Chocolate Pecan Cupcakes

Autumn is the perfect time to bake. The summer heat has been replaced with cool temperatures, the colours have started to turn beautiful shades of brown, yellow, and red and inspiration has just begun to flow…


This week I made chocolate-pecan and apple-cinnamon cupcakes, ingredients that also remind us that fall has come; The apples have started falling from the trees, farmers have started brewing their own warm cider and families go wandering through the woods on crisp Sunday mornings, on the lookout for nuts and berries with their children.

Here is a delicious recipe for chocolate-pecan cupcakes, I hope you enjoy making them as much as I did!


Cost: ++
Difficulty: +


  • 100g white flour
  • a pinch of salt
  • 2 teaspoons of baking powder
  • 100g of sugar
  • 100g of butter
  • 2 eggs
  • a few drops of liquid cream
  • 150g of black baking chocolate
  • 250g mascarpone
  • 100g icing sugar
  • 50g pecan nuts (cut in half)
  • edible gold dust

About 20 minutes preparation and 12 minutes cooking. Preheat your oven to 200°C (Therm. 6 or 400°F) then lower to 180°C (therm. 5 or 350°F) just before you put in your cupcakes. Line your cupcakes molds with paper.

In a large mixing bowl beat the softened butter and the caster sugar together until frothy and white. Add each egg one by one and beat once more.

Add the flour, baking powder and salt little by little and beat until the mixture is smooth. In a pan, melt the dark chocolate with a few drops of liquid cream then add it to your mixture and fold it in gently.

With a large spoon scoop out a bit of mixture and put it into each mold. Leave about 7mm from the brim so that the mixture doesn’t overflow while baking. Bake your cupcakes for approximatively 12 minutes or until the knife comes out clean. be careful not to overbake else the cupcakes won’t be moist and fluffy.

41141891_543757752740058_7020952149366407168_nOnce the cupcakes are out of the oven, leave them to cool on the table for a few minutes.

Meanwhile, prepare your icing by adding the icing sugar and melted chocolate to the mascarpone and beat with a whisk until smooth.

Pour the icing into a piping bag and start icing each cupcake carefully.

Start icing your cupcakes from the outside in by making swirl movements. Try and be as precise as possible.

Once the cupcakes are iced, add a pecan nut to each one and sprinkle some edible gold dust on top for a magical effect. Don’t forget that the way you present your cupcake changes the persons’ perception of your creation, making it look even more scrumptious!



Check out this lovely cooking blog, with many yummy recipes including one for chocolate cupcakes:



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