This is a recipe I really wanted to try. As everyone knows, I’m in love with bourbon right now and the idea of a spiced banana cupcake with a bourbon buttercream and chocolate-bourbon drizzle sounds spectacular. Unfortunately, I made these cupcakes towards the end of February, my vegan month, and was unable to taste any portion of the cupcakes. However, there might be a cupcake in the freezer I’m saving for March, I hope it thaws well…
Jackie should really win an award for wife of the year. For their first anniversary she ordered bacon cupcakes to give to her husband as a gift and for his birthday she ordered these cupcakes. This woman knows the way to her man’s heart.
For those of you that are subscribers I’m sorry the mess up this morning. I started the post but never finished because of a couple late nights and parent teacher conferences. This morning in the post-parent teacher conference hang-over I jumped on the computer to take down the post. Sometimes work really gets in the way of blogging.
So now on a lazy Friday night I have lots of time to write a complete post. According to Ruth, my official taste-tester, these cupcakes were moist and flavorful. The frosting was sweet and bourbon-y. The bourbon-chocolate drizzle was a lovely accompaniment the sweet bourbon goodness.
Now that it’s March 1st, and I’m easing my way back to dairy, butter, eggs, and meat, I had a little taste of left over frosting; it’s sweet, really sweet. The powdered sugar really comes through and the bourbon is present in a lovely way. This is a bourbon cupcake my friends, and I can’t wait to make more.
One Year Ago: Bacon Wrapped Dates Stuffed with Blue Cheese
Banana Bourbon Cupcakes
Adapted from How Sweet It Is
Yield – 14 cupcakes
Banana Spice Cupcakes
1 1/3 cups flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup loosely packed brown sugar
1 teaspoon vanilla
1 1/4 cup mashed bananas (about 3 large)
1/4 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1/3 cup coconut milk
1 cup bittersweet chocolate chips
- Preheat the oven to 350 F.
- Sift together the flour, salt, baking soda, cinnamon, and nutmeg onto parchment paper and set aside
- In a large bowl beat the egg and whisk in the brown sugar until smooth. Whisk in the vanilla, sour cream, and melted butter until well combined. Scrape the bowl as needed.
- Stir in the the dry ingredients and then add the mashed bananas.
- Stir in the milk and chocolate chips and mix until well combined.
- Use a standard ice cream scoop to portion the batter into lined cupcake tins. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Let cool completely on a wire rack.
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons bourbon (I used 3)
- In the bowl of a stand mixer with a paddle attachment, beat the butter until pale yellow. Turn the mixer on low and gradually add the powdered sugar until it is fully incorporated.
- Add in the vanilla and bourbon on low speed and then switch to a high speed for 3-4 minutes or until the frosting is super fluffy. Add more bourbon for a looser frosting if desired.
- Add the frosting to a piping bag with a round tip.
Bourbon Chocolate Ganache & Assembly
4 ounces bittersweet chocolate chips
4 tablespoons heavy cream
1 tablespoon bourbon
- Heat the heavy cream until it is simmering and then pour over the chocolate; stir until all the chocolate is melted.
- Stir in the bourbon until smooth. Allow the ganache to cool slightly.
- Smear a nice dollop of bourbon ganache on top of each cupcake and then pipe a blob on top.
- Drizzle with the remaining ganache.