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Pecan Pie-Filled Chocolate Cupcakes
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Prep Time:
40 minutes
Total Time:
2 hours 10 minutes
Impress with decadent chocolate cupcakes using Betty Crocker™ mix and a pecan pie filling. Ideal for dessert.
Ingredients:
  • 1 Betty Crocker™ Super Moist™ Devil's Food Cake Mix (or your favorite flavor)
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 3/4 cup light corn syrup
  • 1/4 cup butter melted
  • 1/2 teaspoon salt
  • 2 eggs, slightly beaten
  • 1 cup chopped pecans, toasted
  • 1 teaspoon vanilla
  • 3 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 3 cups heavy whipping cream
  • 2/3 cup powdered sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon ground cinnamon
  • 24 candied pecans
Instructions:
  • 1. Preheat oven to 350°F (325°F for dark or nonstick pans) and line 24 muffin cups with paper baking cups. Follow cake mix instructions to make batter for 24 cupcakes. Bake as directed. 2. Allow cupcakes to cool in the pans for 10 minutes, then transfer to a cooling rack. Let them cool completely for about 30 minutes before decorating.
  • Prepare the pecan pie filling by combining granulated sugar, brown sugar, and cornstarch in a saucepan. Add corn syrup, melted butter, salt, and eggs. Cook over medium heat while stirring constantly until the mixture starts to boil, then remove from heat. Mix in toasted pecans and vanilla. Let it sit for 10 minutes, then refrigerate for 1 hour until thickened.
  • In a 1-quart saucepan, sprinkle gelatin over water to soften for 1 minute. Heat over low heat for about 2 minutes, stirring constantly until gelatin is dissolved. Allow it to cool to room temperature for about 15 minutes, stirring frequently.
  • In a chilled bowl, whip the cream with an electric mixer on low speed while slowly incorporating the cooled gelatin. Increase the speed to medium and beat until soft peaks form. Add powdered sugar and vanilla, and beat until stiff peaks form. Chill until ready to frost cupcakes.
  • For Cupcake Filling and Frosting: Using a melon baller, scoop out the center of each cupcake almost to the bottom; fill each cavity with 1 tablespoon of pecan pie filling. Cut a 1/4-inch opening diagonally across the bottom corner of a 1-quart resealable plastic bag, then insert a 1/2-inch star tip. Fill the bag with spiced-cream frosting, seal it, and pipe frosting onto the cupcakes in a circular motion. Chill the cupcakes until serving. When ready to serve, dust cinnamon on top and decorate each with a candied pecan. Store the cupcakes in the refrigerator with a loose cover.

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