would love to take these to family gatherings, but I’m afraid they won’t travel well and the icing could possible melt. Do you have any other suggestions?

    1. Hi Cathy! I would recommend adding an additional 1/2 to 1 cup of powdered sugar. This should help to stiffen the frosting. Also, as the frosting sits, it should firm up with time! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  74. 5 stars
    Lots of people are commenting on this one. I can see why! Chocolate, bourbon, and pecans is usually a great combination. These are tasty little things and the butter pecan frosting is good on anything. Don’t forget to lick the bowl.

  75. 5 stars
    I am making this today for the 3rd time. it’s delicious! I was just wondering what’s the best way to store these cupcakes? In the fridge?

    1. Hey Betty1! I actually like to store these on the counter in an air-tight container for up to 3-4 days. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! Mini cupcakes might be a little tedious, but I am sure it would work fine! I would bake them 5-10 minutes less. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  76. 5 stars
    My dad is a whisky lover and my friend made these for Christmas a couple years ago and he loves them!! I am an ameture baker at best lol but these were not to hard for even me!! I thought about making them today on Christmas Eve for him I realized I have everything but the heavy cream in the frosting. Can I sub 2% milk or buttermilk which I have??

    1. Yes, you can! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  77. So many comments, I got really nervous about the filling, but I didn’t read until I already had the cakes baked. Anywho, I followed her instructions but wisked like crazy as I brought the mix to a boil, and continued wisking constantly for the five minutes. Mine didn’t get thick enough after cooling, so I did add more cornstarch and water and reboiled everything again and for more like 10 minutes. Then it finally thickened up. Didn’t have any problems with the frosting. I did put it in the freezer for more like 20 minutes. Initially after frosting, it melted quickly. But after leaving in the fridge overnight, the frosting waa pretty solid at even room temp. I used the plain ziplock like she said because I didn’t trust the pecan pieces to get through a frosting tip. Still looked great because the pecan pieces sprinkled on top covered up any blemishes. Love how much bourbon is in these!

    1. Hi Vicki! Thank you so much for sharing the way you did this recipe! You are so sweet! I hope you loved these cupcakes!

    1. I like Woodford or BUllet. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  78. 5 stars
    I was planning on making these for Friendgiving this weekend. I’m a little hesitant on the canola oil though, do you think I can add melted butter instead or does the oil give it a better consistency?

  79. You started talking about pumpkin pie and then I couldn’t focus…is there a version of this with pumpkin pie? what would you suggest??!! I need it in my life…maybe cream cheese frosting instead? idk. haha

  80. 5 stars
    Wow these were a lot of work, but worth every second and penny. I was worried about the booze, but it just gives it a nice after taste.

  81. 4 stars
    I made these cupcakes as a birthday treat. Such a wonderful fall intro! The batter is just wonderful, has great flavor and the cupcake itself, as well as the pecan filling, turned out perfect, done just as instructed. The bourbon can be overpowering, but I’d make it again the same way in a heartbeat. The flavor was too good. The icing was a different story for me. It did not set, at all. I was so sad! I added a touch of cornstarch and extra powdered sugar, but I think all of the liquid made it runny for me. I was unable to pipe it. I did do a double batch and found that to be way too much icing. Same for the pecan filling. I wish I had made double the cupcakes so as to use the rest of the icing and filling. I found the icing to be too sweet for my taste (before I added extra sugar). The cupcakes were well received though! I would certainly make these again, but maybe try something different with the icing. I also used pre-packaged candied pecans which were a fast substitute.

    1. Hi Megan! I am so glad you loved these cupcakes, but apologize the icing did not turn out well for you. Is there any questions I can help you out with? Please let me know!

  82. HIGHLY RECCOMEND THIS RECIPE! I made these for my mom’s birthday, & they were amazing!
    A few helpful pointers for people on the go or preparing days in advance: let the cupcakes sit in the fridge for longer life & nuke in the microwave for maybe 15/20 secs. before serving. I found it best served warm.
    Also! For the greek yogurt, I used Chobani Coconut and it really helped bring out the vanilla without being overly sweet.

    Phenomenal recipe and very grateful. Thanks so much, Tieghan!

  83. These look amazing! Definitely going to make them this weekend. Are these ok for kids or will the bourbon get cooked out enough not to worry about it? Also, do you have a recommendation about a use for the leftover cupcake parts?

    1. Hey Molly! I would not stress about the bourbon, but since it is a lot, use half bourbon and half water. For the leftover cake parts I’d recommend feeding those to the kids! 🙂 Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI! I think Dutch cocoa powder will be great. I would use the baking soda though. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI! Cheap bourbon is just fine for baking! 🙂 Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  84. Silly question but when you say bring to a boil do you mean put on fairly high and boil right away or on med heat and take your time reaching boiling? My pie filling is curdling and I’m not sure what I’m doing wrong!! Help?!

    1. Hey Carrie! Trying bringing the mix to a boil slowly over medium heat, whisking it continuously while it cooks so that the mix does not curdle. That should really help! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  85. 5 stars
    I was trying to branch out from my normal go-to baking blog when i stumbled across this recipe. I LOVE butter pecan so i was intrigued. Not a huge bourbon fan so i made plain chocolate cupcakes, but used this filling an frosting, and OMG were they delicious! Made them for my sons 1st birthday party and they were hands down the crowd favorite! Great bake!

    1. Thank you so much Amy! I am so glad you and your guests loved these cupcakes! Also, Happy 1st Birthday to your son!

  86. 4 stars
    So I tried this last night/today. It was way to much bourbon for me (but I can’t stand the taste to begin with). I needed two cakes to fill my pans, so I made a plain chocolate and swirled the two. Loved the end result and flavor.

    However, the filling and frosting didn’t work well. The filling seemed very grainy and the frosting was so soupy. I even left it in the fridge overnight to set up. I still used them both, but added a baked icing to frost the cake. I used this “frosting” as a filling/coating just on top of the cake. Any suggestions on what went wrong or what to try? Thanks!

    1. Hey Jax! It’s hard to say what might be going wrong without knowing more details on how you made the recipe. Is there anything you changed or did differently while making the frosting and filling? Any more details would be really helpful! Hope I can help. Thanks!

  87. 5 stars
    I have a friend who absolutely will not eat anything with alcohol, any way to leave it out completely? I apologize in advance so please know I don’t mind the bourbon at all ..smiling ☆

    1. HI! You can omit the bourbon and use water, that will be totally fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  88. 5 stars
    What could I put in place of the Bourbon? I love Bourbon but my dad does not and I would love to try these for him. Any suggestions?

