Kentucky Derby Pie Cupcakes

By sybrmom

Ingredients

• CAKE:
• 1/2 C (1 stick) butter, room temperature
• 1 1/4 C sugar
• 2 large eggs, room temperature
• 3/4 C flour
• 1/2 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 1/2 C unsweetened cocoa powder
• 1/2 C milk
• 1 t vanilla
• DERBY PIE FILLING
• 1 C white sugar
• 1 C light corn syrup
• 1/2 C butter
• 4 eggs, beaten
• 1/4 C bourbon
• 1 t vanilla extract
• 1/4 t salt
• 1 C semisweet chocolate chips
• 1 C chopped pecans
• BOURBON BUTTERCREAM
• 1 C (2 sticks) butter, room temperature
• 4 C powdered sugar
• 3 T bourbon
• 1 t vanilla
• Baked and cooled pie filling

Details

Servings 16

Preparation

Step 1

FILLING:
In a small saucepan, combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Cool slightly. In a large bowl, combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour the sugar mixture into the egg mixture, whisking constantly.
Stir in chocolate chips and pecans. Set aside.

CAKE:
Beat butter until softened.
Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small bowl and whisk to combine.

In another small bowl, measure out the milk and vanilla and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine.
Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Set aside half of the pie filling.

Fold 3/4 of one of the halves into the chocolate cupcake batter. You don't need to mix it well, just give it a nice stir.

Fill 24 cupcake liners about half way.
Use up the remaining 1/4 of the first half by putting an additional spoonful or two of the pie filling on top of each cupcake being careful not to fill them more than 3/4.

Line a baking sheet with parchment paper and pour the second half of the pie filling onto the baking sheet. This is going to be used in the frosting.

Bake both the cupcakes and the filling on the baking sheet for 20-25 minutes at 350 degrees. I baked mine at the same time on different shelves.

BOURBON BUTTERCREAM:
Cream butter and sugar. Add bourbon and vanilla.
Stir in baked and cooled pie filling. Because of the nuts, this is a spreadable frosting rather than a piped one.