So, I don’t have a big sweet tooth. I’m more of potato chips kind of gal. I don’t bake much either as it seems like a very complicated process as I’m overly nervous about putting in a little extra or little less of something and blowing up my kitchen. There is no compromise. Everything has to be precise. No room for mistakes. I can’t handle that.
I do, however, once in a while enjoy baking with my little helper AKA my five-year old. More for the experience than anything as he loves to get his little fingers dirty in a bowl of icing or cookie dough. Plus I’m trying to suck in the last of what’s left of my “little” boy. Sigh.
Cupcakes are one of our favorites to make as the possibilities and variations are endless! Petite, sweet, and tasty.
We celebrated one of my co-workers birthdays last week and these Spiked Banana Chocolate Cupcakes were a hit or at least that’s what my co-workers made it seem like. Ha! No, seriously, they are pretty tasty. Chocolate chips and mashed up banana on the inside. Buttercream with a hint of orange liqueur on top. Drizzled with chocolate ganache and sprinkled with crushed toffee pieces.
You should try some. They. are. good. for. you.
- 1 1/3 cup all-purpose flour
- 1 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- pinch of nutmeg
- 1 large egg
- 3/4 cup loosely packed brown sugar
- 1 tsp. vanilla extract
- 3 large ripe bananas, mashed (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 or more
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- 2 Tbsp. orange liqueur (Grand Marnier)
- 4 oz. chocolate, chopped superfine
- 5 Tbsp. heavy cream
- 1 Tbsp. orange liqueur (Grand Marnier)
- Preheat oven to 350F. Line a muffin tin with cupcake liners.
- Combine flour, salt, baking soda, cinnamon, and nutmeg in a bowl and set aside.
- In a large 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, then add mashed bananas and milk, mixing until batter comes together. Mix in chocolate chips.
- Using an ice cream scoop or 1/4 cup measure cup, scoop batter in liners until 3/4 of the way full. Bake for 15-17 minutes. Let cool completely.
- Frost the cupcakes with buttercream using a small spatula or a piping bag with decorate tip. I used Wilton tip #2D. Drizzle with Chocolate Ganache.
- In a medium bowl, beat butter until smooth and creamy with electric mixer. With the mixer on low speed, gradually add in sugar until combined. Add in vanilla and 2 tablespoons of orange liqueur; increase the speed to medium-high and beat until fluffy, about 3-4 minutes. *** Tip: prepare buttercream right before use as it hardens fast if kept in refrigerator.***
- Add chocolate to a large bowl. Heat heavy cream until just hot (bubbling at the edges). Remove from heat and pour over chocolate. Stir constantly until the chocolate is melted and smooth. ***Tip: take the time to chop the chocolate superfine to avoid chunks of unmelted chocolate.*** Once creamy, add in the orange liqueur, mixing in until smooth.
- To drizzle chocolate on your cupcakes, take a small ziploc bag and fill half way with ganache and cut a small hole at the tip of the bag. ***Tip: ganache firms up easily so you may want to wait until your cupcakes are frosted to prepare and use the ganache. ***
- Top off with crushed toffee pieces.
Prepare the cupcakes one day in advance and store overnight in a tightly closed container at room temperature instead of the refrigerator to avoid having dry cupcakes with hard icing.
adapted with slight variation from How Sweet Eats