Chocolate Bourbon Pecan Cupcake

Chocolate Cupcakes Ingredients: 

1 box of Triple chocolate cake mix

3 large eggs

1 ¼ C water

½ C canola oil

cupcake pan

cupcake liners

Directions :

Preheat oven to 350 degrees and line cupcake pan with cupcake liners

Using a large bowl, beat together until combined the cake mix, eggs, water, and oil

Fill cupcake liners 2/3 full

Put in the oven and bake for 22 minutes

Remove from the oven and allow to cool.Transfer to a cooling rack and allow to cool completely before frosting.

Pecan Pie topping ingredients:

1/4 C sugar

1/4 C brown sugar

2 tbsp cornstarch

3/4 C light corn syrup

4 tbsp unsalted sweet cream butter, melted

1/2 tsp kosher salt

2 large eggs, lightly beaten

1 1/2 C Chopped Pecans

1 tsp pure vanilla extract

Directions:

Using a medium saucepan stir together all filling ingredients EXCEPT pecans and vanilla.

Bring to a boil.

Remove from heat and stir in pecans and vanilla.

Pour into a bowl.

Let mixture cool on the counter for 10 minutes and then refrigerate for 1 hour

Cinnamon Frosting ingredients:

1 C unsalted sweet cream butter, softened

2 1/2 C powder sugar

1 tsp vanilla

1 tbsp ground cinnamon

3-5 TBSP heavy whipping cream

1 large piping bag, fitted with a star tip

1 bottle of Salted Caramel Sauce

Frosting Directions:

Using a stand mixer, combine all ingredients and mix on medium speed.

Mix until you see stiff peaks in your frosting and scoop into piping bag

Frost cooled cupcakes around the edge leaving the center open

Scoop the Pecan Pie mix into the center of the cupcake

Drizzle the caramel sauce over the cupcakes

Enjoy!