Cupcakes

1. Preheat oven to 350 degrees.
2. Mix together the cake mix, eggs, yogurt, bourbon, and cappuccino.
3. Beat the ingredients on medium for 2 minutes.
4. Fill cupcake tins 2/3 full.
5. Bake for 18-19 minutes.
6. Allow to cool completely.
7. While the cupcakes are baking, whip up the candied bourbon pecans
8. When the cupcakes come out of the oven, bake the pecans for 15 minutes.
9. Then allow to cool.
10. After cupcakes are completely cool, use a medium scoop or melon baller to scoop out nearly all the middle of the cupcakes. Then, set aside.

Pecan Pie Filling

1. Combine corn starch, sugar, and butter over medium heat.
2. Add corn syrup, salt, and slightly beaten eggs.
3. Whisk continuously so the eggs do not scramble.
4. When it reaches a boil, turn the fire down to medium low and continue whisking for about 5 minutes. It will thicken almost like caramel.
5. Remove from heat and add the chopped pecans and vanilla.
6. Chill in the fridge for at least an hour, until completely cooled.
7. Fill each cupcake to the top with the pie filling.

Brown Butter Brown Sugar Frosting

1. Brown the butter over medium heat until brown flecks form and it smells nutty.
2. Immediately remove from heat and place in mixing bowl. Chill in the fridge for a few minutes until cool.
3. Once cool, add softened butter and brown sugar and whip on medium until smooth.
4. Add 1 cup of powdered sugar at a time.
5. After 2 cups of powdered sugar, add 1-2 tablespoons of cream.
6. Add 1-2 more cups of powdered sugar and 1-2 tablespoons more of cream.
7. Once the frosting is the right consistency (you may need to add more powdered sugar or cream), then whip it on high for 5-7 minutes, until it nearly doubles in size.
8. With a large round tip, pipe it onto the cupcakes to completely cover the pie filling.
9. Garnish with a candied bourbon pecan on top and a few sprinkles of chopped candied bourbon pecans.