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Chocolate Pecan Derby Cupcakes

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Chocolate Pecan Derby Cupcakes

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Chocolate Pecan Derby Cupcakes Recipe Chocolate Pecan Derby Cupcakes Recipe

If we could choose just one person to bring to the Kentucky Derby with us, it would definitely be Joy the Baker! These decadent cupcakes are just the fancy dessert we want to enjoy while watching the races.

At a glance

Prep
Bake
Total
Yield
24 cupcakes

Nutrition information

Ingredients

Cupcakes

  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons white vinegar
  • 1 1/2 cups coffee or water, room temperature

Frosting

  • 1 cup (16 tablespoons) unsalted butter, at rooom temperature
  • 1/4 teaspoon salt
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon whole milk

Topping

  • 1/2 cup light brown sugar
  • 6 tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup very coarsely chopped pecans

Cupcakes

  • 9 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 14 ounces sugar
  • 3 ounces unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 1/2 ounces canola oil
  • 2 large eggs
  • 1/2 ounce vanilla extract
  • 2 teaspoons white vinegar
  • 12 ounces coffee or water, room temperature

Frosting

  • 8 ounces unsalted butter, at rooom temperature
  • 1/4 teaspoon salt
  • 1 pound confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1/2 ounce whole milk

Topping

  • 3 3/4 ounces light brown sugar
  • 3 ounces unsalted butter
  • 1 1/2 ounces heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 ounces very coarsely chopped pecans

Cupcakes

  • 269g King Arthur Unbleached All-Purpose Flour
  • 397g sugar
  • 85g unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 99g canola oil
  • 2 large eggs
  • 14g vanilla extract
  • 2 teaspoons white vinegar
  • 340g coffee or water, room temperature

Frosting

  • 227g unsalted butter, at rooom temperature
  • 1/4 teaspoon salt
  • 454g confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 14g whole milk

Topping

  • 106g light brown sugar
  • 85g unsalted butter
  • 43g heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 85g very coarsely chopped pecans

Instructions

  1. Place racks in the center and upper third of the oven and preheat to 350°F. Line two cupcake pans with papers.
  2. To make the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a medium bowl, whisk together the oil, eggs, vanilla extract, vinegar, and cold coffee or water. Slowly whisk the wet ingredients into the dry, being careful not to over-mix. The mixture will be quite wet; that’s OK.
  4. Pour the batter into the prepared pans until the cups are 2/3 full. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan for 10 minutes. Remove the cupcakes from the pan and place on a rack to cool completely before frosting
  5. To make the frosting: Place the butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on low until pale and very smooth, about 30 seconds.
  6. Add the confectioners’ sugar 1 cup at a time, mixing until just incorporated. Stop the mixer and scrape down the sides of the bowl as necessary. Mix in the vanilla and milk and then beat the frosting on high speed until light and smooth, about 3 minutes.
  7. To assemble: Spread 1 1/2 tablespoons of frosting on each cupcake. Refrigerate until the topping is ready.
  8. To make the topping: In a medium saucepan over medium-low heat, combine the brown sugar, butter, cream, and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove from the heat and stir in the vanilla and pecans. Rest for 5 minutes, then spoon over chilled, frosted cupcakes. The topping will harden as it cools.

Nutrition Information

  • Serving Size1 cupcake, 76g
  • Servings Per Batch24 servings
Amount Per Serving:
  • Calories290
  • Calories from Fat150
  • Total Fat17g
  • Saturated Fat7g
  • Trans Fat0g
  • Cholesterol40mg
  • Sodium212mg
  • Total Carbohydrate32g
  • Dietary Fiber2g
  • Sugars2g
  • Protein3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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