Make the Banana Cupcakes:

1. Combine the egg and brown sugar, mixing until smooth. Stir in the vanilla extract.
2. Add sour cream and melted butter.
3. Combine flour, salt, baking soda, cinnamon, and nutmeg in a bowl and then add to above.
4. Add mashed bananas and milk and stir until mixture is just combined. Do not over mix! The batter will be slightly thick.
5. Line a muffin tin with cupcake liners. Using an ice cream scoop or 1/4 cup measuring cup, scoop batter into cupcake liners until 2/3 of the way full.
6. Bake at 350° Fahrenheit for 20-22 minutes. Let cool completely before frosting.

Bourbon Buttercream:

1. Beat butter until smooth and creamy.
2. With the mixer on low, gradually add powdered sugar until combined.
3. Add vanilla and 2 tablespoons bourbon. Increase mixer speed to medium-high and beat until fluffy, about 3-4 minutes. Add more bourbon if the mixture is too thick or you want a stronger bourbon taste.

Bourbon Chocolate Ganache:

1. Heat heavy cream until just hot. When bubbles are appearing on the edges, remove from heat and pour over chocolate. Stir constantly until the chocolate is melted and smooth.
2. To make the cupcake design that I used, pour the ganache on a plate and gently swirl one side of your banana bourbon cupcake upside down over the ganache.
3. Because I love toffee, I also sprinkled the bourbon ganache with some toffee pieces before the ganache set.