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Chocolate Pecan Sheet Cupcakes

Chocolate Pecan Sheet Cupcakes

Moist chocolate sheet style cupcakes loaded with pecans and topped with chocolate pecan buttercream
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 24

INGREDIENTS

Cupcakes

  • 1.75 cups all purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • ¾ tsp fine salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ¼ cup unsalted butter melted and cooled
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup hot brewed coffee or hot water
  • ¾ cup chopped pecans lightly toasted
  • ½ cup mini chocolate chips optional.

Chocolate Pecan Frosting

  • ¾ cup unsalted butter softened
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 1.5 tsp vanilla extract
  • ¼ cup heavy cream plus more as needed
  • pinch of salt
  • ½ cup chopped pecans toasted.

Garnish

  • pecan halves optional
  • chocolate shavings optional.

INSTRUCTIONS

Bake Cupcakes

  • Heat oven to 350 F and line 24 muffin cups
  • whisk flour cocoa baking powder baking soda and salt until evenly combined
  • beat sugar eggs oil melted butter and vanilla until smooth
  • mix in dry ingredients in 2 additions alternating with buttermilk then mix just until no dry streaks
  • slowly pour in hot coffee and mix on low until batter is smooth and thin
  • fold in chopped pecans and chocolate chips if using
  • fill cups about 0.67 full and bake until a toothpick comes out with a few moist crumbs about 18 to 20 minutes
  • cool in pan 5 minutes then transfer to a rack to cool completely.

Make Frosting And Finish

  • Beat butter until creamy
  • add powdered sugar cocoa and salt and beat until combined
  • add vanilla and heavy cream and beat until fluffy adding a little more cream if needed for spreading or piping
  • stir in toasted pecans
  • frost cooled cupcakes and add optional garnishes.

Notes

1. Toast pecans for deeper flavor and better texture. Coffee intensifies chocolate flavor and does not taste like coffee. Make buttermilk substitute with 1 cup milk plus 1 tbsp lemon juice and rest 5 minutes. Store airtight at room temperature 2 days or refrigerate 5 days and bring to room temperature before serving

Nutrition

Calories: 280kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g