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Ingredients
- Cupcakes
- 2 cups Gold Medal™ all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 3 tablespoons unsweetened baking cocoa
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 tablespoons bourbon
- 2 eggs, beaten
- 1/2 cup chopped pecans
- Icing
- 1/2 cup unsalted butter
- 3 tablespoons unsweetened baking cocoa
- 6 tablespoons milk
- 2 1/2 cups powdered sugar
- 1 tablespoon bourbon
- Pecan halves for garnish, as desired
Details
Servings 24
Preparation
Step 1
Heat oven to 325°F. Place paper baking cups in 24 regular-size muffin cups.
In large bowl, mix flour, granulated sugar and salt with whisk. Set aside.
In 1-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat, and pour into flour mixture. Mix to combine. Add buttermilk, baking soda, vanilla, 2 tablespoons bourbon and the eggs; mix well to combine. Fold in chopped pecans. Divide batter evenly among muffin cups, filling two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Meanwhile, make Icing. In 1-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat; beat in powdered sugar and 1 tablespoon bourbon. Spoon warm icing over warm cupcakes. Top with pecan halves.
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