    1. HI! You can replace the bourbon with water. That should be fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  89. 4 stars
    I am happy with your article. I think your article is very useful for many people including me. I hope you will always give other good articles. I will also always support your website for better and be the best in the future. thank you

  90. Making these now for Valentines Day at work. The cupcakes aren’t the BEST I’ve ever had. By far. I used half bourbon, half coffee because I don’t like bourbon but these are so good, I want to eat them ALL and forget the colleagues. ??

    But…I whisked and whisked and STILL the pie filling curdled. I need to make a new batch in the morning. Any suggestions? I’m wondering if the heavy Le Creuset pot retained too much heat. Or should I gently beat the eggs first? Temper them then add them?!?! Any suggestions?!
    Thanks,
    Beth

    1. HI! So glad you LOVE the cupcakes. For the filling, It is key to gently bring the eggs to a boil or they will scramble in the process. I don’t think the pot is to blame. Hop this helps! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  91. 5 stars
    I just made the cupcakes to serve at our Super Bowl party tomorrow night…haven’t made the filling or frosting yet. We broke into the cupcakes to gauge how ‘boozy’ they are. Wow! They are moist, chocolatey deliciousness…with a bourbon bonus. Not too boozy, not too sweet. I can’t get over how moist they are. I hope they make it to kick-off 🙂 If they do, I’ll post my updated review and a photo. Thanks for another amazing recipe. 5 stars!!

      1. 5 stars
        Follow-up to my previous review…amazing cupcakes! There are several steps so these do take time, however you can simplify by baking cupcakes and making the filling the day before you plan to serve them. Frosting is luscious, but don’t skip the candied pecans on top – you could just serve those in a bowl and you’d be a hero! I made half of the cupcakes with filling and half wihout. If pressed for time, you can omit the filling because these moist, chocolatey, boozy cupcakes shine all by themselves! I tagged my photo to your instagram, Tieghan. Thanks for another great recipe!

  92. Have you ever combined the pecan pie filling with the cupcake batter? Like a chocolate pecan pie. I cant wait to make these and will this recipe to my list of suggestions for a retail store at a pecan farm.

    1. HI! I have not done that, but it sounds like a great idea! Not sure how they would bake up, but if you are willing to test it out, I think it sounds delish. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  93. Hello and Merry Christmas! My family and I loved this post, and we are trying to follow your recipe but need some serious help! We have tried five times to make the filling. We have tried just heating for five minutes like the recipe says, whisking constantly, but that didn’t allow enough time for mixture to boil? And it didn’t congeal at all in fridge after that? We have tried leaving mixture on longer but every time we end up with a scrambled egg texture! Can you help us out but giving us some exact details on how you heated the filling mixture?

    1. Hi Fran, so sorry for the trouble. You will want to bring the mix to a boil before removing from the heat. This is how the filling will thicken. So cook over high heat until boiling, whisking constantly for about 5 minutes. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂

  94. I just found this post and couldn’t wait to make them for my friends for thanksgiving since they are all bourbon lovers! The cake in those cupcakes is amazing! But I could not get the filling to work no matter what I tried I ended up with funky eggs so I substituted a southern bourbon pecan caramel instead. The frosting took awhile to set up but oh my God so good! These are going to be the highlight tomorrow!

  95. Can I ask a stupid question? I was thinking the bourbon was being cooked out? Are these ok to make and the little ones to eat? Lol

    1. Not stupid! And yes, the bourbon gets cooked out and you can serve to kids. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  96. i am making these right now and i am not sure when to add my cornstarch mixture during the “filling” step.

    1. Hi Cindy, you want to add the cornstarch with the brown sugar, corn syrup, and eggs. Please let me know if you have any other questions. I hope you love this recipe. Thank you!

  97. These look heavenly! I do have one question. The coating for the pecans says one TBSP of vanilla. That seems like a lot of vanilla extract. Just wanted to make sure it isn’t a typo. Can’t wait to make these for family and friends.

    1. Hi! Not a typo, I just love vanilla a lot! Feel free to reduce it to 1-2 teaspoons if you’d prefer. Please let me know if you have any other questions. Hope you love this recipe! 🙂

  98. Is there anyway to sub the bourbon for a non alcohol boubon by chance? Sound amazing btw but for family I can’t use alcohol :-/

    1. Hi Patricia! You can use water or milk! Please let me know if you have any other questions. Hope you love this recipe! 🙂

  99. Delicious! The cake itself wasnt my favorite as the bourbon was really overwhelming but the filling was good and the butter pecan frosting is just incredible… I had trouble not eating it all before I frosted the cupcakes with it!

  100. hi! i have a few q pls:
    1. what shade of brown sugar did u use for the filling and what shade for the frosting?
    2. do i need to beat the batter with an electric mixer? what difference does it make?
    3. what do u do with all the left overs? each time i have a lot of pecans+frosting left and also all of the cake from the holes ?
    4. and how high should the fire b when makin the filling? thanks!

    1. Hi!
      1. I use light brown sugar
      2. and electric mixer works best, yes.
      3. You can save the cake holes for snacking! The frosting can be used for cookies and the pecans for snacking! 🙂
      4. I like to cook the filling over medium heat.

      Hope this helps!

  101. Has anyone tried to freeze these cupcakes? I would like to make them ahead of time and freeze them. I’m concerned about freezing the frosted cupcakes. Has anyone experimented with this. Perhaps I could freeze the cupcakes and just frost them after they are thawed. Thanks in advance for any suggestions. Mary

    1. I have not frozen these, but I am not sure how they would thaw with the filling and frosting. I would freeze the cupcakes, thaw and then frost. Hope that helps!

  102. Wondering what brand/kind of bourbon to use. I dont drink nor have I ever had bourbon. What would be good to use for this recipe?

    Thanks in advance! 😀

    1. Hi Vanessa! I recommend using Bullet. It’s high quality, but relatively affordable. Hope that helps and let me know if you have other questions. Enjoy!

  103. Hi was wondering if these cupcakes would hold at room temperature because I would like tot ale them to work but we don’t have a frog so they would be sitting out for about 4 hours before there are eaten….. I sure hope they do though because they look AMAZING!!!

      1. 5 stars
        Absolutely they can stand at room temperature. They can be in the fridge. You simply cannot go wrong with them. Mmmmm. I have not made them in a while and comments keep getting posted about them…it’s a sign…I must yield to it…resistance is futile. 🙂

    1. Hi! Yes, they will be just fine at room temp for a few hours. Please let me know if you have any questions. Hope you love the cupcakes!

  104. Just a little addition to my previous comment. This recipe made 24 regular sized cupcakes for me. Also the bourbon taste is a little too overpowering. Will use less next time.

