Maple Bourbon Pecan Chocolate Cupcakes

• Pecans, 1 cup, 110g (plus extra for garnish)
• Bourbon, 2 tablespoons, 30g
• Brown sugar, ¼ cup, 50g
• Ground cinnamon, ½ teaspoon, 1g
• Egg yolks, 2
• Cornstarch, ⅛ tablespoon, 1g
• Maple syrup, ⅔ cup, 160g

• Olive oil, ½ cup, 120g
• Bourbon, ¼ cup, 60g
• Egg, 1
• Vanilla yogurt, ⅓ cup, 75g (or plant-based yogurt)
• Brewed coffee or cold brew, ¼ cup, 60g
• Granulated sugar, ½ cup, 100g
• All-purpose flour, 1 cup, 120g
• Unsweetened cocoa powder, ⅔ cup, 56g
• Salt, 1 teaspoon, 6g

Pecan Filling:

In a small bowl, mix pecans, bourbon, and brown sugar. Spread on a parchment-lined baking sheet and toast at 350°F (175°C) for 10 minutes.

While the pecans toast, combine cinnamon, egg yolks, cornstarch, and maple syrup in a saucepan over medium-low heat. Bring to a gentle boil and simmer for 2–3 minutes, stirring constantly.

Remove from heat and mix the toasted pecans into the sauce. Set aside to cool.

Cupcakes:

In a large bowl, whisk together olive oil, bourbon, egg, vanilla yogurt, coffee, and sugar until smooth.

Sift in flour, cocoa powder, and salt. Stir just until combined.

Line a cupcake tray with liners and divide the batter evenly.

Bake at 350°F (175°C) for 13–15 minutes, or until a toothpick comes out clean.

Let cupcakes cool completely. Use a piping tip or small spoon to core the centers.

Fill each cupcake with about 1 tablespoon of pecan filling and optionally top with a basic vanilla buttercream and extra chopped pecans.