stubbs_honey_pecan_barbq_chocolate_cupcakes.jpg
dessert

Stubb’s Honey Pecan Bar-B-Q Chocolate Cupcakes

  • 24

    Ingredients

Ingredients

  • 2 cup turbinado sugar (raw cane sugar)
  • 1 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup Stubb’s Honey Pecan Bar-B-Q Sauce
  • 1/2 cup vegetable oil
  • 2 teaspoon vanilla
  • 1 cup boiling water
  • 1 cup (2 sticks) room temperature unsalted butter
  • 1/2 cup honey
  • 4 cup powdered sugar
  • 2 tablespoon sour cream
  • Mix in boiling water to thin out the batter with a large spoon until smooth & shiny
  • Fill the lined cups only half full.
  • Bake for about 40 minutes (15-20 for mini cupcakes). Rotate the pan position half way through. Cupcakes are done when a toothpick poked in the center of the cake comes out clean.
  • Remove from the oven and let cool in the pan on a wire rack
  • In a large bowl, with an electric hand or stand mixer, cream together the butter & honey until fluffy (about 2 minutes).  Add two cups of powdered sugar.  Re-start mixer on low to incorporate the sugar & move it up to a medium setting until smooth & creamy, about 3-5 minutes.  Use a spatula to scrape down the bowls edge.
  • Then add the two remaining cups of powdered sugar and mix on low speed to incorporate while scraping down the bowls edge.  Finally with the mixer on low, add in the sour cream, moving the mixer setting to medium until the frosting is smooth and silky.  Add additional powdered sugar by tablespoon until desired consistency is met.
  • Scoop frosting into a piping bag using a large star tip or alternatively into the corner of a gallon size plastic bag. Leave enough room for your hand to squeeze the top closed and. If using a plastic bag, cut the tip off the end corner.
  • Pipe frosting onto cool cup cakes. Garnish with a toasted or candied pecan (optional).

Instructions

  • Line muffin pans with paper cups and preheat oven to 350°F.

  • Mix in boiling water to thin out the batter with a large spoon until smooth & shiny

  • Fill the lined cups only half full.

  • Bake for about 40 minutes (15-20 for mini cupcakes). Rotate the pan position half way through. Cupcakes are done when a toothpick poked in the center of the cake comes out clean.

  • Remove from the oven and let cool in the pan on a wire rack

  • In a large bowl, with an electric hand or stand mixer, cream together the butter & honey until fluffy (about 2 minutes).  Add two cups of powdered sugar.  Re-start mixer on low to incorporate the sugar & move it up to a medium setting until smooth & creamy, about 3-5 minutes.  Use a spatula to scrape down the bowls edge.

  • Then add the two remaining cups of powdered sugar and mix on low speed to incorporate while scraping down the bowls edge.  Finally with the mixer on low, add in the sour cream, moving the mixer setting to medium until the frosting is smooth and silky.  Add additional powdered sugar by tablespoon until desired consistency is met.

  • Scoop frosting into a piping bag using a large star tip or alternatively into the corner of a gallon size plastic bag. Leave enough room for your hand to squeeze the top closed and. If using a plastic bag, cut the tip off the end corner.

  • Pipe frosting onto cool cup cakes. Garnish with a toasted or candied pecan (optional).

Nutrition information (per Serving)