I feel like I’m committing a delicious little sin.
Cake, bananas, chocolate, frosting…and bourbon. Yes, please.
I tend to make desserts a bit messy on purpose. If there’s an opportunity to pile on flavor and texture, I take it. That’s exactly what happened here.
This cupcake is unapologetically over-the-top: a banana cupcake studded with chocolate chips, crowned with bourbon buttercream, and dipped in a bourbon chocolate ganache. I couldn’t resist adding more—because why stop at one indulgence when you can combine several?
It’s a bit like getting dressed and deciding every accessory is essential. I keep layering until the result is loud and a little ridiculous, and then I leave the house anyway, proud of the final chaos. The cupcake follows the same philosophy: too many great things, but in the best possible way.
To finish them I added crushed toffee for crunch and extra sweetness. The toffee is optional, but it’s a nice contrast to the soft banana crumb and silky ganache.
Banana Bourbon Cupcakes
Ingredients
Cupcakes
- 1 1/3 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- pinch nutmeg
- 1 large egg
- 3/4 cup loosely packed brown sugar
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed (about 1 1/4 cups)
- 1/4 cup sour cream
- 1/2 cup butter, melted
- 1/3 cup milk
- 1 cup chocolate chips
- 1/2 cup crushed toffee pieces (like Heath chips)
Bourbon Buttercream
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons bourbon
Bourbon Chocolate Ganache
- 4 ounces chopped chocolate
- 3 tablespoons heavy cream
- 1 tablespoon bourbon
Instructions
Cupcakes
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Preheat the oven to 350°F and line a muffin tin with liners.
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Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a bowl and set aside.
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In a larger bowl, whisk the egg with brown sugar until smooth, then stir in vanilla. Add sour cream and melted butter and combine, then fold in the dry ingredients. Stir in mashed bananas and milk until the batter comes together; it will be slightly thick. Fold in chocolate chips. Using an ice cream scoop or 1/4-cup measure, fill liners about two-thirds full. Bake 15–18 minutes or until a toothpick comes out clean. Cool completely before frosting.
Bourbon Buttercream
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Beat butter in a mixer until creamy. With the mixer on low, gradually add powdered sugar until combined. Add vanilla and 2 tablespoons bourbon, then increase speed to medium-high and beat until fluffy, about 3–4 minutes. If the frosting is too thick or you want a stronger bourbon flavor, add the remaining tablespoon of bourbon or more to taste.
Bourbon Chocolate Ganache
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Place chopped chocolate in a bowl. Heat the heavy cream until just beginning to bubble around the edges, then pour over the chocolate. Stir until smooth and glossy, then stir in the bourbon. Use immediately for dipping or drizzling. I dipped about one-third of each cupcake top into the ganache before it set, then sprinkled crushed toffee on top.
Notes
Did you make this recipe?
Share a photo and tag the original creator if you like. Enjoy — and yes, you should probably make these.
You should probably do this.