Spiked Pecan Pie Chocolate Cake Recipe
Spiked Pecan Pie Chocolate Cake Recipe
I thought about calling this recipe "Pecan Pie Stuffed Spiked Chocolate Cake with Brown Sugar Buttercream Icing" but I don't even know if that many characters will fit in the title. Whether you make this a triple layer cake, sheet cake, or cupcakes, if you love chocolate and pecans, this cake will not disappoint.
Spiked Chocolate Cake
Spiked Chocolate Cake (or cupcakes!) with Pecan Pie filling and Chocolate Buttercream frosting. Whether you make this a triple layer cake, sheet cake, or cupcakes, if you love chocolate and pecans, this cake will not disappoint.
ingredients:
Cupcakes
½ cup brandy
½ cup strong brewed coffee
¾ cup butter, melted
½ cup vegetable oil
1 whole egg
2 egg yolks
⅔ cup sour cream
¾ cup white sugar
¾ cup brown sugar
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
Pecan Pie Filling
2 tablespoons cornstarch
⅓ cup water
⅓ cup maple syrup
1 tablespoon brandy
1 whole egg
1 egg yolk
¾ cup chopped pecans
Chocolate Buttercream Frosting
¾ cup butter, room temperature
3 cups powdered sugar, sifted
⅓ cup unsweetened cocoa powder
1 teaspoon vanilla extract
1-2 tablespoons milk
½ cup chopped or whole pecans to decorate
instructions:
Preheat the oven to 350 degrees. Line 24 cupcake pans with cupcake liners (or line and grease 3 cake pans).
In the bowl of a stand mixer combine brandy, coffee, butter, sour cream and sugars until well-combined. Add in eggs and mix until incorporated.
In a medium bowl, sift together flour, cocoa powder, salt and baking soda.
Add dry ingredients to wet ingredients and mix until just combined.
Pour batter evenly into cupcake tins filling them only ⅔ of the way full (or evenly into 3 cake pans). Bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool in the pans for 10 minutes before removing to a wire rack to cool completely while you make the pecan pie filling.
To make the pecan pie filling, combine all ingredients except the chopped pecans in a small saucepan and heat over medium-low heat whisking constantly. Bring to a boil and allow to boil for about 3 minutes. Remove from heat and add chopped pecans. Allow to cool before filling.
To make the frosting, beat the butter in the bowl of a stand mixer until light and fluffy, at least 5 minutes on medium/high speed. Sift together the powdered sugar and cocoa. Slowly add the sifted dry ingredients one scoop at a time. Once it is fully incorporated, add the vanilla extract and milk. Whip on a medium/high speed for another few minutes until the frosting is very light and fluffy.
Once the cupcakes are completely cooled, use a small melon baller or teaspoon to scoop out a hole in the center. Fill each cupcake with a small dollop of pecan pie filling. If you're making cake, use an icing piper to pipe a thick circle of icing around the top perimeter to hold in the filling then spread half of the filing in the center. Add your next cake layer and repeat.
Frost, sprinkle with chopped pecans or garnish with a whole pecan and enjoy!
