Preheat oven to 350 degrees F.

Line 2 standard cupcake pans with 24 liners.

In a large saucepan over medium heat, simmer bourbon and butter.

Slowly whisk cocoa powder into saucepan until mixture is creamy.

Remove from heat and allow to cool.

Meanwhile, whisk sugar, flour, salt and baking soda in a large bowl.

In a separate bowl, beat eggs and greek yogurt with an electric mixer. Slowly add bourbon and cocoa mixture. Combine on low speed.

Slowly add flour and sugar mixture, combining on low speed until completely incorporated.

Fill baking cups three-fourths full. Bake for about 22 minutes. Cool.

For the Frosting: In a medium sauce pan, melt together the butter, cream, and brown sugar. Bring to a boil and boil for one minute.

Remove from the heat and add to the bowl of a stand mixer. Allow to cool for 15 minutes.

Once cooled beat in the softened butter.

Add the vanilla and powdered sugar to the bowl and beat together until well combined.

MIx in the chopped pecans.

Frost cupcakes. Place 1 whole pecan on each cupcake and drizzle with melted chocolate if desired,