Chocolate-Pecan Cupcakes

Name: Chocolate-Pecan Cupcakes
Total time: 45 min
Yield: 12 - 12 serving(s)
Ingredients: 1 1/2 c. all-purpose flour; 1 c. granulated sugar; 1/2 c. Dutch-process cocoa powder; 1 1/4 tsp. baking powder; 1/4 tsp. kosher salt; 2/3 c. canola or vegetable oil; 1/2 c. whole milk, at room temperature; 1 large egg plus 1 yolk, at room temperature; 1 tsp. pure vanilla extract; 1/3 c. boiling water; 1/3 c. packed light brown sugar; 1/4 c. light corn syrup; 3 tbsp. unsalted butter; 1/2 tsp. kosher salt; 1 tbsp. cornstarch; 1 c. chopped toasted pecans, plus more for topping; 1 tbsp. bourbon (optional) or 1/2 teaspoon pure vanilla extract; 1 1/2 oz. bittersweet chocolate, chopped; 8 oz. cream cheese, at room temperature; 1/2 c. (1 stick) unsalted butter, at room temperature; Pinch of kosher salt; 3 1/2 c. confectioners’ sugar; 1 1/2 tsp. pure vanilla extract

Did we mention the cream cheese frosting?

By Joy ChoPublished: Oct 24, 2022

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mike garten

Yields:

12 - 12 serving(s)

Total Time:

45 mins

Surprise — there’s a crunchy caramel-pecan filling inside these fluffy chocolate cupcakes.

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Ingredients

Chocolate Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 1/4 tsp. baking powder
1/4 tsp. kosher salt
2/3 cup canola or vegetable oil
1/2 cup whole milk, at room temperature
1 large egg plus 1 yolk, at room temperature
1 tsp. pure vanilla extract
1/3 cup boiling water

Chocolate-Pecan Filling

1/3 cup packed light brown sugar
1/4 cup light corn syrup
3 Tbsp. unsalted butter
1/2 tsp. kosher salt
1 Tbsp. cornstarch
1 cup chopped toasted pecans, plus more for topping
1 Tbsp. bourbon (optional) or 1/2 teaspoon pure vanilla extract
1 1/2 oz. bittersweet chocolate, chopped

Cream Cheese Frosting

8 oz. cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
Pinch of kosher salt
3 1/2 cups confectioners’ sugar
1 1/2 tsp. pure vanilla extract

Directions

1. Step 1Heat oven to 350°F and line 12-cup muffin pan with paper liners.
2. Step 2In large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and salt. In medium bowl, whisk together oil, milk, egg, yolk, and vanilla.
3. Step 3Make well in dry ingredients and gradually add wet ingredients to bowl, whisking to combine (batter will be thick). Add boiling water and gently whisk until batter comes together and is smooth.
4. Step 4Divide batter within prepared pan, filling each cup about two-thirds full. Bake until toothpick inserted in center comes out clean, 20 to 23 minutes. Let cool.
5. Step 5While cupcakes bake, make filling: In small saucepan, heat brown sugar, corn syrup, butter, and salt on medium until melted. In small bowl, whisk cornstarch with 2 teaspoons water, then add slurry to pot and bring to a simmer. Simmer 2 minutes. Remove from heat and stir in pecans, bourbon and chocolate. Let cool 10 to 15 minutes before using.
6. Step 6Make frosting: Using electric mixer, beat cream cheese, butter, and a big pinch of salt in large bowl until smooth. Add confectioners’ sugar, 1 cup at a time, mixing after each addition to incorporate. Mix in vanilla. Transfer cream cheese frosting to piping bag fitted with large star tip.
7. Step 7Assemble cupcakes: Using paring knife, carve 11/2-inch-diameter cavity in each cupcake, leaving bottom intact. Fill each cavity with about 1 tablespoon Chocolate-Pecan Filling. Pipe Cream Cheese Frosting on top and sprinkle with chopped pecans.