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Pecan Pie-Filled Chocolate Cupcakes

Delight your guests with these delicious chocolate cupcakes made with Betty Crocker® Super Moist® devil’s food and filled with pecan pie - perfect for dessert.

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  • Prep Time 40 min
  • Total Time 2 hr 10 min
  • Servings 24

Ingredients

Cupcakes

1
box Betty Crocker™ Super Moist® devil’s food or other flavor cake mix
Water, vegetable oil and eggs called for on cake mix box

Pecan Pie Filling

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

Spiced-Cream Frosting

3
teaspoons unflavored gelatin
1/4
cup cold water
3
cups heavy whipping cream
2/3
cup powdered sugar
1 1/2
teaspoons vanilla

Garnish, if desired

1/2
teaspoon ground cinnamon
24
candied pecans

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 2 Meanwhile, make pecan pie filling and spiced-cream frosting: In 2-quart saucepan, combine granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, just until mixture begins to boil; remove from heat. Stir in toasted pecans and vanilla. Let stand 10 minutes; refrigerate 1 hour or until thickened.
  • 3 In 1-quart saucepan, sprinkle gelatin over water to soften; let stand 1 minute. Heat over low heat about 2 minutes, stirring constantly, until gelatin is dissolved. Let stand about 15 minutes, stirring frequently, until cooled to room temperature.
  • 4 In chilled large bowl, beat whipping cream with electric mixer on low speed, slowly adding cooled gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate until ready to frost cupcakes.
  • 5 To Fill and Frost Cupcakes: With melon baller, scoop out center of each cupcake almost to bottom of cupcake; spoon 1 tablespoon pecan pie filling into cavity of each. In 1-quart resealable food-storage plastic bag, cut 1/4-inch opening diagonally across bottom corner of bag; fit 1/2-inch star tip in opening. Spoon spiced-cream frosting into bag; seal bag. Pipe frosting onto cupcakes in circular motion. Refrigerate cupcakes until ready to serve. Just before serving, sprinkle cinnamon over cupcakes and garnish each cupcake with candied pecan. Store cupcakes loosely covered in refrigerator.

EXPERT TIPS

Expert Tips

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

For a more festive appearance, use paper liners with seasonal colors and designs.

To make candied pecans, melt 1 1/2 teaspoons butter in 7-inch skillet over low heat. Stir in 1 1/2 teaspoons sugar. Add pecans; turn pecans several times to coat with sugar mixture. Candied pecans can also be purchased at the grocery store; look for them in the bulk section or with the snack nuts.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
420
(
Calories from Fat
240),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
12g,
12%
Trans Fat
1/2g
1/2%
),
Cholesterol
95mg
95%;
Sodium
270mg
270%;
Total Carbohydrate
40g
40%
(Dietary Fiber
1g
1%
  Sugars
23g
23%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
15%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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