  105. I just made these today so thought I’d give my opinion. We live at about 7,000 ft altitude so adjusted recipe by adding 1/4 unsweetened applesauce, less baking soda and a tsp. of baking powder. The cupcakes rose nicely and looked great. Following the directions, my filling came out mealy, not gooey. But it did taste good. Toasting the candied pecans for 15 mins produced burnt pecans. I would suggest toasting for only 10 mins. My frosting was much darker in color, I may have had dark brown sugar instead of light in my storage container (although the recipe didn’t specify for the brown sugar or the corn syrup). The taste of this frosting is outstanding! The consistency is another story. Mine was very hard to pipe because it was thick, but sticky runny also, even after leaving it in the fridge for an hour. I’ll make these again after making alterations. Thanks for the recipe ?

    1. I am really glad you still loved them, Vicki! I hope they turn out even better for your next time making these. Thank you so much!

  106. 15 minutes was too long for the pecans to toast and they burned. Pretty bummed since pecans are so expensive and I don’t have more to replace the burnt ones. Watch them closely.

    1. HI! I like to whisk as it comes to a boil for even cooking. Let me know if you have other questions. hope you love these and Merry Christmas! Thanks!

  107. We carry Indian clothes, ethnic jewellery, handicrafts and residential decorations from India.

  108. I LOVE creating food. These looked CRAZY! Had to do it. My recipe made 23. My OCD is dealing with it…I have them filled and am
    Waiting to frost. I want the butter mixture to be nice and cold before the addition of the last ingredients. I have tasted all the stages along the way. Yummy. I just don’t have the final compilation completed.
    I have a question. My filling isn’t smooth. It’s kind of…textured. Maybe a little mealy. Did I do something wrong? I didn’t use an electric mixer on it. Maybe I should have? Ok. Need to make the frosting. Thank you for this amazing recipe!! PS. I expected tons of exclamation points. There was a total of 4 and 2 were in post thoughts. Lol

    1. Hi Toni!! I cant say if there is something wrong, but it sounds as though it might be ok. I think you should proceed. As long as it taste good, you should be good to go! Let me know if you have questions. Hope you love the cupcakes!

  109. I SO want to make these for Thanksgiving! Only one problem… I don’t have bourbon and won’t have the opportunity to get any. I’m not very well versed in the ways of liquor, so I’m wondering… would they be good with spiced rum?? I have Captain Morgan on hand. What do you think?

    1. HI! I do not recommend using Captain Morgan. Used water instead. Let me know if you have questions. Hope you love these! Thanks!

  110. These are amazing!

    I have made the cupcakes once now and also made a cake out of the recipe. The cake was every bit as good. I did not have to adjust the recipe portions at all. The layers were the perfect size, there was more than enough filling to use between layers, the cake was covered in pecans, and I had left over frosting.

    I see a lot of people had problems with the filling. Here’s how I dealt with if it’s helpful. For my first attempt (cupcakes), I got sort of an eggy/scramblish filling. I kept med/high, stirred right away, brought to soft boil, then whisked for 5 minutes. The second time, it turned out much better. I reread the instructions, I basically did everything the same, but this time whisked more aggressively and only for 5 minutes total. Actually, I only lasted slightly over 4 minutes because slightly after it starts to bubble/foam it starts to change consistently/color. That’s when I removed from heat and I think that was key. I think that’s where it goes down hill. I’m a total amateur baker so I could be way off base, but in case it is helpful. haha.

  111. I MADE THESE AND THEY ARE ……………..OMG……….I DON’T KNOW YOU BUT ……I LOVE YOU!!! OHHHH MY GOOODNESS THEY WERE HEAVEN! and I’m not drunk typing! lol But seriously if you make the cupcakes a day ahead, the alcohol does settle down and it’s wonderful….

  112. Hi, I made these last week and they were a huge hit! Thank you so much for sharing this recipe. I want to make them again for this coming Thanksgiving, but was hoping to leave the bourbon out for some of the younger attendees. Do you have a recommendation for a replacement for the bourbon in the recipe? I just don’t want to throw the recipe off by leaving it out, especially in the cake part. Thanks!

    1. Hey Catie!! So happy these cupcakes are such a hit! ? You can use coffee, water, apple cider or milk in place of the bourbon. I think apple cider or coffee would probably be best for flavor. Let me know if you have questions. Thank you and happy Thanksgiving!

  113. Hi Tieghan! Just wanted to let you know the cupcakes ended up amazing!! I actually did both your chocolate cupcake recipe here as well as a pumpkin cupcake and filled both with the pecan pie filling and topped both with the butter pecan frosting.

    The frosting doubled was more than plenty. Also, since people had commented on issues with it being a bit too runny, I let my butter/brown sugar/heavy cream mixture boil a bit longer and then once chilled it was real thick like a thick caramel so it worked beautifully to make a nice stiff pipeable frosting. And holy heck that frosting! SO DELICIOUS! Those candied pecans really make it, for sure.

    I loved both of the cupcakes so much! The chocolate ones totally satisfied my chocolate cravings plus had more of the bourbon flavor which was nice (even though I only used 1/2 cup bourbon in the batter and 1/2 cup coffee, with the bourbon in the filling and the candied pecans the taste came through beautifully). For the pumpkin ones I didn’t use any bourbon in the cupcake batter so I wasn’t sure if enough bourbon flavor would come through but it did and they were wonderful. I loved the combination of pumpkin, pecan and bourbon, and how they were like a blend between pumpkin pie and pecan pie.

    My family is going to flip over these cupcakes at Thanksgiving! And a friend of mine came over last night and had one of each and gave his wholehearted seal of approval. ?

    With the filling, I did end up finding some other recipes using whole eggs, so I just don’t know why that gave me (and other people) so many problems! But using only the yolks yielded a perfect filling for me so I guess do whatever works, right? ?

    Thanks again for this amazing recipe! I posted my modified versions – both of this one here with the chocolate cupcake base as well as the pumpkin cupcake base with your filling and frosting – on my blog, with reference to this link in my recipe sources. You can find them and my photos of them here:

    Pumpkin cupcake base: http://yumsforthetum.com/recipe/pumpkin-bourbon-pecan-pie-cupcakes/

    Chocolate cupcake base: http://yumsforthetum.com/recipe/chocolate-bourbon-pecan-pie-cupcakes/

  114. Hi Tiegan! Just wanted to let you know the cupcakes ended up amazing!! I actually did both your chocolate cupcake recipe here as well as a pumpkin cupcake and filled both with the pecan pie filling and topped both with the butter pecan frosting.

