Ingredients
2
cups Gold Medal™ all-purpose flour
2
cups granulated sugar
1/4
teaspoon salt
1
cup unsalted butter
1
cup water
3
tablespoons unsweetened baking cocoa
1/2
cup buttermilk
1
teaspoon baking soda
1
teaspoon vanilla
2
tablespoons bourbon
2
eggs, beaten
1/2
cup chopped pecans
1/2
cup unsalted butter
3
tablespoons unsweetened baking cocoa
6
tablespoons milk
2 1/2
cups powdered sugar
1
tablespoon bourbon
Pecan halves for garnish, as desired
Preparation
Heat oven to 325°F. Place paper baking cups in 24 regular-size muffin cups.
In large bowl, mix flour, granulated sugar and salt with whisk. Set aside.
In 1-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat, and pour into flour mixture. Mix to combine. Add buttermilk, baking soda, vanilla, 2 tablespoons bourbon and the eggs; mix well to combine. Fold in chopped pecans. Divide batter evenly among muffin cups, filling two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Meanwhile, make Icing. In 1-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat; beat in powdered sugar and 1 tablespoon bourbon. Spoon warm icing over warm cupcakes. Top with pecan halves.
