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


Cafe Latte Turtle Cake January 20, 2014

Filed under: cake — stacielk @ 7:00 am
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Here is another chocolaty dessert.  It’s pretty much a simple chocolate cake recipe and it has a fudgy-thick frosting which is drizzled with caramel and sprinkled with pecans (pecans are a fav for me!)

Unless it is warm where you live, the frosting hardens pretty thick, like an actual fudge layer.  If you have a piece the day you frost the cake, it might be softer, both ways are good!

(sorry, the picture is not very good quality, but hopefully you get the gist)


Café Latte Turtle Cake

1 egg

2/3 cup oil

1 cup buttermilk (1 T vinegar + enough milk to make 1 cup – let sit for 5 min)

2 cups flour

1 ¾ cup sugar

½ cup cocoa

1 tsp salt

1 T baking soda

1 cup hot coffee


1 cup sugar

1/3 cup milk

5 T butter

1 ½ cup chocolate chips

½ cup caramel topping

1 cup pecan halves (I chopped)

Preheat oven to 350.  Grease 2 9-inch roun pans or a 9×13.  Combine egg, oil and buttermilk; mix together.  Add flour, sugar, cocoa, salt and baking soda.  Mix together.  Slowly add hot coffee.  Pour batter into pans.  Bake 20-40 minutes until toothpick comes out clean.

Frosting:  Mix sugar and milk in microwaveable bowl.  Add butter and microwave until melted, stirring occasionally.  Put in chocolate chips and let sit a few minutes.  Mix until smooth.  Frost cake while frosting is still warm.  Drizzle caramel on top and sprinkle with pecans.


Mrs. Claus’s Peppermint Wonders – Chocolate-Mint Brownies December 24, 2013

Filed under: Brownies/Bars & Other Sweets — stacielk @ 10:22 am
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I hope everyone has been enjoying the season so far!

Do you need a quick brownie/dessert recipe to bring to your party?  Here is a GREAT one!  Super simple, but so delicious!  So simple you could even just make any type of chocolate brownie recipe (even…from a box), top the brownies with this delicious frosting and you have got yourself some delicious, Christmasy brownies to share!

This brownie recipe is super fudgy, the frosting is pepperminty and delicious….do I need to say more?  Don’t think so beside, try them!


Mrs. Claus’s Peppermint Wonders

3/4 cup chopped walnuts (optional)

8 ounces (2 sticks) unsalted butter

5 ounces semisweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

2 large eggs

7 tablespoons all-purpose flour

2 cups powdered sugar, sifted

4 ounces (1 stick) unsalted butter, at room temperature

2 tablespoons whole milk

6 large candy canes, crushed into pieces (I used 3 b/c that is all I had)

8 ounces semisweet chocolate chips (I used mini and less than 8 oz)

Preheat the oven to 325 degrees F.

Grease a 8 or 9-inch square baking pan, line with aluminum foil, allowing extra to hang over the sides.

Optional:  Spread walnuts on a baking sheet and bake until toasted and fragrant, 10 to 12 minutes, let cool.

Melt the butter and chocolates together in microwave, stirring often.  When melted, allow to cool 10 minutes.

Stir into the chocolate the granulated sugar, vanilla, and salt.  Whisk in the eggs one at a time.  Stir in the flour until well blended.  Stir in the walnuts (if using).

Spread in prepared pan, bake until a toothpick inserted in the center comes out clean, about 35 minutes.  Remove from the oven and let cool in the pan for 1 hour.

Lift foil with brownies out of pan and invert onto a plate, carefully remove the foil and turn the cake right-side up.

Frosting: in a medium bowl, mix the powdered sugar, butter and milk until creamy.  (I added some candy cane pieces into the frosting and I added some on top, I ended up only using 3 candy canes in all but using all 6 I am sure would be just as good if not better :)

Spread the brownies with the frosting, then sprinkle with candy cane pieces and chocolate chips.  Chill for 45 minutes to 1 hour. Cut into 20 small squares.