    The frosting doubled was more than plenty. Also, since people had commented on issues with it being a bit too runny, I let my butter/brown sugar/heavy cream mixture boil a bit longer and then once chilled it was real thick like a thick caramel so it worked beautifully to make a nice stiff pipeable frosting. And holy heck that frosting! SO DELICIOUS! Those candied pecans really make it, for sure.

    I loved both of the cupcakes so much! The chocolate ones totally satisfied my chocolate cravings plus had more of the bourbon flavor which was nice (even though I only used 1/2 cup bourbon in the batter and 1/2 cup coffee, with the bourbon in the filling and the candied pecans the taste came through beautifully). For the pumpkin ones I didn’t use any bourbon in the cupcake batter so I wasn’t sure if enough bourbon flavor would come through but it did and they were wonderful. I loved the combination of pumpkin, pecan and bourbon, and how they were like a blend between pumpkin pie and pecan pie.

    My family is going to flip over these cupcakes at Thanksgiving! And a friend of mine came over last night and had one of each and gave his wholehearted seal of approval. 😉

    With the filling, I did end up finding some other recipes using whole eggs, so I just don’t know why that gave me (and other people) so many problems! But using only the yolks yielded a perfect filling for me so I guess do whatever works, right? 😉

    Thanks again for this amazing recipe! I posted my modified versions – both of this one here with the chocolate cupcake base as well as the pumpkin cupcake base with your filling and frosting – on my blog, with reference to this link in my recipe sources. You can find them and my photos of them here:

    Pumpkin cupcake base: http://yumsforthetum.com/recipe/pumpkin-bourbon-pecan-pie-cupcakes/

    Chocolate cupcake base: http://yumsforthetum.com/recipe/chocolate-bourbon-pecan-pie-cupcakes/
    Pumpkin cupcake base:

    1. Hey Kimberly! I like to keep these in the fridge and then remove 30 minutes prior to eating. Let me know if you have questions. Thanks you! 🙂

  115. Hi! This recipe looks amazing! I’m so reluctant because of all the trouble people had with the filling… Reminds me of way too many of my attempts at making fudge recipes where I end up throwing away tons of money into the garbage lol. I agree it’s the egg whites for sure causing the problem. Do you think it would be possible to just use the yolks? Or are the egg whites needed for pecan pie filling science reasons? (I’ve actually never made pecan pie at all so I’m totally clueless!).

    Reading some comments about issues with the frosting consistency alarms me as well, since I’ve never been very good at making frosting be the right consistency for piping, but it sounds like that has more to do with chilling it prior to piping right? As for making the frosting, how cold do you want the initial mixture to be before adding in the other softened butter? It seems if it was in the freezer and is super cold that the softened butter wouldn’t mix in well?

    My only other question is in relation to the pecans. Did you toast them whole (or halved) and then chop them up? Or were they chopped before you toasted them? Thanks! I really want to try these out because they look amazing!!

    1. Hey Meredith!! So, I recommend making the recipe as directed since I have never made these any other way. So I would use the whites and yes, just be sure to chill the frosting. Putting it in the freezer just chills it faster. It should be room temp when added it to the butter. I toast my pecans whole and then chop them. Let me know if you have any other questions. Happy to help!! Thank you!!

      1. The problem with the filling is the egg whites. I just got done making 5 batches of filling, 4 thrown away because they were a curdled mess (or as you called it “scrambled eggs”).

        All of the throwaways had used the whole egg. I tried all sorts of heating techniques – all on low heat, start on low heat then slowly increase heat, all on medium heat, all on high heat – and every time, as soon as the mixture started to boil it curdled (and I was legit whisking every second of every mixture, and not a namby pamby whisk either but a full-on whisk).

        So I decided to trust my gut that the whites were the problem and to make 1 last batch using only yolks to see if it would work before giving up and looking for a different recipe. It was perfect!!! I used 2+1/2 Tbsp cornstarch for this batch since I figured it might need a bit of help thickening. I whisked the cornstarch/water mixture, corn syrup, brown sugar and yolks together in the saucepan first, then heated on medium heat, whisking constantly, until it started boiling. Once boiling, it wasn’t thick enough, so I continued cooking while whisking constantly for 3 minutes longer. Removed from heat, whisked in the vanilla and bourbon and then stirred in the chopped pecans. Yum!!! It’s the perfect color, taste, consistency, everything!

        I noticed when looking up other pecan pie filling recipes in case I had to give up on this one that they all use yolks only.

        I would highly recommend anyone making this use the yolks only. I honesty can’t understand how anyone got it to work when using the whole eggs.

        I’m not worried at all about the cupcake recipe (in fact I’m very excited for it because the photos looks like such nice moist cupcakes!) and can’t wait to make those in the morning!! The frosting still seems a bit daunting but it sound so fabulously amazing I can’t wait to try it! I honesty don’t think anything can be as difficult as that filling! 😉

        1. Hey Meredith, thanks so much for all your feedback, I have had no issues with the filling, but I will be sure to test your version and see if it work better and easier than mine. Thank you and I hope you love the cupcakes! 🙂

  116. I am scared to make these for Thanksgiving!!!! My daughter always requests 2 of my pecan pies each year, but now it surely will be these! A bit more work but sounds like it is definitely worth it.

    1. So the coconut cream never whipped to full frosting consistency. I think it would work if uses full fat coconut milk, refrigerated it overnight, and pony used the solid/fat portion.

      I ended up defaulting to my trust vegan buttercream recipe and mixed in pecans and bourbon (instead of vanilla) and they were amazing. My dad said they were the best cupcakes he has ever had!

      The pie filling and cupcakes were super easy. Definitely a labor of love, and well worth the time.

      1. Hey Elizabeth, the recipe doesn’t call for coconut milk, so I am not sure what you are referring. Glad you liked the cupcakes however. Thanks!

  117. OMFG…let me first say that my kitchen smells A-MAZING right now!!! I stumbled upon this recipe looking for something unique. My dads bday is this weekend and he loves 2 things: German chocolate cake and pecan pie.

    I selfishly made these vegan AF so I could indulge too. I was super hesitant about how they’d turn out, but they are to die for!!! I also used coconut cream on place of the heavy cream for the frosting, and it’s delicious!!! Thank you so much for such a beautiful, delicious recipe!

  118. I made these cupcakes tonight. Easier than i expected but wondering if i did something wrong. They have a very strong bourbon taste. I used the full cup. Wondering if it is suppose to taste that way?

