Chocolate Bourbon Pecan Cupcakes Recipes

SPICY CHOCOLATE BOURBON CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 18 cups of two 12-cup muffin tins with cupcake liners.
• Sift together the flour, cocoa, baking powder, cayenne, baking soda and salt in a medium bowl; set aside.
• In the bowl of a stand mixer, cream the granulated sugar and butter until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the vanilla.
• Combine the milk and bourbon in a small bowl. Add the flour mixture to the butter-sugar mixture in 3 additions, alternating with the milk-bourbon mixture in 2 additions. Beat the batter until smooth. Using an ice cream scoop, fill each muffin cup two-thirds full with batter.
• Bake until a toothpick inserted into a cupcake comes out clean, 15 to 17 minutes. Let cool completely, about 30 minutes.
• For the buttercream frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired. Add a drop or two of blue food coloring to the frosting and mix until the desired color is achieved, adding more drops if needed.
• For decorating: Roll the yellow gum paste very thin (about 1/8 inch thick or thinner). Using a 1 1/2-inch round cutter, cut 12 rounds from the gum paste.
• Elevate a wooden dowel or thin-handled wooden spoon on 2 cans or paper cups with notches cut to hold in place. Drape the gum paste rounds over the dowel to dry and form taco shells, about 30 minutes.
• Fill a pastry bag fitted with a leaf tip (no. 113) with the blue buttercream frosting. Starting in the center of each of 12 cupcakes, while spinning the cupcake, pipe the frosting on a flat angle to the top of the cupcake, moving the bag slightly up and down to form a ruffle. Cover the top of each cupcake completely with frosting.
• Add the coconut to a small bowl with a few drops of green food coloring. Stir with a fork to distribute the food coloring, adding additional coloring until the desired lettuce color is reached. Snip the red gummy candy into small pieces using kitchen shears to form the tomato salsa. Crumble one of the remaining cupcakes to fine crumbs to form the taco meat.
• Assemble the tacos by layering each taco shell with some cupcake crumbs, green coconut and red gummy tomatoes. Finish by grating white chocolate over the top of each for a cheese effect. Place one taco on top of each frosted cupcake.

BOOZY BOURBON CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.
• For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.
• To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE

Steps:

• To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
• To make pudding: preheat oven to 350 degrees F (175 degrees C).
• Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
• Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
• Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees F).
• In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
• In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

CHOCOLATE BOURBON PECAN CAKE - PAULA DEEN

Steps:

• Preheat oven to 325ºF.
• Grease and flour a 9-inch springform pan.
• Melt the chocolate and butter in a small bowl over a double boiler.
• Remove from heat, and set pot aside leaving the bowl on top of pot.
• Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl.
• Place bowl over slightly simmering water, and whisk until yolks reach 140ºF.
• Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage.
• Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture.
• Mix flour with pecans and fold into chocolate mixture.
• Using an electric mixer, beat egg whites and the remaining sugar to form soft peaks, then fold into chocolate mixture.
• Pour batter into prepared pan and bake for 20 to 25 minutes.
• Allow cake to cool in pan and then place in the freezer for at least 2 hours.
• Once it's frozen, remove sides of springform pan.
• Invert cake onto a wire rack and remove bottom of springform pan.
• Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl.
• Whisk until completely smooth.
• Set wire rack with cake on top of sheetpan.
• Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary.
• Gently jiggle wire rack to help drain excess ganache.
• Remove cake from wire rack with spatula and place on a serving plate.

CHOCOLATE-PECAN CUPCAKES

Steps:

• Preheat oven to 350°. Line 12 muffin cups with foil liners. Place egg whites, baking powder and vanilla in a large bowl; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating just until stiff but not dry. Gradually fold in grated chocolate, crackers and pecans., Fill prepared cups. Bake on lowest oven rack until puffed and tops appear dry (some tops may fall), 13-15 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, confectioners' sugar and vanilla until smooth. Gently fold in marshmallow creme. If centers of cupcakes have not already collapsed, gently press center with a small spoon to open cavity inside. Fill cupcakes; top with additional chocolate. Refrigerate leftovers.

CHOCOLATE BOURBON PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.