Mudslide Cupcakes

Kahula and Baileys Buttercream are swirled together and topped onto a rich dark chocolate cupcake to create one delicious combination. Mudslide Cupcakes!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 18

Total Time 48

Servings cupcakes

Calories 385kcal

Author Nicole Crocker

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.

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