    1. Hey criss!! My bourbon always seem to cook, but for some reason some people have mentioned the same thing as you. Next time, try using half bourbon and half water or coffee. Let me know if you have questions. Thank you! 🙂

  119. Hi, I recently made 2 separate batches of these cupcakes. Let me say the filling and icing were Amazing!! I was disappointed in the cupcake itself. It was very dry. I even added a simple syrup on the second batch, before filling and icing and it didn’t help much. A side note, if someone doesn’t want to use bourbon, increase vanilla and add some butter extract. These are definitely worth the effort! Thanks for the recipe.

  120. Hi Tieghan! I made these cupcakes tonight, and they are by far the best cupcakes I have ever made. Thank you for the wonderful recipe! I do have a question though. What size piping tip did you use for the frosting? I went to pipe mine and realized that my tip wasn’t wide enough to allow the pecans in the frosting to pipe through.

    1. Hi Natalie! I I actually just used a ziplock back with the corner cut off. Super simple and easy! Let me know if you have questions! 🙂

  121. I made these beauties yesterday and I am frosting today. I did not have a problem with the filling like so many others did but I was very sure wish the eggs first and then wish them entirely into the sugar and water and corn starch. It is the white of the egg that curdles so quickly because the proteins in the white change so much quicker than the yolks. I could see someone who did not incorporate the egg well first having an issue. I also wisked it the entire time like a mad woman. I did get some slight burning on the bottom but I use antique enabled pots for most of my cooking so it could have just been a place I missed with my wisk. I think it can also be a little disconcerting because the filling goes through so many visual changes while it is cooking so perhaps people are thinking their eggs are cuddling when it’s just part of the process. It seems odd that someone could smell eggs? In any case these are excellent but fussy cupcakes that are worth all the effort for such a great taste and lovely presentation. Thank you!

  122. Hello,

    Would it be possible for you to record a video on how you make your filling? Sometimes I need a visual besides the description. So far I’ve tried the filling once and it came out like curdled brown eggs and smelled of eggs as well. I am a bit sad at the wasted ingredients.

    Thanks much.

    1. Hi Amelia! So sorry for the trouble with the recipe, the filling can be tricky. I will try and get a video on the site for it this fall. Let me know if you have questions in the meantime. Thank you!!

  123. My biggest complaint with this recipe is not having stove top temperatures listed. I saw them as I scrolled through the comments but I was finished with the recipe before I looked at them. Edit your recipe to add them if you are having to answer questions.

  124. I’m in the process of making these now and they definitely make more than 18 cupcakes worth of batter! I added an extra 25% (1/4) to everything because I needed 24 cupcakes for an upcoming party I’m going to and this easily made enough batter for two more batches! I imagine even if I hadn’t upped it I would have had MORE than enough. I’m a bit sad how much I had to toss out, honestly, but I only have one pan and not enough time to bake another two batches.

    1. Ah! I’m sorry! It worked out to that for me! Throwing out batter is always A sad thing! I hope everyone liked them though!

  125. I actually tripled the batch! It was great no issues except I forgot my bowl is not bigg enough so i had to do some quick thinking! I have also made them with Coffee no bourbon and Peanut Butter icing delish! They were a bit drier but really good with a cup of coffee or glass of ice cold milk! Thank you for sharing this recipe its so great that everyone is now begging me to make this gem!

    1. YAY SO happy that worked!! Tripling!! Wow must have had so many!! The coffee version sounds so good as well!!
      Thank you for making the cupcakes!!!

  126. I made these for a function at work and everyone LOVED them. I substituted the Greek yogurt for Sour Cream. I am curious if you have ever doubled this recipe? I plane to this weekend as I was asked to make this for a retirement party and need 2 1/2 batches. I know some recipes do not double well. Any advice would be appreciated!
    Thank you Great recipe and glad you shared

    1. Hey Jamie! I personally have never double the recipe, but I do not see why that would not work. Let me know how it goes. So happy the cupcakes are a hit! Thanks!

  127. Hi!! Made the cupcakes, and after all my efforts (took, ages to prepares, as I tripled the dose – lots of mouths to feed), I can say that they were SUPER YUM and it was worth it. In the cake, I used all coffee. For the filling and icing, I replaced the bourbon with kahlua. My gosh, that icing!!! Delicious!!!
    Everyone loved them.
    I changed the process for the filling slightly, as i had read some comments that some people had some difficulty with it. I first put the cornstarch with the sugar and water and corn syrup in the pot, heated that up well, and then i beat the eggs in another bowl separately, and then slowly added some of the hot mixture to the eggs while beating (so as to change the egg temperature slowly). Then i poured the whole thing back into the pot and continued to cook until it boiled for 5 min while constantly whisking. It worked!!!
    All in all, they were SUPERB!!!!! WOW!!!!
    I highly recommend them!!!!

    1. Sounds like a LOT of cupcakes!! Oh my gosh! So happy it worked out and you liked them though!! That process sounds like it worked really well!! I’m glad!! Maybe I’ll have to switch around the directions!! Thanks Helen! (:

  128. Hi!!! These look soooo amazing, i am drooling just looking at them. I am planning on making these next weekend. I am going to take them to work for a celebration on Monday. I will have to make about 40 cupcakes, so I suppose I will need to triple the dose!! I hope I manage the filling.
    One question: I am not sure whether the bourbon will go down well with everyone, so I will use the coffee instead. Can I substitute the bourbon for Kahlua (coffee liqueur)? What do you think? Will that work? I think it should be fine for the filling and icing but what about the cake? Shall i use half coffee/half coffee liqueur? Please let me know what you think or if you have any other ideas. Thanx!!!!

    1. Hey Helen! I would us either all coffee or half coffee and half water for the cake. You can replace the kahlua with bourbon, that will be great! Let me know if you have any questions. Hope you love the cupcakes!

      1. Don’t replace full cup of bourbon with full cup of Kahlua! Too much sugar in Kahlua and it will affect the texture of your cake!

  129. I absolutely this recipe and have made it several times! It’s a family favorite, work favorite, and friend favorite! This time, I’d like to make it into a layered cake. Do you have any thoughts or recommendations on how to do so? Thanks!

    1. Hey Jessica! So happy you love the cupcakes! To make a layer cake, I would divide the batter among two 8 inch cake pans and then put the pecan filling in the center as the filling and the frosting on the outside. Let me know if you have questions, thanks!!!

      1. Okay great! So you think your original recipe will be enough batter for two cake pans? I have heard that a recipe for a dozen cupcakes equals one 8 in cake pan. Just want to get it right the first time hehe 🙂 Thank you!!!

        1. HI! Yeah, I think it will be fine. If you double it, i think it will be too much. Let me know if you have questions, thanks!

