Whiskey Pecan Chocolate Cupcakes With a Pipette of Whisky on Top!
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Boozy cupcakes??? Yes, please!!! Whip up a storm with these outrageously delicious Whiskey Pecan Chocolate Cupcakes, perfect for nights in with friends, birthday treats, or just a tasty snack!
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Whiskey Pecan Chocolate Cupcakes
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Today I’m bringing you a delicious cupcake recipe that is perfect for any whiskey lover!
These Whiskey Pecan Chocolate Cupcakes are topped with a sticky whiskey-flavored pecan mixture and a whiskey-flavored frosting.
The final flourish is a pipette of whiskey, making them the ultimate adult cupcake!
They’re perfect for any occasion, and they’re sure to impress your guests.
If you’re an experienced cake maker you can probably jump straight to the recipe at the end of this post and get baking!
But if not, please read through the steps as I’ve got lots of tips and suggestions along the way.
Ingredients & Equipment Used In This Recipe
For your convenience, any specialized or notable ingredients and equipment needed to make these cupcakes have been listed below and linked to Amazon or other stores if available online. Standard ingredients such as flour or sugar are not listed, as you are likely to have those in your kitchen. The full list with measurements is found on the recipe card.
- Box of Chocolate Cake Mix – the usual additional ingredients are changed to butter, milk, and eggs to enrich the cake mix.
- Powdered Sugar – also known as Icing Sugar and Confectioner’s Sugar.
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- White Sugar
- Light Brown Sugar
- Cornstarch – also known as Cornflour in the UK
- Light Corn Syrup – you could also use Golden Syrup (UK)
- Pecans
- Whiskey – use your favorite brand
- Special Equipment:
- Cupcake Pan
- Cupcake Liners
- Medium Ice Cream Scoop
- Mini Pipettes
- Large Piping Bag – you can use disposable or reuseable, your choice.
- Large Star Tip – for example, Wilton 1M
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
Whiskey Pecan Chocolate Cupcake Recipe Tips
Cupcake Making Tips
- These cupcakes are made using a box of cake mix – the flavor is enriched by using butter, milk, and eggs, instead of the usual oil, water, and eggs.
- Use your choice of cupcake liners – themed to the cupcakes, plain white or black, or a complimentary color.
- Use an ice cream scoop to equally divide the cupcake mixture between the cupcake liners. Fill them about three-quarters full.
- The cupcakes should be ready in about 20 minutes – test their doneness by inserting a toothpick into the cakes. It should come out clean when the cupcakes are cooked all the way through. Bake for an extra 2 minutes and check again.
- Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
Cupcake Frosting Tips
- When making the frosting you want the end result to be creamy, smooth, and hold a stiff peak. You may have to adjust the amount of powdered sugar and cream slightly to achieve the consistency you need.
- Use a piping bag fitted with a large star tip to pipe the swirl on top of the cupcakes.
- If you feel like you are going to be making a lot of cakes and cupcakes in the future, I think it is worth investing in a set of piping tips so that you know you always have the right ones on hand for a recipe.
- Do not overfill the piping bag with frosting, and make sure you squeeze the frosting down the bag to expel any air bubbles.
- If you are not confident with your piping skills you can practice on some parchment paper first and scoop the frosting back into the bag to use on the cupcakes.
More Boozy Cupcake Recipes
Looking for more cupcakes with alcohol to make? Check these recipes out next:
- RumChata Cupcakes with Cinnamon Frosting for Adults Only!
- Make These Chocolate Guinness Cupcakes for St. Patrick’s Day!
- Pumpkin Spice Baileys Cupcakes Recipe
How Do I Make Whiskey Pecan Chocolate Cupcakes?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Whiskey Pecan Cupcakes
Ingredients
For the Cupcakes
- 1 box of triple chocolate cake mix
- 3 large eggs
- 1¼ cup water
- ½ cup canola oil
For the Pecan Topping
- ¼ cup sugar
- ¼ cup brown sugar
- 2 Tbsp cornstarch cornflour
- ¾ cup light corn syrup
- 4 Tbsp unsalted butter melted
- ½ tsp kosher salt
- 2 large eggs lightly beaten
- 3 Tbsp whiskey
- 1½ cups chopped pecans
- 1 tsp pure vanilla extract
For the Whiskey Frosting
- 1 cup unsalted butter softened
- 2½ cups powdered sugar icing sugar
- 1 tsp pure vanilla extract
- 1 Tbsp whiskey
- 3-5 Tbsp heavy whipping cream double cream
To Decorate
- 18 mini pipettes filled with whiskey
SUGGESTED PRODUCTS
Instructions
- Preheat the oven to 350°F/180°C/Gas 4. Line cupcake pans with 18 cupcake liners and set them aside.
- Place the cake mix, eggs, water, and oil into a mixing bowl and beat till combined and smooth.
- Use an ice cream scoop to divide the batter between the cupcake liners. Fill about ⅔ full.
- Bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.
- Remove from the oven and leave to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before decorating.
- To make the pecan topping, place the sugar, brown sugar, cornstarch, corn syrup, butter, salt, eggs, and whiskey.
- Bring to the boil, then remove from the heat and stir in the pecans and vanilla. Pour into a bowl and leave to cool at room temperature for 10 minutes before placing in the refrigerator for 1 hour.
- To make the whiskey frosting, use an electric handheld or standing mixer to beat the butter, powdered sugar, vanilla, whiskey, and cream until combined, smooth, and holds a stiff peak.
- Transfer the frosting to a large piping bag fitted with a star tip. Set it aside.
- To assemble the cupcakes, scoop a mound of pecan topping onto each cooked and cooled cupcake using a medium ice cream scoop.
- Pipe a swirl of whiskey frosting on top of each pecan-topped cupcake.
- Insert a whiskey-filled pipette into each cupcake. Enjoy!
Notes
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: Savory Puff Pastry Bites with Caramelized Onions and Mushrooms
- Soup: Oven-Roasted Fall Harvest Soup with Butternut Squash & Apples
- Salad: Orange Pomegranate Salad with Goat Cheese, Avocado & Pecans
- Main Dish: How to Reverse Sear Strip Steaks – Slow Cooked To Juicy Perfection!
- Side Dish: Comforting & Creamy Instant Pot Mashed Red Potatoes
- Beverage: Bourbon Apple Cider Maple Fizz Cocktail
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!