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1
For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 18 cupcake liners.
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2
Sift the sugar, flour, cocoa, cinnamon, baking soda, and salt into a medium bowl.
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Set the bowl aside.
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4
In a small bowl, whisk together the coconut milk, coffee, oil, and vanilla.
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5
Add the wet ingredients to the dry ingredients and whisk until just incorporated.
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6
Add vinegar and incorporate.
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Do not over mix the batter.
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8
Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes.
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9
Cool the cupcakes completely.
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10
For the sauce: In a small, heavy-bottomed saucepan, stir together the sugar and water.
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Cover and bring to a boil.
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Let boil until the mixture starts to turn brown, about 20 minutes.
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13
Remove from the heat and stir with a whisk.
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Add the bourbon and salt and continue stirring.
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15
Once the bubbling stops, add the margarine and whisk until melted and distributed.
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Let cool completely and pour into a clean squirt bottle.
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17
For the pecans: In a large bowl, toss the pecans with the melted margarine until all the pecans are coated.
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18
In a separate bowl, mix the cinnamon, sugar, and sea salt.
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Toss into the pecan mixture and coat evenly.
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Spread the pecans out on a baking sheet lined with parchment paper, making sure the pecans are not overlapping.
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Bake for 6 to 8 minutes.
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Let cool completely.
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For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined.
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Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly.
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On low speed, slowly add the sugar a little at a time.
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Once the sugar is incorporated, add the vanilla paste and bourbon and mix on low until the liquids are incorporated.
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Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes.
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28
Put the frosting into a pastry bag fitted with a large star tip.
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To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake.
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30
Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake.
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31
Pipe a dollop of vanilla bean bourbon frosting onto of each cupcake.
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32
Drizzle the top with more bourbon caramel sauce and sprinkle with candied pecans to garnish.