  130. These didn’t work out so great for me. The filling came out good but the cupcake itself had too much of a boozy flavor and not enough of a chocolate flavor. They look great on this website so I’ll probably give them another shot and tweak some things. I’ll definitely reduce the bourbon to half and maybe omit it in the icing and filling.

    1. Hi Danielle,

      I am sorry this did not work out for you. If you reduce the bourbon, replace it with coffee or water. Thanks!

      1. You know, it is the craziest thing but today the warm/boozy taste has settled down and they are alot better. Do you notice that happening when you make them? I was really surprised!

  131. Making these right now, but instead of cupcakes, trying a poke cake. Taking it to a party and hoping this will save time and transport better than cupcakes. Next time I will pour the filling on the cake before it gets too thick and hope that more of it will absorb into the cake. At some point I will print the recipe and highlight the part of the icing that pertains to the flavored pecans. I found it confusing to separate the two as it’s written. Smells great so far . . .

  132. Okay, another amazing recipe from you!! I made these cupcakes this afternoon and they are perfect…. like WOW perfect. The chocolate bourbon cupcakes are amazing and the toasted pecans put it all over top. So so delicious. .. I can eat the icing with a spoon.. too yummy. Thanks 🙂 They are spot on perfect.

  133. Can I stretch this to make 24 cupcakes, or do you think they’d be too small? Doubling the recipe seems like it would make sooo much. Thanks!!

    1. Hey Jen,

      I think you can stretch it, they will just be slightly smaller…maybe cuter! 🙂 let me know if you have questions. Thanks!

  134. I made these just as you described and they were delicious! My filling came out kind of like tapioca, but I covered it and put in the fridge overnight. The next day when I put the cupcakes together, it was a lot like the texture of a baked pecan pie, not gooey like your photo, but the whole thing came out tasting amazing! If I do it again, I’m going to try using only the yolks in the filling.

  135. Hi,
    I tried the filling a total of three times with no luck. The first time I kept it on medium until hot to touch, then turned it higher to boil and thicken. Immediately the eggs were scrambled. This was after whisking the entire time. The next time I did everything on low and medium-low heat, when it (finally) came to a boil, it scrambled immediately again. I read through all the reviews again and saw that you had said you cooked it on high, so I figured I would try that, going high and fast on the heat while stirring constantly. Well, the only thing that did was scramble my eggs much faster. I had the exact ingredients, used a thick-bottomed saucepan and am in normal altitude. I am a pastry chef and I’ve got to say you’ve stumped me with this one. I wouldn’t recommend for others to try this filling recipe. The cake was made yesterday and I have the frosting caramel chilling in the fridge so they will just be made without the filling. Hope you all have a Happy Thanksgiving!

    1. Hi Lauren,

      I am really sorry for the trouble, but very happy the frosting and cupcakes turned out great for you. I will take a look at this recipe and make sure everything is written correctly.

  136. Hi! I just made these cupcakes. They taste great, but no joke about it being a process. Plan on several hours for all the steps. Many many steps. And a warning for everyone that basically thinks they can “eyeball” the putting it together part; make sure you read that little part or you’ll be like me and to the end and done when you realize you need a double batch of frosting to pipe. The ones in the picture are obviously piped… So I assumed that was what the recipe called for. Wrong. Make a double batch…or be mad like me at the end when you have to completely start over and make a from scratch caramel, let cool, and then make a butter cream. Totally aggravating. BTW, I know to read a recipe through, however I have putting it together down without help, thankfully I read it before the morning when I planned on piping… Just saying.

  137. I made these today and I too had a problem with the filling. I stirred constantly and the filling is just weird. It even smells eggy:( The cupcakes smell amazing and the frosting is perfect so I am making another recipe for filling.

    I am an experienced baker, so not understanding what i did.

    Anyway, Happy Thanksgiving to you!!

    1. Hey Tracey!

      I am so sorry you had trouble with the filling. It is hard to say what happened since I am not there. Let me know if you have questions.

      Have the best Thanksgiving!

    1. Hi Jamie,

      I have never tried coconut oil, but i do use it in baking a lot. I can’t say for sure, but I think that will work. Hope you love the cupcakes!

  138. I made these cupcakes and they are delicious, but strong tasting of Bourbon so just be prepared. And I love my cocktails! I may have to sub 1/2 cup coffee next time. Thank you for the recipe!!

  139. Hello. These cupcakes look & sound amazing! I would love to fix these for Thanksgiving. My delima is that I have a 3 month old little girl who has been a bit clingy because she isn’t feeling well. Therefore, I was wondering if I could use a box cake mix & store-bought icing to help reduce my time in the kitchen? If so, what would you suggest? Also, glad you used Jim Beam…it’s my favorite!

    1. Hey Heidi!

      Yes, that will be fine. I would just bake the cupcakes as directed on the box and then stir in toasted pecans to the frosting. As for brand of cake mix, I would go with Betty Crocker, but honestly I think anything you like and or have used will work! Let me know if you have any other questions.

  140. Hi there! I was wondering if the finished cupcakes have any alcohol content from the bourbon. I want to make these for Thanksgiving because they sound Amazing, but I have a diabetic brother and many little nieces and nephews. I can’t imagine telling a four year old no to eating a cupcake haha. Let me know your thoughts. Thanks!

    1. Hey Katie!!

      I would replace the bourbon with hot coffee OR water. I would do coffee, but water work too! Thank you and I hope you love the cupcakes!! Let me know if you have any other questions!

  141. Hi! I am going to make these cupcakes tomorrow night for a friends-giving and was wondering if the greek yogurt could be substituted with sour cream? The only way to get plain greek near me is a huge container and the remainder will just go to waste, so I was thinking sour cream might be a good option. Can’t wait to try these 🙂

  142. I am having trouble with the filling. Do you whisk right away once you put all of the ingredents into the sauce pan or do you wait until it boils and then start whisking? Do you cook for 5 minutes or do you cook until it boils and then let it boil for 5 minutes?The first time i made it, it resembled scrambled eggs, the second time it didn’t get thick… I am using a sauce pan on my gas stove, putting it to med/high heat since gas stoves get hotter than electric.

    1. Hi! So you want to be whisking while you bring the filling to a boil. Do not stop whisking the mixture, especially in the beginning or you will end up with scrambled eggs. Does that help? Hope it does and let me know if you have any other questions. Tieghan!

  143. I am having trouble with the filling. Do you whisk right away once you put all of the ingredents into the sauce pan or do you wait until it boils and then start whisking? Do you cook for 5 minutes or do you cook until it boils and then let it boil for 5 minutes?

