Chocolate Bourbon Pecan and a Classic Cuvée

Chocolate Bourbon Pecan. I think I gained a few pounds just writing it. Imagine what occurred when these were made. Pure magic. Whoever began this trend of heavy, indulgent, food-coma filled weekends associated with the holidays is aok in my book, and I want to recruit them as a food and drinking buddy.

Recipe (makes 12)


  • 1 1/2 cups flour
  • 1 cup light brown sugar
  • 1/2 cup cocoa
  • 1 tbsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 1/4 cup sour cream
  • 2 tbsp bourbon of your choosing (I used Four Roses— personal fave)
  • 1/2 cup melted butter
  • 1/4 cup heavy whipping cream

Pecan Filling:

  • 1 cup chopped pecans
  • 1/4 cup corn syrup
  • 2 tbsp corn starch
  • 1 cup brown sugar
  • 1 tbsp vanilla extract
  • 1/4 cup cold water
  • 1 tsp salt


  • 2 tbsp bourbon of your choosing
  • 16 oz confectioners sugar
  • 1/2 cup melted butter
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tbsp heavy whipping cream

Preheat oven to 350 and line cupcake tin. Combine cupcake ingredients and beat until smooth. Fill liners and bake 15 minutes. While baking/cooling, heat filling ingredients on high and whisk consistently until texture is thick. Place in fridge for an hour to thicken. One cupcakes are cooled, hollow out the middle and fill with pecan filling. Combine frosting ingredients and frost cupcakes. Garnish with pecan. Sleep.



Deutz Brut Classic is anything but boring. May even crack the top 14 in my book. Three different Champagne grapes are blended (Chardonnay, Pinot Meunier and Pinot Noir) but they’re blended so well that you won’t even be able to differentiate. Great golden color and solid bubble quantity. I tasted floral notes on first taste with apple and lemon curd on the finish. There’s an interesting bit of smokiness that ensures this pairs well with heavier tastes like chocolate and steak. ‘Twas enjoyed at a decadent holiday dinner. One so fun, that there are no pictures! 😉

Hope everyone has a wonderful week!




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