MUDSLIDE CUPCAKES
Add coffee-flavored liqueur and brewed coffee to Betty Crocker™ Super Moist™ triple chocolate fudge cake mix for Mudslide Cupcakes that satisfy the collective sweet tooth of the over-21 crowd.
Provided by Cheri Liefeld
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 13
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
MUDSLIDE BROWNIES
Steps:
- Preheat oven to 350 degrees F. Lightly spray a 9 by 13-inch baking pan with butter-flavored cooking spray; set aside.
- In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and mudslide drink. Mix well to combine. Transfer to prepared baking pan and set aside.
- In a medium bowl, combine instant coffee and 1 tablespoon of hot water. Stir together until all the coffee has dissolved. Add cream cheese, sugar and remaining egg. Using an electric mixer beat on low speed until smooth. Fold in chocolate chips. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
- Bake in preheated oven for 40 to 45 minutes. Remove from oven and cool completely.
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