Easy Bourbon Chocolate Cake Bombes (Mini Ganache Cupcakes) 2025
Table of Contents
Introduction to Bourbon Chocolate Cake Bombes
Everything really is better when it’s mini – especially when it comes to dessert. These bite-sized Bourbon Chocolate Cake Bombes are tiny marvels of rich flavor and fun, perfect for any occasion that calls for something sweet and a little sophisticated. Imagine a moist, chocolate mini cake infused with a hint of bourbon and coated in a silky chocolate ganache – every forkful feels like an indulgent treat. The combination of deep chocolate and a splash of bourbon (with its subtle notes of vanilla and caramel) makes each mini cake taste extra decadent. Plus, the toasted pecan garnish on top adds just the right touch of crunch and nuttiness, reminiscent of a chocolate pecan cupcake in every bite.
Whether you’re hosting a holiday party, looking for an elegant dessert for a dinner, or just want an easy bourbon dessert to whip up for family, this mini chocolate cake recipe delivers. The cold-brew coffee concentrate in the batter intensifies the chocolate flavor (you won’t taste coffee, but you will taste extra-rich chocolate), and the boozy ganache makes these cakes truly indulgent. Don’t worry if you prefer to skip the alcohol – simply replace the bourbon with a little extra vanilla extract for a non-alcoholic version that’s just as delicious.
These mini Bourbon Chocolate Cake Bombes (think of them as ganache-topped chocolate cupcakes for grown-ups) are as fun to eat as they are easy to make. Scroll down for a quick ingredient table, then read on for a step-by-step guide to baking the cakes, whisking up the bourbon ganache, and putting it all together. By the end, you’ll have a platter of elegant mini desserts that taste like liquid chocolate heaven with a bourbon twist. Let’s get baking!
Ingredients for the Mini Bourbon Chocolate Cakes
Here’s a quick reference table of everything you’ll need for 12 mini Bourbon Chocolate Cake Bombes :
| Ingredient | Amount |
|---|---|
| Baking spray | As needed (for greasing pans) |
| All-purpose flour | 1 cup |
| Granulated sugar | 3/4 cup |
| Light brown sugar (packed) | 1/4 cup |
| Unsweetened cocoa powder (sifted) | 1/4 cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Kosher salt | 1/2 teaspoon |
| Large egg (room temperature) | 1 |
| Sour cream (room temperature) | 1/4 cup |
| Vegetable oil | 1/4 cup |
| Cold-brew coffee concentrate (room temperature) | 1/4 cup |
| Vanilla extract | 1/2 teaspoon |
| Bourbon (divided) | 1/2 tsp (for cake batter) + 2 Tbsp (for ganache) |
| Hot water | 1/2 cup |
| Bittersweet chocolate (60% cacao), chopped | 8 oz (two 4-oz bars) |
| Heavy whipping cream | 1/2 cup |
| Light corn syrup | 1 tablespoon |
| Chopped toasted pecans (for garnish) | as needed |
Why Bourbon? Bourbon’s caramel and vanilla undertones complement the rich chocolate perfectly, adding warmth and depth to these mini chocolate cakes. If you’re baking for kids or prefer to skip the liquor, you can simply omit the bourbon and add an extra splash of vanilla extract in both the cake batter and the ganache.
How to Make the Mini Bourbon Chocolate Cakes Bombes :
Follow these steps to bake the tender, moist chocolate cakes that are the base of our bombes:
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with baking spray or butter. Cut small rounds of parchment paper (about the size of each muffin cup) and press one into the bottom of each cup – this makes it easy to lift out the mini cakes after baking.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking soda, baking powder, and salt. These are your dry ingredients, and whisking them well ensures your batter will be smooth and evenly leavened.
- Whisk the Wet Ingredients: In a separate bowl, beat the egg lightly, then whisk in the sour cream, vegetable oil, cold-brew coffee concentrate, vanilla extract, and the 1/2 teaspoon of bourbon for the batter. (The coffee concentrate will not make your cakes taste like coffee; it actually intensifies the chocolate flavor, making it extra rich.) Make sure these wet ingredients are well combined before proceeding.
- Combine and Add Water: Pour the wet mixture into the dry ingredients. Whisk or stir just until everything is barely combined – you should still have some streaks of flour visible. Then slowly pour in the 1/2 cup of hot water, whisking until the batter is mostly smooth and a bit thinner in consistency. The hot water helps dissolve the cocoa and yields a very moist cake.
- Fill the Tin and Bake: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. This recipe makes 12 mini cakes. Bake in the preheated oven for 12–15 minutes, or until a toothpick inserted into a cake comes out clean or with just a few moist crumbs.
- Cool the Cakes: Remove the pan from the oven and let the cakes cool in the muffin tin on a wire rack for about 5 minutes. Then invert each cake onto the rack, carefully peel off the parchment rounds, and let the mini cakes cool completely (about 30–45 minutes). It’s important they are fully cooled before glazing, or the warm cakes will melt the ganache.
At this point, you should have 12 fluffy little chocolate cakes, each with a hint of bourbon and coffee. They’ll seem simple on their own, but next comes the rich ganache that turns them into gourmet treats.
How to Make the Bourbon Chocolate Ganache
The ganache is what takes these mini cakes over the top. It’s a silky chocolate glaze spiked with bourbon. Here’s how to make it:
- Chop the Chocolate: Finely chop 8 ounces of high-quality bittersweet chocolate (around 60% cacao). Place the chopped chocolate in a medium heatproof bowl. Having the pieces small helps the ganache come together smoothly.
