I incorporated chopped pecans and mini chocolate chips into a brown sugar cupcake batter. Then topped them with a fluffy cream cheese frosting with a dash of brown sugar added. To make them more like a pie, I topped them with a crumble of pie crust. I love the salty contrast it gives to the sweetness of the cupcake!
Keyword kentucky derby, pecan pie
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Servings 18Large Cupcakes
Author Melissa Mortenson
3cupsall purpose flour
1cupunsalted butter at room temperature
2 1/4Cpacked light brown sugar
1/2cfinely chopped pecans
1/2cmini chocolate chips
1refrigerated pie crust
mini chocolate chips
8ozcream cheese at room temperature
1/2cunsalted butter at room temperature
Preheat the oven to 325. Line muffin tins with cupcake liners
Cream butter and brown sugar until smooth. Add eggs one at a time. Sift together flour, salt & baking powder in a separate bowl. Add half of the buttermilk to the egg/sugar mixture. Add half of the dry ingredients. Add the other half of buttermilk then the other half of the dry ingredients. Mix well. Add vanilla.
Mix in chocolate chips and finely chopped pecans until just combined.
Scoop out into cupcake liners and bake for 20-25 minutes.
Roll out refrigerated pie crust on a cookie sheet and poke with a fork several times. Cook according to package directions until just golden brown. Break into large pieces.
Cream together cream cheese, butter, and brown sugar. Beat until well combined. Add 1 lb of powdered sugar slowly until all is combined. Add vanilla.
After the cupcakes are cooled, frost (I used a star icing tip and a piping bag to frost them).
Garnish with a whole pecan, mini chocolate chips, 1 large piece of pie crust. Sprinkle more crumbled pie crust on top.