Step 1: Gather your cupcake ingredients.
Step 2: Preheat oven to 325°F. Place paper baking cups in 24 regular-size muffin cups.
Step 3: In large bowl, mix the flour, granulated sugar and salt with a whisk. Set aside.
Step 4: Using a one-quart saucepan, heat one cup of butter, water, and three tablespoons of baking cocoa to boiling.
Step 5: Remove from heat and pour into flour mixture. Mix to combine. Add buttermilk, baking soda, vanilla, bourbon and eggs. Mix well to combine and then fold in chopped pecans. Divide the batter evenly among muffin cups, filling them two-thirds full. Bake for 20 to 25 minutes.
Step 6: Meanwhile, gather your ingredients for the frosting.
Step 7: Using a one-quart saucepan, heat butter, baking cocoa and milk to simmering. Remove from heat; beat in powdered sugar and bourbon. Spoon warm icing over warm cupcakes and top with pecan halves.
Step8:To make the frosting, use a medium bowl to beat the whipping cream with powdered sugar and vanilla extract until it’s thick and holds stiff peaks. Spoon on top of the cupcakes or use a piping bag and a star tip to make a decorative swirl.
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