Pecan Pie filled chocolate cupcakes
Prep
Cook
Wait
2h
| Category: | Other |
Ingredients
For
1
Batch(es)
Recipe
| 1/4 cup(s) sugar |
| 1/4 cup(s) brown sugar, packed |
| 2 tablespoon(s) corn starch |
| 3/4 cup(s) light corn syrup |
| 1/4 cup(s) butter, melted |
| 1/2 teaspoon(s) salt |
| 2 eggs, slightly beaten |
| 1 cup(s) chopped pecans, toasted |
| 1 teaspoon(s) vanilla |
| 3 teaspoon(s) unflavored geletin |
| 1/4 cup(s) cold water |
| 3 cup(s) heavy whipping cream |
| 1/3 cup(s) powdered sugar |
| 1 1/2 teaspoon(s) vanilla |
| 1/2 teaspoon(s) ground cinnamon |
| 24 candied pecans |
Pecan Pie filled chocolate cupcakes Directions
- Heat oven to 350 degrees. 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
- Meanwhile, make pecan pie filling and spiced cream frosting.
- In 2 qt saucepan, combine 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
