- 1 cup (2 sticks) unsalted butter, softened
- 8 egg yolks
- 2 cups brown sugar firmly packed
- 1/4 teaspoon salt
- 1/4 teaspoon maple flavoring
- 2 cups pecans finely chopped
About 2 2/3 cups filling.
In medium saucepan, combine butter, egg yolks, brown sugar and salt. Bring to a boil over medium heat, whisking constantly until thickened, about 10 minutes. Remove from heat; stir in maple flavoring and pecans. Transfer to medium bowl; cover surface with plastic wrap to prevent skin from forming. Refrigerate 2 hours or until chilled. Stir before using; chill cupcakes. Refrigerate until ready to serve.