Dessertsbettycrocker5.0
Pecan Pie-Filled Chocolate Cupcakes
Delight your guests with these delicious chocolate cupcakes made with Betty Crocker™ Super Moist™ devil’s food and filled with pecan pie - perfect for dessert.
👥 24 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 40 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
- bowl
📝 Preparation Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans ⏱️ 10 minutes; remove from pans to cooling rack. Cool completely, about ⏱️ 30 minutes.
2
Meanwhile, make pecan pie filling and spiced-cream frosting: In 2-quart saucepan, combine granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, just until mixture begins to boil; remove from heat. Stir in toasted pecans and vanilla. Let stand ⏱️ 10 minutes; refrigerate ⏱️ 1 hour or until thickened.
cornstarch2 tablespoonseggs, slightly beaten2chopped pecans, toasted1 cupdied pecans24 canvanilla1 teaspoonteaspoons vanilla1 1/2
3
In 1-quart saucepan, sprinkle gelatin over water to soften; let stand ⏱️ 1 minute. Heat over low heat about ⏱️ 2 minutes, stirring constantly, until gelatin is dissolved. Let stand about ⏱️ 15 minutes, stirring frequently, until cooled to room temperature.
Water, vegetable oil and eggs called for on cake mix boxcup cold water1/4
4
In chilled large bowl, beat whipping cream with electric mixer on low speed, slowly adding cooled gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate until ready to frost cupcakes.
vanilla1 teaspoonteaspoons vanilla1 1/2
5
To Fill and Frost Cupcakes: With melon baller, scoop out center of each cupcake almost to bottom of cupcake; spoon 1 tablespoon pecan pie filling into cavity of each. In 1-quart resealable food-storage plastic bag, cut 1/4-inch opening diagonally across bottom corner of bag; fit 1/2-inch star tip in opening. Spoon spiced-cream frosting into bag; seal bag. Pipe frosting onto cupcakes in circular motion. Refrigerate cupcakes until ready to serve. Just before serving, sprinkle cinnamon over cupcakes and garnish each cupcake with candied pecan. Store cupcakes loosely covered in refrigerator.
Nutrition Facts
serving Size
1 Cupcake
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