Pecan Pie Cupcakes

I found this recipe in a "Taste of the South" magazine and modified it slightly.  These cupcakes were so tasty,  I work with all dudes, so I couldn't ask for better guinea pigs.  The guys have been so kind to try all of my sugary creations, no matter how strange they may look.  Thankfully, these cupcakes turned out to be fabulous and they loved them.  Here is one of the guinea pigs, Josh.  He was willing to try the pecan cupcake while on camera and for being such a good sport, he earned the honor being the first ever male cupcake model (or at least the first ever on my blog).  I know Ashley is so proud :)

Enjoy the recipe below and happy baking!

Pecan Pie Cupcakes

1 dozen cupcakes

Ingredients:

1 c flour

1t baking powder

¼ t salt

¾ c firmly packed light brown sugar

½ c butter, softened

½ c whole milk, room temperature

2/3 c toasted chopped pecans

1 t vanilla flavoring

½ c semisweet chocolate morsels (for topping over buttercream frosting)

1. Preheat oven to 350 degrees.

2. In medium bowl, sift flour, baking powder and salt together

3. In mixer, beat brown sugar and butter at medium speed for 5 minutes.

Add eggs one a time, beating well after each addition.

4. Add flour mixture to butter mixture, alternating with milk.  Begin and end with the flour mixture.

5. Fold in pecans and vanilla.

6. Fill lined cupcake pans and bake for 18 minutes.

Brown Sugar Buttercream

1 ¾ cups

Ingredients:

¼ c firmly packed light brown surgar

2 T water

¼ t salt

½ c plus 2 T butter softened

3 ½ cups powdered sugar

3 T whole milk

1. In small saucepan, combine brown sugar, water, and salt.  Bring to boil and continue stirring until sugar is dissolved.   Remove from heat and stir in 2 tablespoons of butter.  Cool Completely.

2. In mixer, beat cooled brown sugar mixture and remaining ½ cup butter until creamy.  Slowly add powdered sugar and milk.

Pecan Cookie

1 dozen cookies

Ingredients:

15 oz package of refrigerated pie dough (1/2 sheet)

1 T dark corn syrup

1T butter melted

1/8 t salt

12 pecan halves

1. Preheat over to 400 degrees.

2. Roll out dough on wax paper, using a small cookie cutter any shape, just make sure it’s a little bigger than your pecan halves (I used an oval shape).  Cut 12 pieces of dough and set on baking sheet

3. Combine syrup, butter, and salt and brush over dough pieces

4. Lightly press each pecan into the dough.

5. Brush over dough with syrup/butter/salt mixture again.

6. Bake for 8 minutes, cool completely.  (Store in an airtight container)

Assembling cupcakes:

1. After cake has completely cooled, using a pastry bag and a large star tip (I used tip #27).  Generously cover cupcakes with icing.

2. Melt ½ cup of semisweet chocolate morsels and cool.  Pour chocolate in a sandwich bag, squeeze chocolate to a corner of the bag, then twist the top and snip the end of the corner.

3. Using a zig-zag motion, lightly squeeze the chocolate over the buttercream frosted cupcakes.

4. Before serving, adorn each cupcake with the cute little pecan cookies.