Banana Bourbon Cupcakes

Banana Bourbon Cupcake

My blog title “Booze, Sugar & Spice” was supposed to be the name of my roller derby team. My roller derby name would’ve been “Rosemary’s Baby”. I was a roller skating queen somewhere around the age of 8. I was fearless, too. In fact, my only broken bone in life came when I tried to jump something (ramp? cat? neighbor child?) at the end of my driveway. Anyway, about 6 months ago I strapped on some skates with a group of friends for the first time in 30 years. I barely made it once around the rink, fell as I was getting off the rink and injured my back/leg/hip for months. There went my dreams of roller derby glory. I can, however, still bring a roller derby attitude to my life and even more important to cupcakes.

This recipe is from the blog “How Sweet It Is” ( ) I don’t remember how I found it, but as soon as I read this post I knew this was a cupcake with roller derby attitude. Bananas, cinnamon, chocolate, bourbon and toffee chips.  If that’s not the definition of Booze, Sugar & Spice, I don’t know what is.

When you have some time, check out the other posts on the blog. It’s funny and best of all the food ideas are PURE GENIUS. I didn’t change a thing for this recipe. It’s my new favorite cupcake.

The last thing I’ll say is the bourbon frosting on these babies is just stupid delicious. I’m trying to figure out how to use it as the cream in my coffee without getting fired for smelling like bourbon.

Banana Bourbon Cupcakes

Make 18 cupcakes

1 1/3 cups all-purpose flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of 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 Butter Cream
1 cup unsalted butter
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons bourbon

Bourbon Chocolate Ganache
4 ounces chocolate, chopped
3 tablespoons heavy cream
1 tablespoon bourbon


Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
Combine flour, salt, baking soda, cinnamon and nutmeg in a bowl and set aside.

In a larger bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add sour cream and melted butter and mix. Stir in dry ingredients, and then add mashed bananas and milk, mixing until batter comes together. Fold in chocolate chips. The batter will be slightly thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners until 2/3 of the way full. Bake for 15-18 minutes. Let cool completely.

Bourbon Butter Cream
In the bowl of an electric mixer, beat butter until smooth and creamy. With the mixer on low speed, gradually add in sugar until it’s combined and all added. Add in vanilla and 2 tablespoons of bourbon, then increase the speed to medium-high and beat until fluffy, about 3-4 minutes. If the frosting still seems too thick (or you just, uh, want more booze), add in remaining bourbon and more if necessary. <—-PJ APPROVED!

Bourbon Chocolate Ganache

Add chocolate to a large bowl. Heat heavy cream until just hot – when bubbles are appearing on the edges, then remove from heat and pour over chocolate. Stir constantly until the chocolate is melted and smooth. Once creamy, add in the bourbon, mixing again until smooth. Use however you’d like – dipping, drizzling, etc. I chose to dip about 1/3 of each cupcake top in the ganache before it firmed up, and then topped it with some crushed toffee pieces.

Until next time, stick a cupcake in your cakehole!

xoxo PJ

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