Kahula and Baileys Buttercream are swirled together and topped onto a rich dark chocolate cupcake to create one delicious combination. Mudslide Cupcakes!
There are so many tantalizing cupcake flavors and combinations out there these days. They’re not just a sweet treat that children enjoy. Adults like to have their cake and eat it too which make these delicious Mudslide Cupcakes perfect for your next adult party. I made these yummy adult cupcakes for a “Ladies Night Out” fundraiser for our local school cheerleading team. The team mom’s got together and created a fun night out event which included shopping, raffles and a Dj to keep everyone entertained. After all that shopping and dancing the ladies needed a little treat to recharge. The cupcakes, which also included my Chocolate Raspberry Cupcakes {with Chambord Ganache Filling} and Salted Caramel Cupcakes were the perfect little sweet treats to top off a great night out!
Mudslide Cupcakes
Ingredients
For the Cupcakes:
- 1 3/4 Cup All-purpose flour
- 2 Cups Sugar
- 3/4 Cup Unsweetened cocoa
- 1 Tablespoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 Cup Buttermilk
- 1 Cup Strong brewed coffee
- 1/2 Cup Canola oil
- 3 1/2 teaspoons Vanilla
- 3 Large eggs
For the Kahlua buttercream:
- 6 Tablespoons Unsalted butter softened
- 3 Cups Confectioner sugar
- 3 Tablespoons Unsweetened cocoa powder
- 4 Tablespoons Kahlua
- 3 Tablespoons Brewed coffee cooled
For the Bailey’s buttercream:
- 2 Sticks Unsalted butter softened
- 3 Cups Confectioner sugar
- 2 tespoons Vanilla extract
- 4 Tablespoons Bailey’s Irish Cream
For Garnish
- 4 ounces Bittersweet chocolate shaved in curls
Instructions
For the Cupcakes:
- 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.
For the Kahula Buttercream:
- 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.
For the Bailey's Buttercream:
- 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.
Pipe frosting on Cupcakes:
- 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
These Mudslide Cupcakes are absolutely delicious! Make sure you also check out the other yummy cupcake recipes I have to share!
Chocolate Raspberry Cupcakes {with Chambord Ganache Filling}
I will be sharing this recipe at the following link parties:
Let’s get Real
Oh yum. All of these cupcakes sound delicious. I’ll take a dozen of each please!
Blessings,
Shari
You are going to do me in with all these awesome desserts! Thanks for linking it up with us at Foodie Fridays!!
Stopping by from Strut Your Stuff Saturday link party. So pretty! Pinning!
Thanks Melinda!
What a beautiful cupcake! Love the photo! Man, I could go for a few of these right now! #ineedasugarrush
Thanks for stopping by Chris! Glad you like the photo! That’s a huge compliment coming from you cuz you always have awesome pics!
Oh Nicole…these look amazing!!! So glad you linked them with us at #Foodie Fridays! I will definitely have to find time to make these 🙂
Thank you Mila!
These look fabulously dark and I love the two tone buttercream! P.s. found you on sweet and savoury Sundays.
These sound delicious! What an awesome combination.
Thanks Jolena! Glad you stopped by!
A Baileys AND Kahlua icing, how divine! This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!
Hi, are you sure its supposed tp be 1 tablespoon of baking soda, i thought that was way too much and my cupcakes puffed way up and then fell.????
Hi Kit, yes that is definitely correct. I have made this particular recipe hundreds and hundreds of times. It’s one of my most popular cake flavors that people order. The cupcakes will sink a bit after being removed from the oven but if they sink too much it is possible that they may not have been quite done. The only other thing I can think of is if another ingredient like eggs were possibly forgotten?
YUM! I’m going to try these asap. Love chocolate! And tomorrow’s my birthday, so….
Happy Birthday! These cupcakes are definitely the perfect way to celebrate!