- Heat the Cream and Syrup: In a small saucepan, bring about 1 inch of water to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low so it’s just barely bubbling. In another small bowl, whisk together 1/2 cup of heavy cream and 1 tablespoon of light corn syrup. The corn syrup adds shine and smooth texture to the ganache (you can omit it in a pinch, but your ganache might set a bit firmer).
- Melt the Chocolate: Place the bowl of chopped chocolate over the saucepan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Pour the warm cream-and-syrup mixture over the chocolate. Let it sit for about 1 minute to soften the chocolate, then stir occasionally until the chocolate is completely melted and the mixture is smooth. This should take about 4–5 minutes.
- Add Bourbon: Remove the bowl from heat. Whisk in the remaining 2 tablespoons of bourbon until the ganache is glossy and well blended. The ganache should be pourable and silky. If it seems too thick, you can pop it in the microwave for 10–15 seconds and stir to loosen it up (a quick “pro tip” from the original recipe: if the ganache thickens too much as it sits, small bursts in the microwave will restore that perfect pourable consistency).
Now your bourbon chocolate ganache is ready. It should smell deeply chocolaty with just a hint of bourbon warmth. Let it cool slightly (so it’s not piping hot) but still fluid enough to drizzle over the cakes.
Assembling and Serving the Mini Cakes
These final steps bring everything together into the finished bourbon chocolate ganache cupcakes:
- Place Cakes on a Rack: Set the cooled mini cakes on a wire rack with a parchment- or foil-lined baking sheet underneath to catch drips. This keeps your counter clean and ensures the ganache coats them evenly.
- Glaze with Ganache: Using a spoon or small ladle, pour or drizzle the bourbon ganache over each cake. The ganache should smoothly coat the top and sides of each mini cake. Rotate the cake under the stream of ganache to ensure full coverage. Work quickly enough that the ganache is still warm and liquidy, allowing it to form a lovely shiny coating.
- Garnish with Pecans: Immediately after glazing each cake, sprinkle the chopped toasted pecans on top. The nuts will stick to the wet ganache and add a delicious crunch. If you like, feel free to get creative here – for example, a pinch of flaky sea salt on top adds a nice contrast to the sweetness, or you could add a sprinkle of cocoa nibs or mini chocolate chips for extra texture.
- Chill to Set: After all cakes are glazed and garnished, transfer the rack to the refrigerator (with the tray underneath) and chill for about 30 minutes. This allows the ganache to firm up to a truffle-like finish. Once set, the bombes are ready to serve.
Serving Suggestion: These mini bourbon chocolate cake bombes are rich and decadent, so plan on one or two per person. They’re perfect on a holiday dessert tray, at a cocktail party, or just as a fun after-dinner treat. You can serve them chilled straight from the fridge, or let them sit at room temperature for 10 minutes before eating to soften slightly. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the warm oak notes of bourbon and deep chocolate.
Tips, Substitutions, and Variations for Bourbon Chocolate Cake Bombes
- Non-Alcoholic Option: If you’d rather skip the bourbon, no problem. Omit the bourbon from both the cake batter and the ganache, and add an extra 1/2 teaspoon of vanilla extract in each place instead. Your cakes will still be moist and flavorful, with a gentle vanilla kick.
- Coffee Substitute: The recipe calls for cold-brew coffee concentrate to intensify the chocolate flavor. If you don’t have cold brew, a well-brewed strong coffee or espresso (cool it first) will work. If you want to keep it caffeine-free, just use hot water and accept the cakes might be slightly less rich.
- Nut Variations: The toasted pecans add great texture and a Southern flair (like chocolate pecan cupcakes!), but you can use any chopped toasted nut – walnuts, hazelnuts, or almonds are delicious alternatives. Or skip nuts entirely and decorate with shaved chocolate or a sprinkle of confectioners’ sugar for a different look.
- Chocolate Options: We suggest bittersweet chocolate (around 60% cacao) for the ganache to balance the sweetness. You can use good-quality semisweet chocolate if you prefer a sweeter topping, or dark chocolate (70%+) for an extra-intense flavor. Just be sure to chop it finely so it melts evenly.
- Make-Ahead and Storage: These mini cakes store well. Keep leftovers in an airtight container in the fridge for up to 3 days (the ganache will stay smooth and the cakes moist). You can also freeze unglazed mini cakes (or fully glazed ones) for up to a month; thaw in the fridge before serving. Note that the texture will be best eaten within a couple of days of baking, as the whipped cream and sour cream in the batter mean these cakes are very tender.
- Serving Warm: For an extra special treat, you can gently warm a mini bombe in the microwave for 5–10 seconds to soften the ganache into a gooey drip. Just be careful not to melt the whole thing – you want the ganache to stay slightly set, so it’s best to nuke on low power or in very short bursts.
- Decorating Tips: To make these cupcakes holiday-worthy, use red or green sprinkles (or festive sugar pearls) on the ganache before it sets. A little mint leaf or a dusting of cocoa powder can add visual flair too. And if you’re presenting them at a party, serve each on a mini cupcake liner or paper doily for easy picking.
Enjoy baking and sharing these little bourbon-infused chocolate treats. They’re proof that sometimes the best desserts come in the tiniest packages.
