Gluten Free Chocolate Bourbon Pecan Cupcakes

Now these cupcakes may have a very adult name, but they don’t have to be just for the adults! These gluten free chocolate bourbon pecan cupcakes are a Southerner’s daydream. Soft and moist chocolate cupcakes with bourbon added, so when they bake the alcohol cooks off but the bourbon flavor stays behind. I have to say, I’m not a bourbon girl myself, but these cupcakes have just the right amount of the flavor, and none of the bight! They’re topped with decadent and much too rich butter pecan buttercream frosting!Other than being sprinkled on top for decoration, the brown sugar roasted pecans are mixed with homemade caramel into this buttercream. A true taste of New Orleans! If I could give myself a reasonable excuse to sit down and eat the entire bowl of frosting on its own, I would!

We can’t call ourselves Southerners, but half of our family is from the South and so we do know a thing or two about some Southern food! The butter pecan frosting for these gluten free chocolate bourbon pecan cupcakes tastes just like soft pralines and is melt in your mouth good! Every year we try and meet up and take a sister’s trip together; last year we visited New Orleans for the first time! We saw drop-of-the-hat parades and crocodiles and got to eat fresh praline candy and visit the birth place of Banana’s Foster! These cupcakes remind me of that trip and the fun memories we made over that week away. A nice little pick-me-up when it’s not easy or recommended to be traveling anywhere right now.

If you enjoyed this decadent recipe, check out our Butter Pecan Cupcakes. Or for cookies or bars check out the Brown Butter and Pecan Shortbread or our creamy and dreamy Cheesecake Pecan Bars.

Print Recipe

5 from 1 vote

Gluten Free Chocolate Bourbon Pecan Cupcakes

A rich chocolate cupcake with flavors of your bourbon of choice, topped with a butter pecan buttercream!

Prep Time40 minutes mins

Cook Time22 minutes mins

Cooling Time25 minutes mins

Total Time1 hour hr 27 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: boozy, bourbon, butter pecan, chocolate, chocolate cake, cupcakes, gluten free, pecan

Servings: 24 cupcakes

Calories: 450kcal

Author: Kendra Farber

Equipment

• Electric mixer

Ingredients

For the Cupcakes:

• 1/2 Cup bourbon
• 1/3 Cup coffee fresh brewed
• 1/2 Cup milk
• 1 1/4 Cup canola oil
• 3 large eggs
• 3/4 Cup sour cream
• 1 2/3 Cup white sugar
• 1 Cup cocoa powder
• 2 2/3 Cup gluten free flour 1-1 mix If your mix does not have added xanthan gum, add 1 teaspoon of xanthan gum.
• 1 Tsp salt
• 2 Tsp baking soda

For the Frosting:

• 4 Cup powdered sugar
• 1 Tsp vanilla extract
• 2/3 Cup salted butter softened, room temperature

For the Butter Caramel:

• 1/4 Cup salted butter
• 3/4 Cup heavy cream
• 1 1/3 Cup brown sugar

For the Roasted Pecans:

• 1 Tbsp vanilla extract
• 2 Tbsp brown sugar
• 1/2 Tsp cinnamon
• 2 Cup pecans chopped
• 2 Tbsp salted butter

Instructions

• Preheat the oven to 350° Fahrenheit and line two cupcake trays with paper liners then set aside. In a medium bowl, whisk together the dry ingredients for the cupcakes – the flour, cocoa powder, baking soda, and salt – then set aside. In a large bowl, beat together the wet ingredients – the eggs, milk, bourbon, coffee, sugar, and sour cream. When fully mixed, add in the dry ingredients mixture and stir until combined. Spoon batter into prepared cupcake pans – each cup should be about 2/3-3/4 full. Bake for 18 – 22 minutes in your preheated oven, or until an inserted toothpick comes out clean. Remove from oven and let cool completely before frosting.
• While cupcakes are cooling, start prepping for the frosting.To make the Butter Caramel in a small saucepan melt the butter, cream and brown sugar. Bring to a boil and boil for about one minute, stirring constantly to prevent the cream from curdling. Remove from heat and chill for at least 20 minutes. For the Roasted Pecans in a medium bowl toss together: vanilla, brown sugar, cinnamon, and chopped pecans. Transfer the nuts to a foil lined cookie tray and bake in your still preheated oven for 10 – 12 minutes. Remove from the oven and toss with butter, allow to cool.
• Now make the frosting. In a large bowl add the chilled Butter Caramel and: softened butter, vanilla, and the powdered sugar. Beat with an electric mixer, once that is all creamy, fold in 1/2 – 1 cup of the cooled pecans. .Scoop frosting into a piping bag with a wide mouth tip and pipe onto cooled cupcakes, sprinkle remaining nuts for decoration, then serve!

Tag @sisterssansgluten on Instagram if you snap a photo of your cupcakes!