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These cupcakes are packed full of chocolate, pecans, and bold spicy orange infused caramel flavors from the Zackariah Harris whiskey. Definitely the ultimate cupcake to bring to a party! Who doesn’t love chocolate and whiskey? Check out our recipe for Whiskey Pecan Cupcakes below!
What Goes Into This Whiskey Pecan Cupcake Recipe
So if you are searching for the perfect dessert to whip up this weekend, definitely keep reading and get ready to bake the perfect cupcake! Check out our full ingredients and instructions below.
Our Whiskey of Choice Here: Zackariah Harris Whiskey
There are plenty of whiskies out there, but we really like Zachariah Harris whiskey. Now if you haven’t tried this whiskey we highly recommend heading to the store and grabbing a bottle! Made in Kentucky, they’re known for their rich bourbons. Flavorful, smooth, and delicious is the best way to describe this particular brand.Â
This whiskey has a deep amber color with a rich, full-bodied flavor that is perfect for sipping on the rocks and of course, doing some baking with! Not to mention this particular brand is very affordable, delicious and affordable. Talk about a win win!
Substitutions for This Whiskey Pecan Cupcake Recipe
You can use other brands of whiskey as well for this recipe, we just suggest you try this brand out first! If you aren’t a fan of whiskey we suggest using rum in its place. Rum works very well with these flavours and often is used in baking thanks to its sweetness.Â
If you’d rather have a cake instead of cupcakes you can use a 9×12 pan instead, spraying well with cooking spray before baking. Adjust baking time by checking the back of the triple chocolate cake mix box. No need for a piping bag, you can simply apply frosting with a spatula or butter knife. Whichever way you choose to make your whiskey pecan dessert, we know your guests will love it!
Ingredients Required:
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
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
- 3 tbsp Zackariah harris whiskey
- 1 medium cookie scoop
Whiskey Frosting ingredients:
- 1 C unsalted sweet cream butter, softened
- 2 1/2 C powder sugar
- 1 tsp vanilla
- 1 tbsp Zachariah Harris Whiskey
- 3-5 TBSP heavy whipping cream
- 1 large piping bag, fitted with a star tip
- 18 mini pipettes filled with Zachariah Harris Whiskey
Directions:
Chocolate Cupcakes
- 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
- Place onto the counter to cool
Pecan Pie topping
- 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
Whiskey Frosting
- Using a standing mixer, beat the butter, powdered sugar, vanilla, whiskey, and heavy cream until combined, smooth and stiff.
- Scoop the frosting into the piping bag
- Decorate your cupcakes: Use a medium scooper, scoop a mounf of pecan topping on top of the cupcake and gently spread to cover the entire top of the cupcake.
- Using the frosting, pipe a dollop in the center of the cupcakes and place a pipette into the side of the frosting bag.
- enjoy!
Whiskey Pecan Cupcakes
These whiskey pecan cupcakes are an absolutely amazing blend of Jack Daniels whiskey and chocolate cake.
Ingredients
- 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
Pecan Pie topping ingredients:
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 3/4 cup light corn syrup
- 4 tbsp unsalted sweet cream butter, melted
- 1/2 tsp kosher salt
- 2 large eggs, lightly beaten
- 1 1/2 cup Chopped Pecans
- 3 tbsp Zackariah Harris whiskey
- 1 medium cookie scoop
Whiskey Frosting Ingredients:
- 1 C unsalted sweet cream butter, softened
- 2 1/2 C powder sugar
- 1 tsp vanilla
- 1 tbsp Zachariah Harris Whiskey
- 3-5 TBSP heavy whipping cream
- 1 large piping bag, fitted with a star tip
- 18 mini pipettes filled with Zachariah Harris Whiskey
Instructions
Chocolate Cupcakes
- 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
- Place onto the counter to cool
Pecan Pie topping
- 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
Whisky Frosting
- Using a standing mixer, beat the butter, powdered sugar, vanilla, whiskey, and heavy cream until
combined, smooth and stiff - Scoop the frosting into the piping bag
Decorating the Cupcakes
- Using the medium scooper, scoop a mound of pecan topping on top of the cupcake and gently
spread to cover the entire top of the cupcake - Using the frosting, pipe a dollop in the center of the cupcakes and place a pipette into the side of the
frosting
Enjoy!