    The first time i made it, it resembled scrambled eggs, the second time it didn’t get thick…

  144. I would like to make these and take them to work but I’m a little concerned about the Bourbon. So could I use coffee and buttermilk in place of the Bourbon entirely. Or just use like a teaspoon of Bourbon.

    1. Hi Natalia! I think that coffee and buttermilk together will be a great sub!! Hope everyone loves the cupcakes! THANKS!

  145. Saw this recipe pinned all over Pinterest and HAD to make these cupcakes! So here I am, following your recipe after reading through your instructions several times before even pulling out my mixer. I also read most of the comments in case I ran into anything that was explained to others. Now that I have completed this batch, I must ask; how many times have you actually used this recipe and instructions exactly as you have written them??

    Sorry but they are not wonderful, delicious, worth the time, effort, or ingredients. The “filling” recipe is impossible so I threw it out and used one for pecan pie filling from another website. The frosting is a disgusting mess, so I started over on that too.

    Yours do look pretty in the pictures though. And to the person who claimed her oven exploded due to the bourbon… Pure fabrication!

  146. Hi! So I’m super excited to try this recipe as a cake but I didn’t want to use the burning in the pie filling or icing. Is there something I should substitute for it or just take it out of the recipe? Thanks so much!

    1. Hey Bailey!

      You can simply just leave the bourbon out. No biggie!

      Thanks so much and I hope you love the cupcakes! 🙂

  147. What could I put in place of the Bourbon? I love Bourbon but my dad does not and I would love to try these for him. Any suggestions?

  148. Tieghan,

    Do you think these would work as a cake with the filling as inside layers? Boyfriend is graduating from grad school and thought this would be a show stopping cake. Let me know if you have any advice!! Thanks! I love that you’re a fellow Cleveland girl!

    1. Hey Mary!!

      I think these are cake would be awesome!! Probably easier to assemble than the cupcakes. Congrats to your boyfriend and yay for Cleveland girls!! 🙂

      1. Would you 1.5x the cake batter recipe for a 2 layer cake? (Chocolate Birthday Cake was my reference for sizing)

  149. Great recipe. I tried this out for my boyfriends birthday and he loved them. You can definitely taste the bourbon. However, I may try a little less bourbon next time. I felt like it over powered the other flavors. The filling was a great touch! But very tricky to make, I had to throw away a few batches.

  150. I noticed that this cupcake recipe compared to the other bourbon cupcake recipe that you posted earlier had Canola Oil instead of 2 sticks of butter. How does it change the texture of the cupcake? Which do you prefer?

  151. Just made these yesterday they are very good! Next time though might to try less bourbon, definitely has a warming affect. Loved the frosting and the pecans on top were so good. Everything tied together nicely. I had the same problem with the filling becoming too thick, I think I boiled it too long. Otherwise they turned out great. Thanks for the recipe!

  152. So, I began making these tonight, I got as far as beginning the frosting, I’ll finish in the a.m. I made both mini and regular sized cupcakes. The mini’s definitely shouldn’t be cooked longer than 15min and 20min on the reg size is perfect.
    I used a Tennessee whisky bourbon, I thought the alcohol would have cooked off more in the cake, but it didn’t. These things have kick! Super moist. I love everything about the combo of ingredients and layering. I can not wait to put them together. I may try different liquors next time around also, maybe an amaretto or Rum Chata. This recipe will be a staple around my events and gatherings. Thanks HBH

  153. I’m making these ahead of time for the holiday weekend!!
    They look amazing and my family is all asking for them! Is it ok to make the frosting a couple of days in advance? What about the filling? Thanks so much!!

  154. Hi, I will making these tomorrow (Thanksgiving) and I am so excited! They look wonderful and to-die-for! One silly question: should I use plain greek yogurt or vanilla?

  155. These were amazing! I did have a problem with the bourbon and my oven. I guess the fumes became too much for it and made a HUGE boom, the oven door flew open with a blue fire ball came out. The cupcakes were fine, thankfully, but just a warning!

  156. These cupcakes were absolutely delicious!! And, about 30 other people agree! I made mini cupcakes …..which took forever, but was well worth the work. Thank you!!

    1. I want to make these mini as well! How long did you bake the minis for? I feel like 18-22 minute baking time for “normal sized” cupcakes will dry them out?

        1. These were absolutely delicious and an immediate hit with the whole family tonight! LOVE them and can’t wait for another excuse to make them again 🙂 Thank you!!

  157. Is it possible to make the cake, filling and frosting a day or two ahead and then assemble on The day you plan on serving?

    1. Hey Vanessa! That will work great and you can even assemble the cupcakes a day in advance if needed too. They held up really well for me, especially if you keep them in the fridge. Let me know if you have any other questions. Hope these are a hit!

  158. These majorly rocked. I made them for a baby shower (lol) and they were a major hit. I felt like a gourmet chef;) Thanks!

  159. Just moved and both neighbors are older males in their 70s. I just followed all the directions but my pie filling seems too thin/liquid-ish. What can i add in to help thicken it so the ingredients dont go to waste?

    1. Hi Alison!
      I would boil the filling a little long until it thicken, that should do it for you. If for some reason it does not, you can always mix 1 teaspoon cornstarch with 2 tablespoons cold water and then mix it into the filling. Just be sure to bring the filling to a boil, or it will not thicken.

      Let me know if you have any more questions. Hope you love these!

  160. i loved this recipe, but i couldn’t get the pie filling right. i tried three times, following the instructions to the letter and stirring constantly, and every single time i got thick eggs. i don’t know how you did it, but i certainly couldn’t manage to.

    i eventually decided to use extra corn syrup and brown sugar and nix the eggs all together. it turned out alright, but i am disheartened by the failure, and also upset about the waste of ingredients. did you really just mix the eggs in from the beginning, and if you did, how did you bring it to boil without it scrambling?

    1. Hey Kendal, so sorry about the filling! I did cook the the filling just as directed and have had many people make these with success. Did you have the heat too high when you added the eggs?

    2. I’ve made the filling two times now and I have this issue as well. I don’t understand what is going wrong. I whisked the mixture the entire time it is on the stove but it goes a weird thick texture, I’m assuming from the eggs cooking. Could you provide more details on how you do it Tieghan? What temp is your stove at? and once it boils do you then keep it on the stove for 5 minutes? Thanks!

      1. Hey Laura, I keep the heat on high, so the mixture can boil the full 5 minutes. I ALWAYS continue to whisk the mixture, so the eggs do not get all funky. Does that help at all? I really how I can help!

