Gluten Free Chocolate Bourbon Pecan Cupcakes
A rich chocolate cupcake with flavors of your bourbon of choice, topped with a butter pecan buttercream!
Servings: 24 cupcakes
Calories: 450kcal
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!