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Pecan Pie-Filled Chocolate Cupcakes

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By Betty Crocker Kitchens
Updated May 23, 2022
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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.

Pecan Pie-Filled Chocolate Cupcakes

  • Prep Time 40 min
  • Total 2 hr 10 min
  • Servings 24
  • Ingredients 18
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Ingredients

Cupcakes

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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