Best Mudslide Cupcakes Recipes

Mudslide Cupcakes image

Provided by Cheri Liefeld

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
3 eggs
3/4 cup coffee-flavored liqueur
1/2 cup vegetable oil
1/2 cup cold brewed coffee
1/2 cup butter, softened
1/4 cup milk chocolate chips, melted
1/4 cup coffee-flavored liqueur
4 cups powdered sugar
1 cup whipping cream
1 cup powdered sugar
2 tablespoons Irish cream liqueur
1/4 cup chocolate shavings

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with electric mixer on medium speed until blended. Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low speed until frosting is smooth and creamy. Spoon frosting into decorating bag; refrigerate until ready to use.
In medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with electric mixer on high speed until stiff peaks form. Spoon whipped cream into second decorating bag; refrigerate until ready to use.
Cut tips off decorating bags; place both bags in a larger decorating bag fitted with star tip. Squeeze bag to pipe frosting and whipped cream together on cupcakes. Sprinkle with chocolate shavings. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

Kahlua Mudslide Cupcakes Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 15

For the cupcakes:
1 box chocolate cake mix
3 eggs
1/2 cup vegetable oil
1/2 cup vodka
1/2 cup Kahlúa
1/4 cup Baileys Irish Cream
1 tablespoon espresso powder (instant coffee). Actual espresso works, too.
For the frosting:
1 1/2 sticks butter (12 tablespoons)
4-5 cups confectioners' sugar
1 tablespoon Kahlúa
1 tablespoon Baileys Irish Cream
1 tablespoon vanilla extract
Chocolate sprinkles (optional)

Steps:

Preheat oven to 350 degrees. Line cupcake tins with cupcake papers. In a large bowl, prepare batter according to package directions substituting 1 ¼ cup vodka, Kahlúa and Baileys for the water. Add espresso powder. Mix well. Pour into cupcake tins, filling about ⅔ of the way, and place in oven. Bake for 19-22 minutes until cupcakes spring back when touched. Meanwhile, prepare frosting. Using an electric hand mixer, cream butter and 1 cup confectioners' sugar in a high-sided bowl until fluffy. Add Kahlúa, Baileys and vanilla extract. Mix in remaining sugar, adding more if necessary to reach desired consistency. Let cupcakes cool completely before frosting. Decorate with chocolate sprinkles. Can be refrigerated up to 3 days