A brown sugar pecan cupcake with brown sugar cream cheese frosting, sprinkled with chocolate chips and a bit of pie crust. I love the salty contrast it gives to the sweetness of the cupcake!
Course Dessert
Cuisine American
Keyword kentucky derby, pecan pie
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Resting 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 18Large Cupcakes
Author Melissa Mortenson
Cost $20
Ingredients
Cupcake
3cupsall purpose flour
2tbaking powder
1/2tsalt
1cupunsalted butter at room temperature
2 1/4Cpacked light brown sugar
4large eggs
3/4cbuttermilk
1/2cfinely chopped pecans
1/2cmini chocolate chips
1tvanilla
Garnish
1refrigerated pie crust
mini chocolate chips
whole pecans
Icing
8ozcream cheese at room temperature
1/2cunsalted butter at room temperature
1cbrown sugar
1poundpowdered sugar
1tvanilla
Instructions
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.
Cool.
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.
FROSTING:
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.