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Chocolate Cinnamon Cupcakes with Vanilla Bean Bourbon Frosting, Bourbon Caramel Sauce, and Candied Pecans Recipe


2 cups flour
1 1/2 cups sugar
2/3 cup cocoa
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups coconut milk
1/2 cup brewed and cooled coffee
2/3 cup oil
1 teaspoon vanilla extract
2 teaspoons vinegar
2 cups sugar
1/2 cup water
2/3 cup bourbon
1/4 teaspoon sea salt
2 teaspoons non-hydrogenated vegan margarine (recommended: Earth Balance)
1 cup pecans
1 tablespoon non-hydrogenated vegan margarine, melted (recommended: Earth Balance)
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
14 ounces non-hydrogenated vegetable shortening (recommended: Earth Balance)
4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)
1 pound 12 ounces powdered sugar
1/2 teaspoon vanilla bean paste
1/3 cup bourbon



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