Possum Pie Cupcakes
Arkansas's beloved Possum Pie transformed into irresistible cupcakes. Four delicious layers - pecan shortbread base, sweetened cream cheese, rich chocolate pudding, and fluffy whipped cream - all in one perfect bite. Don't let the name fool you; there's no possum involved!
Equipment Needed
Instructions
Prepare the pecans: In a food processor, pulse 1 cup of Arkansas pecans until finely ground, being careful not to turn them into butter. You want a flour-like consistency with some small pieces for texture.
Preheat and prep: Preheat your oven to 350°F (175°C). Line 16 cupcake wells with paper liners. In a medium bowl, whisk together the flour, ground pecans, baking powder, and salt.
Make the batter: In a large bowl, beat the butter and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then mix in vanilla. Alternate adding the flour mixture and buttermilk, beginning and ending with flour.
Bake: Divide batter evenly among prepared liners, filling about two-thirds full. Bake for 18-22 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
Make the cream cheese layer: Beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing well. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until combined.
Make the chocolate pudding: Whisk together the pudding mix and cold milk for 2 minutes until thickened. Refrigerate for 5 minutes to set further.
Core the cupcakes: Using a cupcake corer or small knife, remove a cylinder from the center of each cooled cupcake, about 1 inch deep. Reserve the tops for snacking!
Layer the fillings: Pipe or spoon a layer of cream cheese mixture into each cupcake cavity (about 1 tablespoon). Top with a layer of chocolate pudding (about 1 tablespoon). The layers should come to the top of the cupcake.
Make the whipped cream: Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Be careful not to overbeat or it will become grainy.
Top and garnish: Pipe generous swirls of whipped cream on top of each cupcake. Drizzle with melted chocolate, sprinkle with chopped pecans, and add chocolate shavings if desired.
Chill and serve: Refrigerate cupcakes for at least 30 minutes before serving to allow the layers to set. These are best served cold and should be stored in the refrigerator.
💡 Pro Tips & Variations
- Origin story: Possum Pie is an Arkansas and Ozark tradition. The name comes from the dessert "playing possum" - hiding delicious layers beneath that whipped cream top!
- Homemade pudding: For an extra-special version, make chocolate pudding from scratch instead of using instant mix.
- Make ahead: These cupcakes actually taste better the next day after the flavors have melded. Make them up to 24 hours ahead.
- Pecan alternatives: The original Possum Pie uses a pecan-shortbread crust. You can also try adding 1/4 cup crushed pecans to the bottom of each liner before adding batter.
- Flavor variation: Try vanilla or banana pudding instead of chocolate for a different take on this classic.
- Keep them cold: Because of the cream cheese and whipped cream, these must be refrigerated. Bring to the table just before serving.