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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!
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.
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.
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.
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!
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.
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!
Make-Ahead, Storage & Freezing
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Bake ahead: Cupcakes hold well unfrosted at room temp (covered) for a day; frost day-of for best texture.
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Store: Frosted cupcakes keep covered in the fridge; bring to room temp before serving for the softest crumb.
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Freeze: Freeze unfrosted cupcakes and frosting separately; thaw cupcakes overnight and re-whip frosting if needed.
FAQ:
Can I make these without bourbon?
Yes—swap in strong coffee plus a splash of vanilla. You’ll keep warmth and complexity, just less of that classic bourbon depth.
How do I know the cupcakes are done?
Look for lightly domed tops that spring back and a toothpick with a few moist crumbs. If it’s wet batter, bake a touch longer.
How can I toast the pecans without burning them?
Toast in a dry skillet, stirring, until fragrant and a shade deeper; cool completely before adding so they don’t melt the frosting.
Can I bake ahead for Thanksgiving?
Bake cupcakes a day ahead and store covered; frost closer to serving. Freeze unfrosted for longer storage and thaw overnight for best texture .
Looking for other Thanksgiving desserts?? Here are my favorites:
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.
Ingredients
Pecan Pie Filling
- 3 cups raw pecans
- 2 tablespoons bourbon
- 3 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons packed light or dark brown sugar
- 1/2 teaspoon ground cinnamon
- 4 large egg yolks
- 1/4 cup cornstarch
- 3/4 cup real maple syrup
Bourbon Chocolate Cupcakes
- 1 cup melted coconut oil
- 1/2 cup bourbon, (see notes)
- 1/2 cup strong black coffee or water
- 2 large eggs, at room temperature
- 2/3 cup plain greek yogurt, at room temperature
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
Butter Pecan Frosting:
- 2 sticks (16 tablespoons) salted butter, at room temperature
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made these today and, they are delicious! I didnt change anything with the recipe. I was just wondering if you store them in the refrigerator because of the frosting? Also, how long do they last in the refrigerator? It is Saturday, and I’m wanting to share them on Monday when I go back to work. Thank you for sharing.
Hey Wanda,
Awesome! Love to hear that this recipe turned out well for you, thanks for making it! Yes, you can go ahead and store these in the fridge, they should be great on Monday for work! Happy Sunday! x
Thank you very much for the amazing recipe. It turned out to be extremely delicious, but I remade muffins 3 times, because I had a rising issue. In the end I use 1/2 tsp of baking soda and 2 tsp of baking powder. After following the original recipe I had horrible soda taste in muffins
Hey Anna,
So glad to hear you enjoyed this recipe, thanks so much for making it! Sorry about the baking soda issue, thanks for sharing what worked well for you! Happy Labor Day! xT
These cupcakes are so fluffy and tasty!! I used the full cup of bourbon which gave the cupcakes a perfect hint of whiskey. They are a lot of work but it was worth it. I’ll be making them again!
Hi Tara,
Awesome!! Thanks a lot for trying this recipe and your feedback! Love to hear that it was enjoyed! xT
I am going to attempt to make these this weekend! Can you suggest a good bourbon to use?
I have made these cupcakes so many times and they are always amazing. However I always end up using a different recipe for the filling because I want a more honey pecan flavoring than a maple pecan flavor. In you opinion,to achieve this using your recipe, would I simply substitute the honey for the maple? And would it be a 1:1 ratio substitution?
Hey Krissy,
So glad you have been enjoying these cupcakes! I haven’t tried this, but I think it would be totally fine for you to use honey in place of the maple syrup! Let me know how it works for you:) xx
How should and for how long should these be stored after making?
Hi there,
These are good for 4-5 days in an airtight container in the fridge. Please let me know if you have any other questions! xx
Can you make ahead the cupcake mix and leave it in the fridge for a day or two?
Hi Kimberly! I wouldn’t recommend letting the batter sit, I would bake right away! xT
Is the original recipe available?
Hi there,
This is the only version of the recipe available:)
solid concept, very unhelpful recipe. no indicators of what the consistency should be in the caramel or the pecan filling or tips for what to watch out for in possible errors. vague measurements for the chopped pecans in the filling and what “should be” leftover made this more difficult and confusing, especially for cooks looking to use already chopped pecans. Would be useful to have descriptions at some of the steps like “pecans should be deep brown and not sticky when cooled” or what have you. Really felt like I was going through this recipe having to use my own instincts and experiences with no assistance. Truthfully the frosting is delicious and amazing, but the pecan pie filling was not very tasty.
