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1
Preheat the oven to 350 degrees F. Line a regular-size cupcake pan with 12 cupcake liners.
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2
Combine the flour, granulated sugar, cocoa, baking soda, baking powder, milk, coffee, vegetable oil, vanilla and egg in a large bowl.
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3
Beat until smooth.
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4
Bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes.
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5
Cool the cupcakes completely.
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6
To assemble: Poke a hole into each cupcake with the handle of a wooden spoon.
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7
Fill the cupcakes with about 1 teaspoon Chocolate Bourbon Ganache.
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8
Generously frost the top of each cupcake with Chocolate Buttercream Frosting.
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9
Place 2 pieces of Pecan Praline Cookie in the top of each cupcake.
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10
This recipe was created by a contestant during a cooking competition.
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11
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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12
Beat the butter in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
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13
Add the powdered sugar 1 cup at a time until incorporated.
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14
Mix in the cocoa.
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15
Add the milk and vanilla and beat until light and fluffy.
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16
Put the frosting into a pastry bag and cut 1/2-inch off the tip.
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17
Place the semisweet chocolate chips in a heatproof glass bowl.
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18
Add the heavy whipping cream, place in the microwave and melt in 30 second intervals until completely melted.
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19
Using a hand whisk, whip the melted chocolate and cream until smooth.
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20
Add the bourbon.
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21
Put the ganache in a pastry bag.
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22
Preheat the oven to 300 degrees F. Place the heavy cream, granulated sugar and butter in a saucepan over medium-high heat and bring to a boil.
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23
Remove from the heat and stir in the flour and pecans.
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24
Spread the cookie batter onto a parchment-lined cookie sheet and bake until golden brown, 20 to 25 minutes.
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25
Remove from the oven and let completely cool.
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26
When completely cooled, break into pieces.
