Mudslide Cupcakes

With a blog name of lovebythecupcake you would think the blog would be full of cupcake recipes. Well here is one, finally! I found this recipe on Pintrest (www.pintrest.com) and adapted it to make it more my own style. The original recipe came from http://www.thecurvycarrot.com/2011/05/31/mudslide-cupcakes/. In that recipe it has you blending the two frostings on top, but I decided to use one as a filling and the other as frosting. Just a warning if you go to make these at home there is alcohol in them, so be careful of where you are serving them. 

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Mudslide Cupcakes

Servings: approximately 20 cupcakes

 

Ingredients

For the cupcakes:

3 eggs, separated and at room temperature

3/4 cup granulated sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 cup light brown sugar, packed

2 and 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 and 1/2 teaspoons baking soda

3/4 cup strong cold coffee

3/4 cup Kahlua

For the Kahlua buttercream:

6 tablespoons unsalted butter, room temperature

3 cups (or more, if needed) powdered sugar

3 tablespoons unsweetened cocoa powder

4 tablespoons Kahlua

3 tablespoons hot coffee

For the Bailey’s buttercream:

16 tablespoons (2 sticks) unsalted butter, room temperature

3 cups powdered sugar

2 teaspoons vanilla extract

4 tablespoons Bailey’s Irish Cream

4 ounces bittersweet chocolate, shaved in curls

Instructions

 For the cupcakes:  

1. Preheat the oven to 350 degrees, and prepare your cupcake pan with your desired liners.

2. In the bowl of your standing mixer fitted with the whisk attachment, beat the egg whites until foamy.

3.  Add the granulated sugar to the eggs with the mixer running and continue to whisk, at medium-high speed, until the mixture is thick, stiff, and glossy.  Transfer the egg white mixture to another bowl, and clean out your standing mixer bowl thoroughly.

4. In your clean mixer bowl, combine the butter and brown sugar and mix on medium speed until light and fluffy, about 1 minute.

5. Add the egg yolks, one at a time, mixing well after each addition.

6. In a separate bowl, combine the flour, cocoa, and baking soda.

7. With the mixer speed on low, slowly add the flour mixture, coffee, and Kahlua alternately, ending with the flour mixture.

8. Stop the mixer, and gently fold in the egg whites into the batter using a rubber spatula, until well-combined.

9. Fill each prepared cupcake liner about two-thirds full.

10.  Bake the cupcakes for about 20-25 minutes, depending on your oven, or until a cake tester inserted into the center comes out clean. Let cool completely.

For the Kahlua buttercream:  

1. In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed until smooth.

2. Add the cocoa powder, Kahlua, and coffee, adding more powdered sugar if necessary.  Set aside.

 For the Bailey’s buttercream:

1. In the bowl of your standing mixer fitted with the paddle attachment (or another bowl if you are getting tired of cleaning your mixer bowl out….), combine the butter and powdered sugar until smooth.

2. Add the vanilla extract and Bailey’s Irish Cream, mixing well until combined.

3. Pipe the buttercream (description of how-to above) onto the cupcakes and garnish with chocolate curls.

Putting it all together:

1. Let the cupcakes cool completely.

2. To fill the cupcakes there are 3 options. You can use the bottom of the frosting tip you are going to use to frost the cupcakes to make a small hole to fill with the Kahluha frosting. Or you can use a small spoon to scoop out some of the cupcake top to make a hole for the filling. The third option is to buy the Wilton cupcake filler tip. I chose to do the filler tip because that was what I had with me in my kitchen. 

3. Frost the cupcakes. 

4. Eat and Enjoy!

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