Chocolate Pecan Cupcakes

Published May 6, 2017

These cupcakes are full of chocolate flavor and the crunch of pecans. Topped with a silky chocolate frosting, they are a treat for any of the chocolate lovers in your life.

I toasted the pecans first, for more crunch. I just placed the pecans on a baking sheet and baked them in a 3oo degree oven for 10-12 minutes. Watch so they don’t burn. Cool before adding to the batter.

You don’t have to toast the nuts, but it adds a wonderful texture and a stronger pecan flavor.

You can also top the cupcakes with a few chopped pecans, if you like.

Chocolate Pecan Cupcakes

4 oz. semisweet chocolate

1 cup butter

1 cup all-purpose flour

1 3/4 cups sugar

4 eggs

1 teaspoon vanilla extract

2 cups chopped pecans, toasted if you like

Preheat oven to 325 degrees. Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.

Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full. Bake in the preheated oven for 25 minutes. Do not over bake. Tops should be shiny but give slightly when touched. Makes 24.

Chocolate Silk Frosting

4 ½ c. confectioners’ sugar

1 cup butter, softened

3 (1 ounce) squares unsweetened chocolate, melted

1 teaspoon vanilla extract

3 tablespoons milk

In a medium bowl, blend confectioner’s sugar, butter, melted chocolate and vanilla on low speed. Increase speed to high. Gradually add milk; beat until smooth and fluffy.

Posted in Cooking