Pecan Pie-Filled Chocolate Cupcakes

Name: Pecan Pie-Filled Chocolate Cupcakes
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 24
Cuisine: American
Ingredients: 59 milliliters packed brown sugar; 59 milliliters butter melted; 24 candied pecans; 177 milliliters light corn syrup; 2 Tbsps cornstarch; 2 eggs, slightly beaten; 1 box Betty Crocker® Super Moist® devils food or other flavor cake mix; 3 teaspoons unflavored gelatin; 59 milliliters granulated sugar; 1 teaspoons ground cinnamon; 710 milliliters heavy whipping cream; 237 milliliters chopped pecans, toasted; 158 milliliters powdered sugar; 1 teaspoons salt; 2 teaspoons vanilla; 59 milliliters cold water

Pecan Pie-Filled Chocolate Cupcakes might be just the dessert you are searching for. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 17g of fat, and a total of 224 calories. A mixture of salt, eggs, gelatin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of American cuisine. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans).

Equipment you will use

Oven

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.

Ingredients you will need

Cake Mix

Cupcakes

Equipment you will use

Wire Rack

Muffin Liners

Oven

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.

Ingredients you will need

Granulated Sugar

Brown Sugar

Pie Filling

Corn Syrup

Corn Starch

Frosting

Vanilla

Butter

Pecans

Cream

Egg

Salt

Equipment you will use

Sauce Pan

Let stand 10 minutes; refrigerate 1 hour or until thickened.

In 1-quart saucepan, sprinkle gelatin over water to soften; let stand 1 minute.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Heat over low heat about 2 minutes, stirring constantly, until gelatin is dissolved.

Ingredients you will need

Gelatin

Let stand about 15 minutes, stirring frequently, until cooled to room temperature.

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.

Ingredients you will need

Whipping Cream

Gelatin

Equipment you will use

Hand Mixer

Bowl

Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate until ready to frost cupcakes.

Ingredients you will need

Powdered Sugar

Cupcakes

Vanilla

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.

Ingredients you will need

Pie Filling

Cinnamon