    1. Hey Cheryl, the baking pan is for toasting the pecans.

      Hope you love these and let me know if you have any more questions!

  161. Hi! I can’t wait to try this recipe for my husband’s birthday!!

    Are the photos mini cupcakes? If so, how should I alter the baking time?

    Thanks!!

  162. Ok so I’ve hit a dilemma. I hate bourbon/whiskey/scotch you name it yuck. I made Southern Comfort Chocolate Cupcakes and although SOCO is something I actually enjoy time to time the cupcakes were a little much with that addition. So at that would you say these are only good with the addition of the bourbon? What bourbon should I use?

    1. Hey dawn!! You totally do not need to use the bourbon. It is no big deal! Use this chocolate cupcake recipe, but leave the cookies out. Or you can simply swap the bourbon for 1/2 cup coffee and 1/2 cup of buttermilk.

      Hope that helps you and I hope you love these! 🙂
      Merry Christmas!

  163. Hi Tieghan, I am hoping to make these cupcakes sometime this week, I have never baked with bourbon before, what brand do you recommend I use? Thanks!

    1. Hey Ashley!

      I just use Jim Beam, but I have a feeling any bourbon will work. Also, if you are a little worried about using a full cup of bourbon you can sub half of the bourbon with coffee, buttermilk or milk! Some people are not into using a full cup of bourbon, but both way will work great!

      Hope you LOVE these!

  164. Your cupcakes always look so flavorful and decadent, but these one are over the top. Chocolate , bourbon, pecan…you make me drool.
    I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  165. * it won’t let me comment anywhere and I have no I idea how to use this site on my phone sorry.

    But I HAD to comment because I just made these cupcakes for thanksgiving and they are AMAZING. I did tweak them a little. My mother in law won’t eat anything with alcohol in it so I found a different cake recipe and left it out of the filling and frosting. I also added a layer of ganache under the frosting because like your mom, I believe the more chocolate the better. These were so worth the effort and impressed everyone

  166. I gained 20 pounds just by looking at these but well worth it! They look amazing!

  167. Ok, I had a massive craving for pecan pie over the weekend so I made little tarts. Now I wish I made chocolate pecan pie cupcakes instead. These look so wonderful Tieghan! Especially that filling. PS: my mom is all about chocolate too!

  168. Pie cupcakes are the best thing EVER. I am obsessed with the pecan pie bourbon filling. Um, hello AMAZZZZZING. Tieghan, you are incredible. Now give me five cupcakes 😀

  169. I made these today and they are AMAZING!!! I had a little trouble getting my frosthing to stiffen up but other than that they were a big hit. Thanks for a fantastic recipe!

    1. SO happy you love these!! Thanks so much for making them, Lisa!

      Oh and yeah, sometimes I need to chill the frosting in the freezer for a few minutes to stiffen it up before frosting the cupcakes. I forgot to mention that, but will add it to the recipe now! Thanks!

  170. I make a chocolate pecan tart every Thanksgiving and I just love that combination of flavors. This is such a creative twist. They look incredible!

  171. I have no words over these beauties! All I can say is, at the end of a tough week, I’d love one or a dozen. That frosting – drool!!

  172. Fabulous, every piece of these cupcakes…but especially that buttercream. Yes, please!!

  173. Chocolate pecan pie all the way!! I’ve been making one every year since my junior year of college, and it’s always a hit. Maybe this year I’ll try something a little different with these cupcakes, they are stunning!!

  174. You know, I don’t think I ever have had pecan pie at Thanksgiving. Guess growing up in the north it wasn’t as popular as apple or pumpkin. Living in Memphis for 6 years now and I only had chess pie for the first time two years ago! But I do love pecan pie and the combination with chocolate. Would totally love one of these right now.

  175. These look so good, will need to try. I do have a question do they need to be kept in the fridge or can they stay out on the counter for a few days. Thank yoiu

    1. Hey Leana! I actually have been keeping mine on the counter, but I am going to tell you to keep them in fridge since I live in the mountains and things keep better! They will probably keep better in the fridge. Hope you love these

  176. Holy guacamole! These are awesome! I’d have to say, these are the most creative cupcakes I’ve come across yet. Cannot wait to try them!

  177. I was literally just thinking about pecan pie and how good it sounds yesterday. But these, these are pecan pie on steroids, which is SO much better. Amazing.

  178. Yours is one food blog I never have to force myself to comment. As a fellow blogger I am not ashamed that I am a total fan girl of yours! LOL! This is AMAZING, I wish I thought of it! I absolutely love these. I would cut out some of the fat, just b/c that is what I do. But this is crazy amazing, I love that you love bourbon and beer as much as I do in cooking! I also love that your recipes are easy to follow. I have actually learned a lot from making your recipes of how to further develop my own!

  179. Your mom is a smart lady, glad to see you took after her with wicked good recipes like this one. My husband, the pecan pie lover, may even give this cupcake the time of day.

  180. Caramel-stuffed chocolate cupcakes?? How to I feel about this?? Exuberant! You can go ahead and give me a bowl of that butter pecan frosting, too..hand it over, sister!

  181. This post totally deserves a ridiculous amount of exclamation points. I can imagine how surprised and excited people would be to (unknowingly) bite into these, only to be greeted with an oozing pecan pie filling. I wish I had had this idea when I was working for the cupcake truck!!! It would have been a major hit.

    Love all the bourbon.

  182. Let me just wipe the drool all off my keyboard, so I can attempt at typing something. I wish I could have these right now. Cupcakes for breakfast isn’t normally my thang…but these could make it my thang. I am dying over the pecan filling! Yum!

  183. Wow, never had pumpkin pie anything before those?! Girl, we gotta change your idea of pumpkin pie! But with these cupcakes, I have a feeling you’ll not want to move away from pecan for a while… and for good reason! These look incredible!

  184. These look positively sinful. How could you resist eating this entire batch of cupcakes. I love this recipe and your photos. Beautiful!

  185. Tieghan WOW!!!!! I want to drink the batter for the cupcakes. 1 cup bourbon – nice! None of this 2 tablespoons monkey business 🙂 And that filling. It’s just so perfectly oozing out in that last pic. And butter pecan frosting…my dad’s fave ice cream is butter pecan. I would love to try this frosting….sounds amazing. I know this recipe and this photo shoot – both had to have been hellish to do and create. Well, you rocked it. Pinnnnnnnned! 🙂

    1. Ha! Yeah, I try not to mess around with Bourbon and just go hard core with it! HA!

      Thanks so much, Averie! Hope you had a great weekend and finally got some sleep and relaxation in Vegas! Oh wait, it’s Vegas. Is sleep even possible?!?!