Recipe from Kids in the Kitchen by Jessica Strand and Tammy Massman-Johnson

KIHK_Peppermint_Wonders_WebPhotography by James Baigrie found on Canadian Family


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!!!! 



Birthday Wishes to the Birthday Girl! March 26, 2013

Filed under: cake — stacielk @ 7:00 am
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Happy Birthday to my 3 year old!  I am not even going to go into how time has flown by the last three years and how it has been precious, fun, silly, challenging, exciting, messy, entertaining etc. etc. etc.  SO we will go straight to the cake.  :)  Since it is her birthday, she got to pick out the color on her cake and the decoration.

The cake, filling and frosting recipes came from King Arthur Flour.  I made the Tender White Cake with the Choco-Buzz Filling and the Fluffy White Frosting.  Each of those recipes are delicious by themselves and are dynamite together!  Here are the links for the recipes:


Tender White Cake – I made this in a 9×13 pan.  I sliced it in half (so I made two 6 1/2 x 9 in rectangles) and layered it.

Choco-Buzz Filling – I made the filling from this link.  Half batch of the filling filled my cake.  Delicious!

Fluffy White Frosting – I made a full batch of this frosting and it covered my cake with some to spare (1 cup or so left).


Banana Bars/Cake with Cinnamon Cream Cheese Frosting August 25, 2012

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 7:00 am
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For some reason I kept buying bananas.  Too many bananas to eat before they got to the brown stage where I then throw them in the freezer to bake them up in, usually, some banana bread.  After making a double batch of banana bread and still having 8-10 bananas still sitting in my freezer, it was time for something new.  So I jumped on foodgawker.com and searched ‘banana’.  Sure enough, I found some great looking baked goods, including these Banana Bars.  I think it was the Cream Cheese frosting that screamed ‘bake me!’

These were delicious!  I will be sure to make them overa nd over again.  The original recipe calls them bars because they are thinner than a cake, but after reading a few of the comments, I was thinking they may be just a bit too thin…so I made 1 1/2 times the recipe and the bar/cake part ended up to be about 1.5 inches thick.  I think if you would make the recipe as is, you would probably get a 1 inch bar….if this matters to you at all!  I also suggest her recommendation of covering the bars after they cool for only 20 minutes.

You know you want to make them – head on over to Cooking Classy for the recipe!


Fireside Coffee Mix February 14, 2012

Filed under: cookies,Miscellaneous — stacielk @ 7:00 am
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I’ve been meaning to post this recipe for a while.  I’ve been enjoying it so much this winter.  It is called Fireside Coffee Mix.  It is similar to hot chocolate with a little twist.  Also, I’m sharing some cute Valentine’s Cookies with you because it is, after all, Valentine’s Day!

The coffee mix recipe came from a friend.  The cookie recipe came from Macaroni and Cheesecake, a blog I really enjoy.  The cookies turned out very good, but of course the next time I would make a few minor changes, which I will tell you in parathesis.

Fireside Coffee Mix

2 cups instant hot chocolate mix

2 cups lite coffee creamer powder

1 cup instant coffee (decaff or regular)

1 tsp cinnamon

1/2 cup sugar

Combine all above ingredients and store in an airtight container.  Add 2-3 T to 1 cup of boiling water.

Lofthouse Cookies

1 C. butter

2 C. sugar

3 eggs

1 tsp. vanilla extract

1 tsp. baking soda

1 tsp. baking powder

1 1/2 C. sour cream

5-6 C. flour, until desired consistency for rolling (Only mix in 5 cups in the batter-leave out the remaining cup until the next day when you are rolling the cookies out)

Cream together butter and sugar.  Beat in eggs and sour cream.  Mix in dry ingredients. Cover and refrigerate overnight.  Preheat oven to 425ºF. Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour.  Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.  Cool on wire rack. Frost and decorate as desired.


4 cups confectioners sugar

1/2 cup shortening (I would use butter next time, made both a shorterning frosting and butter frosting in the same day and definilty liked the one made with butter better)

5 tbsp. milk

1 tsp. vanilla extract food coloring (optional)

In a large bowl, cream together the confectioners’ sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Recipe from Macaroni and Cheesecake