Ingredients
2/3 c. hot water
1 tbsp. instant espresso powder
1 1/2 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
2/3 c. whole milk
1/3 c. vegetable oil
1 tsp. pure vanilla extract
1 1/2 c. granulated sugar
2 tbsp. butter
1/4 c. packed brown sugar
1/2 tsp. ground cinnamon
3 tbsp. heavy cream
1 c. chopped pecans
1 c. (2 sticks) butter, softened
1/2 c. packed brown sugar
4 c. powdered sugar
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
3 oz. whiskey
Ground cinnamon, for garnish
Whole pecans, for garnish
Preparation
Step 1Preheat oven to 350° and line two cupcake pans with 20 liners. In a liquid measuring cup or a small bowl, stir together hot water and espresso powder; let cool.Step 2Meanwhile, in a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Step 3In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand mixer, add eggs, milk, oil, and vanilla; whisk on medium speed until just combined. Add sugar and espresso mixture and mix until incorporated. Add flour mixture and mix on low speed, scraping down sides of the bowl as needed, until fully incorporated and mixture looks glossy, 2 minutes.Step 4Fill each cupcake liner two-thirds of the way with batter and bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Transfer to a cooling rack and let cool completely.Step 5Make filling: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly. Stir in cinnamon and heavy cream and stir to combine. Add pecans and salt and stir until completely coated, then remove from heat.Step 6Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter and brown sugar until fluffy. Add powdered sugar 1 cup at a time, then beat in vanilla and salt. Add whiskey 1 ounce at a time, then transfer to piping bag.Step 7Using a melon baller or teaspoon, scoop out center of each cooled cupcake to make a well. Fill each well with pecan mixture. Frost cupcakes with buttercream, sprinkle with cinnamon, and top with whole pecans.
Made them? Let us know how it went in the comment section below!
