MUDSLIDE CUPCAKES
Kahula and Baileys Buttercream are swirled together and topped onto a rich dark chocolate cupcake to create one delicious combination. Mudslide Cupcakes!
Provided by Nicole Crocker
Categories Dessert
Time 48m
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 1 cupcake, Calories 385 kcal, Carbohydrate 56 g, Protein 3 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 237 mg, Fiber 2 g, Sugar 47 g
MUDSLIDE CUPCAKES
Mudslide Cupcakes are the perfect treat for any coffee or chocolate lover! Wait until you bite into the soft and light cake and the luscious, rich, chocolate-y buttercream frosting.
Provided by Tessa Arias
Categories Dessert
Time 45m
Number Of Ingredients 14
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
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 CUPCAKE
Make and share this Mudslide Cupcake recipe from Food.com.
Provided by Kristenblakley
Categories Dessert
Time 1h5m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 407.6, Fat 15.9, SaturatedFat 9.8, Cholesterol 62.9, Sodium 188.5, Carbohydrate 61.6, Fiber 1.1, Sugar 50.5, Protein 2.7
SPIKED MUDSLIDE CAKE
This old-fashioned cake is buttery, tender and not too sweet, with a slightly dense crumb. The elegant frosting, made with a meringue-based buttercream, is perfumed with coffee liqueur. Make sure your butter is at room temperature, and beat it with the sugar for the full five minutes so the cake will bake up light and fully risen. It tastes best when served the day it is baked.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 15
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.
KAHLUA MUDSLIDE CUPCAKES RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 15
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
Share this creamy adults-only drink with the chocolate lover in your life. For extra indulgence, grate over some chocolate before serving
Provided by Liberty Mendez
Categories Cocktails, Drink
Time 7m
Number Of Ingredients 6
Steps:
- Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
- Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
- Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.
Nutrition Facts : Calories 656 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
More about "mudslide cupcakes recipes"
MUDSLIDE CUPCAKES RECIPE | WILTON
From wilton.com
Servings 24Category Recipes-Cupcake-Batters
PUMPKIN MUDSLIDE CUPCAKES - PAULA DEEN
From pauladeen.com
MUDSLIDE CUPCAKES - AMERICAN RECIPES
From fooddiez.com
KAHLUA MUDSLIDE CUPCAKES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MUDSLIDE CUPCAKES RECIPE
From pinterest.de
DUBLIN MUDSLIDE CUPCAKES – TRAMPLING ROSE
From tramplingrose.com
MUDSLIDE CUPCAKES | YUMOLICIOUS RECIPES
From yumolicious-recipes.com
MUDSLIDE CUPCAKES - BAKERS ROYALE
From bakersroyale.com
MUDSLIDE CUPCAKES - RECIPE - CUPCAKE RECIPES
From cupcakedb.com
MUDSLIDE CUPCAKE RECIPE - PINTEREST.CA
From pinterest.ca
MUDSLIDE CUPCAKES | PUNCHFORK
From punchfork.com
KAHLUA MUDSLIDE CUPCAKES | THE BRUNETTE BAKER
From thebrunettebaker.com
MUDSLIDE CUPCAKES RECIPE BY DIAMOND BRIDGES - MASTERCOOK
From mastercook.com
MUDSLIDE CUPCAKE - PLAIN.RECIPES
From plain.recipes
WHAT COULD BE BETTER THAN MUDSLIDE CUPCAKES?
From kellystilwell.com
MUDSLIDE CUPCAKES RECIPE - MASTERCOOK
From mastercook.com
DECADENT MUDSLIDE CUPCAKES - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
MUDSLIDE CUPCAKES - AMERICAN RECIPES
From fooddiez.com
MUDSLIDE CUPCAKES | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
MUDSLIDE CUPCAKES RECIPE | SAY MMM
From saymmm.com
MUDSLIDE CUPCAKES - CUPCAKE DAILY BLOG - BEST CUPCAKE ...
From thecupcakedailyblog.com
MUDSLIDE CUPCAKES - CORNER CUPCAKE
From cornercupcake.com
OOZY BOOZY MUDSLIDE CUPCAKES — VEGGIES MADE GREAT
From veggiesmadegreat.com
MUDSLIDE RECIPES - KEYINGREDIENT
From keyingredient.com
MUDSLIDE CUPCAKES | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
CHOCOLATE MUDSLIDE CAKE RECIPE | CHOCOLATE CAKE WITH GANACHE
From beyondfrosting.com
DECADENT MUDSLIDE CUPCAKES | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
MUDSLIDE CUPCAKES WITH BAILEYS IRISH CREAM - COOK'N IS FUN ...
From piarecipes.com
MUDSLIDE CUPCAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MUDSLIDE POKE CAKE - BEYOND FROSTING
From beyondfrosting.com
7 BOOZY CUPCAKE RECIPES ... - ALLWOMENSTALK
From food.allwomenstalk.com
SALTED CARAMEL CHOCOLATE MUDSLIDE CUPCAKE RECIPE | CUPCAKE ...
From youtube.com
MUDSLIDE CUPCAKES RECIPE BY DIAMOND BRIDGES
From thedailymeal.com
MUDSLIDE DRINK RECIPE – KAHLúA
From kahlua.com
MUDSLIDE CUPCAKES
From pinterest.com
MUDSLIDE CUPCAKES
From pinterest.ca
19 BEST MUDSLIDE DESSERT RECIPES—DELISH.COM
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love