This recipe sounds awesome but I see no where how to make toasted pecans you put on top unless I just missed it 😁
Hi! You use the extra pecans from Step 1! xT
So excited to make these again this year! They were a hit last year.
Any ideas on how to turn the removed centers into cake pops?
Love to hear this, Bobbie!! So sorry, I have never made cake pops before! Let me know if you try them out! xT
Hello! So excited to make this for my husband’s birthday. How would you adapt this into cake form?
Hi there! You could probably could this in a 9×13 pan or maybe 2 round cake pans! xT
So excited to try these! I was wondering what the best way to store these as I can’t eat them all at once! 🙂
Thanks so much DJ!! You can store these in an airtight container at room temp:) Please let me know if you have any other questions! Have a great weekend! xx
I loved making these! But I noticed the frosting got almost crunchy on me as the night went on. I’m wondering if I did something wrong. Put them in the fridge to hold them overnight and they are hard as a rock right now. Gonna try warming them up in the microwave and see if they get soft again.
Just wondering if that’s usual due to the ingredients. They tasted awesome so it’s not a flavor issue.
Hi Megan,
Thanks so much for making this recipe and sharing your feedback! Sorry to hear about the frosting, was there anything you possibly adjusted? Please let me know how I can help! xT
I think this may be the best thing I have ever baked…..
Hey Beth,
Happy Wednesday!! 🌞 Love to hear that this recipe turned out well for you, thanks so much for making it! xT
So this recipe does take some work but it is great! I actually made it for a baking contest at work and I won! So many different and yummy flavors.
Hey Dena,
Happy Sunday!😃 Thanks so much for trying this recipe and sharing your review, so glad to hear it was enjoyed:) xT
I am kind of confused. I made these many years ago at Christmas and they were a big hit. I printed the recipe and it is the same author, same website, same name. There is no maple syrup, it has corn syrup. No coconut oil, instead canola oil. Looking at all of it, it has changed considerably. So was the recipe revamped? I’m not even sure what year we made them, only that they were amazing and everyone was commenting on how good they were. Fingers crossed, I’ve already committed to making them for my husband’s boss for his birthday and I’m hoping the old recipe is as good as the new.
Hi Val,
Yes, I revamped this recipe with some “better for you” ingredients. Please let me know if you have any other questions! xx
Hello, I’m new to your site, I happen to come across this Bourbon pecan pie cup cake recipe and it sounds delightful. I read one review where they asked was the recipe revamped and with this one being the new version, is there any way I can get the original version of this recipe or could I reach out to that original poster….thanks
Hi Christine,
I am the original poster, I no longer have access to the old recipe:) Sorry!!
Do you mind sharing the original recipe with me…thanks
Christine, I have it printed from the previous recipe and the frosting/cupcakes aren’t very different. (Canola instead of coconut oil and a tiny bit more sugar in the batter.)
The main difference is the pecan pie filling and I’m here because I tried to make it twice and it keeps turning out weird. The cupcakes and especially the icing are down in our family as most requested and beloved, but I used to skip the filling for times sake.
In other words, I’d just stick to this version! I’m about to try the new filling recipe in hopes it turns out better. These are fantastic cupcakes!
I’ll also add that I made them into a cake and shipped it overseas to my deployed spouse a few years ago and everyone LOVED it. It’s very versatile! (Just the cake, I wish I could have shipped the icing lol)
I’m making these for Christmas. I’ll be making them Gluten Free as my husband is celiac, and I’m wondering if I can get away with making them the night before? Keep them out at room temp or put in fridge? I can definitely make the frosting Christmas morning to keep that fresh, but what about preparing the cupcakes and filling them on Christmas Eve and waiting to frost until Christmas Day?
Hey Sheila,
Sure, you can use an equal amount of gluten free flour and then fill them ahead of time and just keep in an airtight container on the counter. Let me know how this recipe turns out, I hope you love it! xT
These sound amazing! I know it’s not ideal, but can these be made ahead and frozen?
Hi Patti,
Yes, that will work for you, but I would make the frosting fresh, don’t freeze that:) I hope you love the recipe! xx