Mudslide Cupcake Recipes

MUDSLIDE CUPCAKES

Steps:

• Preheat oven to 325 Degrees F. Line 26 standard muffin tins with paper liners.
• In a large mixing bowl combine all dry ingredients.
• Using a whisk mix until all dry ingredients are well combined.
• Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
• Using a 1/4 C measuring cup scoop batter and pour one 1/4 cup full in each paper liner. (Careful not to drip excess on your pan.) Bake for 18 minutes or until toothpick comes out clean. Remove from oven and cool to room temperature.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until fluffy and light in color. Add the confectioner sugar and beat on low until incorporated.
• Add the cocoa powder, Kahula and coffee. Mix on high for 2 minutes. Scrape sides of bowl and mix for an additional minute.Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream the butter for 2-3 minutes until light and fluffy.Add confectioner sugar and mix until smooth.
• Add the vanilla extract and Bailey's Irish Cream and mix until combined.
• There are a few ways to do this.
• I just carefully added a little bit of each frosting in one pastry bag on separate sides.
• Another technique would be to use 3 disposable bags.
• Fill one with Bailey's buttercream, one with Kahula buttercream and then place both bags into the third bag fitted with tip.
• Pipe frosting on cupcakes and top with chocolate curls.

MUDSLIDE CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line cupcake pans with paper liners.
• Whisk together the flour, cocoa, and baking soda in a medium bowl. Combine the coffee and Kahlua in a liquid measuring cup.
• Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until foamy. With the mixer still running, gradually add the granulated sugar. Once incorporated, increase the mixer to medium-high speed and continue beating until stiff peaks form. The egg whites should be glossy, not dry.
• Transfer the egg whites to another bowl and clean our the mixer bowl (or use a second bowl, or use a hand-held electric mixer). With the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy. Add the egg yolks, one at a time. With the mixer on low speed, alternatively add the flour and the coffee-Kahlua mixture, beginning and ending with the flour mixture. Use a rubber spatula to fold in egg whites.
• Divide batter evenly between cupcake pans, filling each about 2/3 - 3/4 full. Bake for 18-20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes then remove to rack to cool completely.
• Beat the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the cocoa powder, Kahlua, and coffee and beat to incorporate. Once the frosting comes together, increase speed to medium-high and beat until smooth and fluffy. Spread or pipe with a decorative tip onto cooled cupcakes.

MUDSLIDE CUPCAKES

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.

MUDSLIDE CUPCAKE

Steps:

• 1. For the cupcakes: 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.
• 11. For the Kahlua buttercream: In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed until smooth.
• 12. Add the cocoa powder, Kahlua, and coffee, adding more powdered sugar if necessary. Set aside.
• 13. For the Bailey's buttercream: 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.
• 14. Add the vanilla extract and Bailey's Irish Cream, mixing well until combined.
• 15. Pipe the buttercream (description of how-to above) onto the cupcakes and garnish with chocolate curls.

SPIKED MUDSLIDE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
• Whisk together the flour, cornstarch, baking powder and salt in a medium bowl; set aside.
• Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, making sure the batter is well mixed before adding the next egg. Beat in the vanilla until blended.
• Alternate folding the flour mixture and the milk into the butter mixture with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. (The batter may look slightly curdled as you mix it, but this is not a problem.) Divide the batter evenly between the prepared pans.
• Bake until the cakes are golden and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, turn out onto cooling racks and let cool completely. Turn the cakes over, and poke the tops all over with the tines of a fork. Generously brush the tops with the liqueur, letting it soak in before brushing on more.
• For the frosting: While the cakes cool, bring a few inches of water to a simmer in a medium saucepan. Set a large heatproof bowl over it (do not let the bowl touch the water), add the egg whites and sugar and whisk until the mixture is warm and the sugar has dissolved, 3 to 4 minutes. Remove the bowl from the pan, and beat the mixture with an electric mixer on medium-high speed until stiff, glossy peaks form, 4 to 7 minutes. Beat in the butter a few pieces at a time, and continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture becomes soupy or looks separated; keep beating and it will come together.) Stir the Kahlua and instant coffee together until dissolved, and beat into the frosting with the mixer running on low speed. Increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

COCKTAIL 'BOX' CUPCAKES 3 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a 12-cup muffin tin with paper liners.
• Prepare the cake mix according to the package instructions.
• Divide the cake batter between 3 medium bowls.
• For the margarita cupcakes: Add the zest of 1 lime a bowl of cake batter and whisk to combine.
• For the mudslide cupcakes: Add 2 teaspoons of cocoa powder to another bowl of cake batter and whisk to combine.
• For the strawberry daiquiri cupcakes: Add 2 tablespoons of strawberry jam to the last bowl of cake batter and whisk to combine.
• Pour the batters into the prepared tin. Bake the cupcakes according to the package instructions, about 15 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
• Remove the cupcakes from the oven and poke the surface of each one with a toothpick at least 8 times.
• For the margarita cupcakes: Brush the tops of the cupcakes with 2 teaspoons of tequila.
• For the mudslide cupcakes: Brush the tops of the cupcakes with 2 teaspoons of coffee liqueur.
• For the strawberry daiquiri cupcakes: Brush the tops of the cupcakes with 2 teaspoons of rum.
• Divide the frosting evenly between 3 medium bowls.
• For the margarita cupcakes: To one bowl, add the remaining zest of 1 lime, lime juice, and 2 teaspoons of tequila and stir to combine.
• For the mudslide cupcakes: To another bowl, add the remaining 2 teaspoons of cocoa powder and 2 teaspoons of coffee liqueur and stir to combine.
• For the strawberry daiquiri: To the last bowl, add the remaining 2 tablespoons of strawberry jam and 2 teaspoons of rum and stir to combine.
• Pipe each flavor of frosting onto the matching cupcakes. Sprinkle the margarita cupcakes with lime zest and the mudslide cupcakes with chocolate shavings.
• Enjoy!

KAHLUA MUDSLIDE CUPCAKES RECIPE - (4.2/5)

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

MUDSLIDE CHEESECAKE

Steps:

• Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., To prepare filling, microwave chocolate chips on high until melted, about 1 minute. Beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low just until blended. Measure out 2 cups batter, and stir in coffee liqueur; add melted chocolate chips and stir until blended. Pour over crust. Add Irish cream liqueur to remaining batter; spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 60-75 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake.

MUDSLIDE COCKTAIL

Steps:

• Fill an old-fashioned glass with 1 cup ice.
• Combine vodka, coffee liqueur, Irish cream, and heavy cream in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared old-fashioned glass.