Creating these Chocolate Bourbon Pecan Pie Cupcakes is a fun and rewarding process! Follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.

3. Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, bourbon, and vanilla extract until well combined.

4. Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.

5. Fold in Pecans: Gently fold in the toasted chopped pecans until evenly distributed.

6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

7. Prepare Pecan Pie Filling: In a separate bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla extract. Stir in the chopped pecans.

8. Add Filling to Cupcakes: Use a spoon to add about a tablespoon of the pecan pie filling to the center of each cupcake.

9. Bake: Place the cupcake pan in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

10. Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

11. Make the Butter Pecan Frosting: In a bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the heavy cream and vanilla extract, beating until fluffy. Fold in the finely chopped toasted pecans.

12. Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake generously with the butter pecan frosting.

13. Garnish: Top each frosted cupcake with a whole pecan or a sprinkle of chopped pecans for added flair.