Bourbon Banana Toffee Cupcakes with Bourbon Ganache and Bourbon Buttercream

I love bananas and especially banana bread, banana chocolate chip cookies, and bananas foster.  The thing is, I rarely get to make these sweets since I usually eat all the bananas before they are ripe enough to bake with. 

Today, I just so happened to have a couple ready for a yummy treat! Yum, Yum Yum.

Because of my good fortune today, I decided to make cupcakes inspired by Banana Bourbon Cupcakes from How Sweet It Is and present Bourbon Banana Toffee Cupcakes with Bourbon Ganache and Bourbon Buttercream. 

These banana cupcakes are ripe with flavor and not too sweet. The Bourbon Buttercream is delicious!









Bourbon Banana Toffee Cupcakes

adapted from Hazelnut Crème Brûlée Cupcakes

preheat oven to 375 degrees

15 oz all purpose flour

2 tsp baking powder
1/2 tsp cinnamon

pinch of nutmeg

3/4 tsp salt
3/4 cup butter

3/4 cup dark brown sugar

3/4 cup caster sugar
3 smashed ripe bananas

3 eggs

2 tbsp Bourbon

2 tsp vanilla

1 cup milk

1/2 cup toffee chips
1/2 cup milk chocolate chips

1. In a large bowl combine flour, baking powder, cinnamon, nutmeg, and salt.
2. Cream butter and sugar with mixer on medium-high speed until light and fluffy.
3. Add eggs one at a time, mixing well between additions.
4. Add banana, vanilla and liqueur.
5. Using a wooden spoon, mix in flour and milk alternating between starting and ending with milk.
6. Fold in chips.

Fill liners to 3/4 full. Bake for about 17 minutes or until a tester comes out clean. Makes 24 cupcakes.

Bourbon Ganache

8 oz. dark chocolate (chips or small chunks)
2/3 cup heavy whipping cream
1 tbsp caster sugar
2 tbsp Bourbon
1 tsp vanilla extract

1. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. 
2. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (10 seconds). 
3. Add the extract, sugar, and Bourbon. Stir until combined.

Set aside to cool. Spread on top of cupcakes. Add toffee chips and mini chocolate chips.

Bourbon Buttercream Frosting

1 cup unsalted butter, softened

4 cups powdered sugar

1/2 tsp salt

1 tbsp vanilla bean paste

1 tbsp whipping cream

1-3 tbsp Bourbon

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, salt, and vanilla. Mix well.
2. Add powdered sugar 1 cup at a time alternating with liquids. Add more cream or powdered sugar to achieve desired consistency.

Fill pastry bag with large tip and frost cupcakes. Top with sprinkles if desired.