Kats’ Kitchen

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting February 27, 2015

Filed under: cake — stacielk @ 4:48 pm
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Bourbon Pecan Pie - 2

Not sure how to introduce these cupcakes, the title and picture does a pretty good job of that.  To say it simply, it is pretty much chocolate cake, pecan pie and some awesome frosting to finish it off.  It is good.  I had one for breakfast the morning after I made them…really, what’s the difference between a doughnut and a cupcake (besides that the cupcake is a bit boozy but thankfully all signs of that is baked out of it). I usually don’t enjoy my baked good I make till the next day.  Not saying I don’t try it but it always tastes better the next day.

The original recipe calls for 1 cup bourbon, I used 1 cup bourbon…after baking, it still had an extremely strong bourbon flavor (it does seem to mellow after a couple days :), although when you put the components together (filling & frosting) the cupcake is delicious.  When I make them again I will use 1/2 bourbon 1/2 coffee, which was a suggestion in the original recipe – just to tone it down a bit.

You may be overwhelmed by this recipe, this is not your basic whip together some cupcakes and spread on some frosting cupcakes.  These do take time.  If you want to make them I suggest making the the three components to them over at least 2 if not 3 days, it’ll make it easier on you.

The frosting only is delicious, so go ahead and skip the filling and the cupcakes will still be great!

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting


1/2 cup bourbon*

1/2 cup coffee

1 cup canola oil

3/4 cup unsweetened cocoa powder

2 cups all­ purpose flour

1 1/4 cups sugar

3/4 teaspoon salt

1 1/2 teaspoons baking soda

2 large eggs

2/3 cup greek yogurt

**The original recipe calls for 1 cup bourbon.  I used the one cup and it was an extremely strong bourbon smell/flavor after baking.  The recipe also said 1/2 cup coffee could be substituted for half the bourbon, which is how I posted the recipe, this is how I would make them for now on – you can decide depending on how strong of the bourbon flavor you want to come out.  If you don’t want any bourbon flavor, I would suggest using 1 cup coffee.

Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners.

In a stand-mixer bowl mix together the bourbon, coffee, canola oil and cocoa powder until smooth and creamy.  Add the eggs and greek yogurt and mix until silky smooth.  Beat in sugar.  Add the salt, baking soda and flour, mix just until incorporated.

Fill baking cups 3/4 full. Bake for about 18­-22 minutes. Allow to cool completely before filling.

Pecan Pie Filling

2 tablespoons cornstarch

1/4 cup cold water

1/2 cup brown sugar

3/4 cup corn syrup

3 eggs

1/4 teaspoon salt

1 cup chopped pecans

2 tablespoons bourbon

1 teaspoon vanilla extract

While the cupcakes are baking, make the pecan pie filling. Combine 1/4 cup cold water with 2 tablespoons cornstarch in a saucepan, whisk until smooth. Add the brown sugar, corn syrup, eggs, salt to the saucepan. Bring the mixture to a boil over med-high heat, whisking consistently.  Continue whisking consistently and let boil for about 5 minutes. Remove the mixture from the heat and stir in the pecans, bourbon and vanilla. Allow the mixture to cool a few minutes and then transfer to the fridge for at least one hour or until completely cooled and thickened.


1/4 cup (1/2 stick) butter

2/3 cup heavy cream

1 cup + 2 tablespoons packed brown sugar

1/2 cup (1 stick) butter, softened

3 cups powdered sugar

1 tablespoon + 1 teaspoon vanilla extract, divided

2 tablespoons bourbon

1/4 teaspoon cinnamon

1 1/2 cup finely chopped raw pecans

In a medium sauce pan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer until cool. (30 min-1 hr)

Preheat oven to 350 degrees F. Line a baking sheet with foil, spray with cooking spray.

In a bowl whisk together the bourbon, 1 tablespoon vanilla, 2 tablespoons brown sugar and cinnamon. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 15 to 20 minutes, stirring occasionally, until toasted. Remove and toss the pecans in a bowl with 1 tablespoon butter. Allow to cool 10 minutes, set aside.

Grab the cooled butter mixture from the freezer and add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until combined, smooth and creamy. Mix in about 1/2 cup of the chopped pecans.

To assemble the cupcakes: Use a small paring knife to cut a cone­-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. (optional: cover the filling with leftover chocolate cupcake top that was cut out)  Spread with a thick layer of frosting.  Sprinkle each cupcake with the remaining pecans.

Recipe adopted from Half Baked Harvest


Cookies and Cream Cupcakes May 14, 2013

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 7:00 am
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Cupcake--1These cupcakes were devoured at my house extremely quickly, and we only have 3 1/2 table-food eating members in our family (and the 1/2 doesn’t eat sweets yet)!  They were awesome.  I loved the texture and flavor of the cupcake with the oreo cookie pieces mixed throughout.  The frosting was also great, and complimented the cupcake beautifully.  All oreo lovers and cookie and cream lovers, I suggest you get into your kitchen right now and start baking!  As long as you have some oreo cookies in the pantry :)  Enjoy and come bake and tell me what you thought!  Love to hear from my fans…if I have any out there :)

Hey, great idea, here is a question for you, yes YOU, to answer in the comment section…. what are you MOST looking forward to doing this summer in the beautiful weather AND/OR what are you most look forward to baking/grilling/cooking this summer.  Can’t wait to hear!

