Oh what a Happy Friday it is!!
Im sending you off to the weekend with a double duty recipe. It’s a cocktail and a sweet treat all rolled into one! Pretty awesome right? Besides, who doesn’t need a little Bourbon on a Friday anyway?!?
These cupcakes were born out of one of those overwhelming desire to bake. Do you every get that feeling? I was just sitting on the couch watching some basketball with Michael and all of the sudden it was like, “I-am-going-to-go-crazy-if-I-don’t-bake-a-cupcake-right-this-second.” You know what I mean? Or is it just me?! :/
After you get that feeling the next logical step is to stand in the middle of your kitchen and spin around in slow circles until something strikes your fancy. At this point it is usually good to be home alone because if you have a spouse/roommate/friend in the house with you they may start looking at you like you have completely lost it, but just go with the process.
First thing that caught my eye was the bunch of bananas on the counter. As I kept spinning, I remembered I had a container of chocolate frosting in my cupboard that I had leftover from a mass baking event at work (my job is awesome) that I have been meaning to use up. Ok so I had bananas and chocolate. A good combo, but I was missing something. As I spun around my kitchen thinking “Bananas, chocolate, and…,” it came to me, Bourbon of course! Now, I love Bourbon any old time, but I had a feeling it would be fantastic paired with bananas and chocolate in cupcake form. Man I love it when I am right!!
Sometimes it is the simplest combos that are the best. Bourbon, bananas, your favorite white cake recipe, and a kicked up chocolate frosting = moist, flavorful, rich, and kinda dangerous cupcakes!
Start off by mixing up your cupcake batter. I used my standard vanilla cupcake recipe and just subbed in bourbon for most of the milk. The recipe calls for 1 cup milk, so I used 2/3 cup Bourbon and 1/3 cup milk, but you could use all Bourbon if you wanted! (Because it would just be silly to use less Bourbon )
Once your cake batter is mixed up add in two small bananas, chopped. You don’t want the pieces too big because then they will sink down to the bottom. I chopped mine in about fourths.
Fold in your bananas and spoon into cupcake holders. I found some awesome sports-themed liners, perfect for your March Madness viewing party!
Bake at 350 for 20-25 minutes. Make sure to allow the cupcakes to cool before you frost them!
Speaking of frosting…
All I did for the frosting was whisk together one tub of store bought chocolate frosting and 1/4-1/2 cup Bourbon. You can add the Bourbon to your desired thickness for the frosting. I used closer to a half cup, but we all know how I feel about Bourbon by now. My frosting was the consistency of a ganache…Yum!
When the cupcakes are cool, frost and top with fresh slices of banana (only do this with the ones you are going to eat/serve right away, otherwise the bananas will turn brown!).
These things are awesome!
You get a double dose of Bourbon from the cupcake itself and from the frosting. The banana flavor is there too and the added bananas also make the cupcakes super moist and delicious. These are definitely a slam dunk.
One thing to remember, if you are sharing, make sure to tell people the cupcakes have Bourbon in them! I gave a bunch to my husband to take to work and I had some explaining to do when I got a picture text from one of his co-workers of her 2 year old eating one of these with the frosting smeared all over his face! Whoops! (don’t worry he was fine! )
Call me crazy, but I might have to try turning these cupcakes into a bona-fide cocktail…stay tuned!
Bourbon and Banana Cupcakes
- 2 3/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1/3 cup milk
- 2/3 cup Bourbon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 bananas, chopped
- One tub prepared chocolate frosting
- 1/4 – 1/2 cup Bourbon
Preheat oven to 350 degrees F.
Line 2 muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, mix in the Bourbon, milk and vanilla. When everything is incorporated, fold in the chopped bananas. Spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
Cool the cupcakes completely on a wire rack before icing.
Frost with Chocolate-Bourbon frosting and top with banana slice.