Introduction
These cupcakes combine deeply fudgy, moist chocolate cake with a uniquely rich and nutty frosting. You’ll love the contrast between the dark cocoa base and the sweet, buttery pecan frosting infused with real maple. It’s a perfect treat for when you crave something decadent and special.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 16 cupcakes
Ingredients
- 6 egg whites
- 1 1/2 cups granulated sugar
- 2 cups powdered sugar (, sifted)
- 3/4 cup shortening
- 2 cups salted butter (, room temperature)
- 1 tablespoon vanilla
- 1 cup pecans
- 1 teaspoon real maple syrup
- 1/4 cup salted butter (, room temperature)
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 3 eggs (, room temperature)
- 2 ounces chocolate (, melted)
- 1/4 cup warm water
- 1 teaspoon vanilla
- 1 teaspoon instant coffee
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup Hershey’s Special Dark cocoa powder
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup salted butter
- 1 1/2 teaspoons baking soda
- 1 tablespoon vanilla
- 1 `/1 cups pecans (, halved)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with 16 cupcake liners.
- Make Cupcake Batter: In a large bowl, whisk together 1 cup granulated sugar, vegetable oil, and the 3 whole eggs until smooth. Whisk in the 2 ounces of melted chocolate, 1/4 cup warm water, 1 teaspoon vanilla, and 1 teaspoon instant coffee.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and Hershey’s Special Dark cocoa powder.
- Finish Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry streaks remain.
- Bake: Divide the batter evenly among the 16 prepared liners, filling each about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make Praline Pecans: In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1/2 cup light corn syrup. Cook, stirring constantly, until sugar dissolves and mixture is bubbly. Remove from heat and immediately stir in 1/4 cup salted butter, 1 1/2 teaspoons baking soda, and 1 tablespoon vanilla (be careful, it will foam up). Quickly fold in the 1 `/1 cups halved pecans until fully coated. Spread the mixture onto a parchment-lined baking sheet and let cool completely. Once hard, break into small pieces.
- Make Buttercream: In the bowl of a stand mixer fitted with the whisk attachment, whip the 6 egg whites and 1 1/2 cups granulated sugar over a double boiler until the sugar dissolves and the mixture is warm to the touch (about 160°F). Transfer the bowl to the mixer and whip on high speed until stiff, glossy peaks form and the meringue is cool to the touch.
- Finish Buttercream: Switch to the paddle attachment. With the mixer on low, gradually add the 2 cups of room-temperature salted butter, a few tablespoons at a time, waiting until each addition is incorporated before adding the next. Add the 3/4 cup shortening, 1 tablespoon vanilla, and 1 teaspoon real maple syrup. Mix until smooth and fluffy. Finally, fold in the 1 cup of plain pecans and about 3/4 of the crushed praline pecans (reserve the rest for garnish).
- Frost & Serve: Frost the cooled cupcakes with the maple pecan buttercream. Garnish the top of each cupcake with the reserved crushed praline pecans.
Variations
- Mini Cupcakes: Bake as mini cupcakes for about 10-12 minutes to create bite-sized party treats.
- Filling: Core the center of the cooled cupcakes and fill with a dollop of the buttercream or a chocolate ganache before frosting.
- Frosting Swirl: For a dramatic look, use a large open-star piping tip to create high, elegant swirls of buttercream.
- Sundae Style: Serve a cupcake slightly warm in a bowl, topped with a scoop of vanilla ice cream and a drizzle of extra maple syrup.
Tips for Success
- Ensure all ingredients for the buttercream, especially the butter and egg whites, are at true room temperature for a smooth, non-curdled frosting.
- When making the praline pecans, work quickly once you add the baking soda and vanilla, as the mixture will begin to set.
- Use a cookie scoop to divide the cupcake batter evenly among liners for uniform baking and size.
- To check cupcake doneness, look for the tops to spring back lightly when touched, in addition to the clean toothpick test.
Storage & Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in the refrigerator for up to 4 days due to the buttercream. Let them come to room temperature for about 30 minutes before serving for the best texture. Cupcakes are best enjoyed fresh and are not recommended for reheating.
FAQ
Can I use unsalted butter?
Yes, you can substitute unsalted butter. For the frosting, you may want to add a small pinch of salt to taste.
Why is the buttercream recipe so large?
This recipe makes a generous amount of a rich, Swiss meringue-style buttercream to create beautifully tall, fully frosted cupcakes.
Can I make the praline pecans ahead of time?
Absolutely. Make the praline pecans up to a week in advance. Store them in an airtight container at room temperature once completely cooled and hardened.
My buttercream looks curdled. What happened?
This is usually because the meringue was still warm or the butter was too cold. Keep mixing on medium speed; it should eventually come together into a smooth, homogenous frosting as everything reaches the same temperature.
Can I omit the coffee?
Yes. The instant coffee enhances the chocolate flavor without making it taste like coffee. You can simply omit it or replace the warm water with warm milk.
What’s the best way to melt the chocolate?
Melt the 2 ounces of chocolate in a double boiler or in short bursts in the microwave, stirring frequently until smooth. Let it cool slightly before adding to the batter.