I need to thank Sally from Sally’s Baking Addiction for this wonderful recipe.  She has some other great looking baked goods on her site, please head on over to Sally’s Baking Addicition and see for yourself!

Cookies and Cream Cupcakes


1 and  2/3 cup all-purpose flour

1/2  teaspoon baking powder

1/4  teaspoon baking soda

1/2  teaspoon salt

1 cup  granulated sugar

1/2 cup  (1 stick) unsalted butter, melted

2 egg  whites

1/4 cup  vanilla greek yogurt (or plain; or regular yogurt; or even  sour cream)

3/4 cup  milk (cow’s milk, soy milk, or almond milk)

2  teaspoons vanilla extract

1 and  1/2 cups chopped Oreo pieces (about 14-15 Oreos)


1 cup unsalted butter, room temperature

3 and  1/2 cups powdered sugar

1/2  cup unsweetened cocoa powder

1/2  teaspoon salt

2  teaspoons vanilla extract

3  Tablespoons heavy cream

4-5  crumbled Oreos, optional

Preheat  oven to 350F degrees.  Line muffin tin with 12 cupcake liners. Set aside.

To make the cupcakes: In a medium bowl, mix together flour,  baking powder, baking soda, and salt.  Set aside.  In a large microwave-safe  bowl, melt butter in the microwave.  Stir in sugar – mixture will be gritty.  Stir in egg whites, yogurt, milk, and vanilla extract until combined. Slowly mix  dry ingredients into the wet ingredients until no lumps remain.  Fold in the  crushed Oreos. Batter will be thick.

Divide  batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a  toothpick inserted in the center comes out clean.  Bake for 8-9 minutes if  making mini cupcakes. Allow to cool.

To make the frosting: On medium speed, cream butter for 3-4  minutes in a stand mixer with the paddle attachment. This creates a creamy base  for the frosting. Turn speed to LOW and slowly pour in the dry ingredients.  Be  careful so that the dry ingredients do not blow everywhere.  Mix until  sugar/cocoa are absorbed by the butter. Turn up mixer to medium speed and add  the vanilla and salt.  Slowly add the cream and beat for about 2 minutes or  until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered  sugar if needed to increase frosting thickness (I did not need it). Pipe or  spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.

Recipe from Sally’s Baking Addiction  Under Creative Commons License: Attribution Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook

Don’t forget to let me know what your exciting summer plans are!!!! 



Strawberry Cupcakes with Whipped Strawberry Frosting April 26, 2011

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 1:15 am
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Thanks to the ladies on the GOTR 5k committee for letting me share these delicious cupcakes with you!

If you live in NW Indiana and are looking for a non-competitive 5k to walk/run, come join us on May 21 in Highland.  Check out more details here.


Easter April 18, 2011

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 1:29 am
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Are you looking for a fun dessert to serve on Easter?  Try making some bunny cupcakes!  No piping necessary (although if you do have the euipment, I’m sure they would be even cuter piped).  If you try them, be sure to send me pictures, I would love to see them!


Pumpkin Cupcakes w/ Cream Cheese Frosting December 7, 2009

Filed under: cake — stacielk @ 10:33 am
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These cupcakes were delicious.  The pumpkin flavor in the cupcake along with the cream cheese frosting is a great combo.  I used the cupcake recipe from Sarah’s Cucina Bella.  And the cream cheese frosting from  Smitten Kitchen.  

I really hope I can impress you with my posting this month.  I realize I have been slackin’ lately.  I think the only way I get through this cold wintery season (I really enjoy the warm weather) is being able to bake as much as I want, so I’m hoping to make Christmas cookies galore along with some other side dish/appetizer recipes in the upcoming weeks!  Check back soon!  

Pumpkin Cupcakes
yields 18 cupcakes 

2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/2 tsp Kosher salt
2 large eggs
1 1/2 cups light brown sugar
1/2 cup unsalted butter, softened
1 tsp vanilla extract
1 cup pumpkin puree 

Preheat the oven to 350 degrees. Line 18 cupcake cups with cupcake liners (I use a 6-cup cupcake/muffin tin and a 12-cup cupcake/muffin tin). 

Sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice and salt. Set aside. 

In a stand mixer, beat together the eggs, brown sugar, butter, vanilla extract and pumpkin puree until smooth. With the mixer on low, add the flour mixture a little at a time until fully incorporated. 

Divide the batter evenly between the cupcake cups, filling them about 3/4 full. 

Bake for 20-25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool for five minutes and then transfer the cupcakes to a metal rack to cool completely. Then frost the cupcakes with Cream Cheese Frosting (recipe follows). 

Recipe from Sara’s Cucina Bella 

Maple Cream Cheese Frosting 

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup (I omitted

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly. 

Recipe from Smitten Kitchen



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