Chocolate Bourbon Pecan Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 cup all-purpose flour |
1 cup granulated sugar |
1/2 cup unsweetened cocoa |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 cup whole milk |
1/2 cup hot coffee |
1/4 cup vegetable oil |
1 teaspoon vanilla extract |
1 egg |
chocolate bourbon ganache, recipe follows |
chocolate buttercream frosting, recipe follows |
pecan praline cookie, recipe follows |
1 cup salted butter |
4 cups powdered sugar |
1/2 cup unsweetened cocoa |
1/4 cup milk |
2 teaspoons vanilla extract |
1 cup semisweet chocolate chips |
1/2 cup heavy whipping cream |
2 tablespoons bourbon |
6 tablespoons heavy cream |
6 tablespoons granulated sugar |
2 tablespoons salted butter |
1 tablespoon all-purpose |
1 1/2 cups finely chopped pecans |
Directions:
1. Preheat the oven to 350 degrees F. Line a regular-size cupcake pan with 12 cupcake liners.
2. Combine the flour, granulated sugar, cocoa, baking soda, baking powder, milk, coffee, vegetable oil, vanilla and egg in a large bowl. Beat until smooth. Bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Cool the cupcakes completely.
3. To assemble: Poke a hole into each cupcake with the handle of a wooden spoon. Fill the cupcakes with about 1 teaspoon Chocolate Bourbon Ganache. Generously frost the top of each cupcake with Chocolate Buttercream Frosting. Place 2 pieces of Pecan Praline Cookie in the top of each cupcake.
4. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
5. Chocolate Buttercream Frosting:
6. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the powdered sugar 1 cup at a time until incorporated. Mix in the cocoa. Add the milk and vanilla and beat until light and fluffy. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: about 2 1/2 cups.
7. Chocolate Bourbon Ganache:
8. Place the semisweet chocolate chips in a heatproof glass bowl. Add the heavy whipping cream, place in the microwave and melt in 30 second intervals until completely melted. Using a hand whisk, whip the melted chocolate and cream until smooth. Add the bourbon. Put the ganache in a pastry bag. Yield: 1 cup.
9. Pecan Praline Cookie:
10. Preheat the oven to 300 degrees F. Place the heavy cream, granulated sugar and butter in a saucepan over medium-high heat and bring to a boil. Remove from the heat and stir in the flour and pecans. Spread the cookie batter onto a parchment-lined cookie sheet and bake until golden brown, 20 to 25 minutes. Remove from the oven and let completely cool. When completely cooled, break into pieces.
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