Mudslide Cupcakes

I couldn’t wait to share this with you.  I have several other recipes to share, but you know what?  This gets first in line today.

I figured I’ve had this blog for almost a year now, and I really haven’t done too many boozy cupcakes.  I think I have said before that sometimes I feel like the alcohol masks the flavors underneath instead of enhancing them.  I tend to stay away from the boozy desserts in general….and I also tend to stay away from coffee-flavored desserts.  Some people don’t like cherries, some don’t like mint, well, I don’t care too much for coffee flavored desserts.  It’s weird because I drink coffee about 5 days a week, and I can’t seem to get my day going until I have my silver thermos in-hand on my long commutes into downtown.  I love coffee…in a mug..with some cream..and maybe with a doughnut.  But, here I am, swiftly changing my mind.  Maybe I am becoming more of a grown-up.  ;)

I decided to make Mudslide Cupcakes as an opportunity to delve into a world unknown: a coffee-flavored boozy cupcake.  I don’t know what compelled me to try them when I have so many other types of cupcake recipes bookmarked, but, boy, I am glad I did.

Now, let’s talk about the piping swirl.  Here’s what I did:  I cut the tips off  (like I normally do) of two disposable pastry bags.  I filled each one with the different frostings (without the couplers), and then placed both bags into another disposable pastry bag fitted with my desired tip.  It was a little tricky because the two frostings had slightly different consistencies, so when I piped, one came out a little better than the other.  The next time I make these (or try the double piping swirl), I will try to adjust the frostings to get more similar consistencies.

Back to the cupcakes: these are seriously some of the moistest cupcakes I have ever had.  Sometimes I feel like chocolate cakes/cupcakes dry out a little bit, but even after two days in the refrigerator, they were still moist, rich, and velvety.  And the frostings?  Oh dear.  Let’s just say that I sampled the frostings generously while making them.  And I will warn you: these cupcakes definitely have a boozy taste. I have a very newly expecting friend, and I took an extra batch of non-boozy cupcakes to a party because I was little concerned that it might be a little too much for her, and I wanted her to be able to enjoy some cupcakes, too!

 

 

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

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.

Source:  Kahlua Cupcakes and Kahlua Buttercream directly from WorthTheWisk, Bailey’s Buttercream from Food.com

 

May 31, 2011 - 7:02 am

Annie - Yum. Me likey. Now I want a real mudslide too, and it’s 7 am.

May 31, 2011 - 7:02 am

Blog is the New Black - Awesome combo of frostings here! These sound so wonderful!

May 31, 2011 - 11:26 am

Kristen - I just love how the Baileys/Kahlua frostings mix here, so cute! Reminds me of getting a soft-serve swirl ice cream cone! :)

May 31, 2011 - 12:05 pm

Lauren at Keep It Sweet - Oh wow, so glad you took a chance on liquor and coffee because these look out of this world!!!

May 31, 2011 - 5:22 pm

Jen of My Tiny Oven - WOW! These look so yummy! I love Baileys. These are for sure going on the “To Make” list!

May 31, 2011 - 5:43 pm

Patsy - You said that you made your expecting friend some “non boozy” cupcakes. Did you mean a non boozy version of these. If so, how do you make them non boozy?

May 31, 2011 - 6:30 pm

Happy When Not Hungry - These cupcakes are soo beautiful!!! Love the flavor too. Yum!

May 31, 2011 - 6:54 pm

srlacy - Hey Patsy!

I actually made (ironically enough) Butterbeer cupcakes in honor of the upcoming Harry Potter movie. They actually don’t have any alcohol in them..so that’s what she had. I tried to rack my brain to come up with a non-alcoholic version of this cupcake, but I couldn’t. But, I bet if you made chocolate cupcakes with chocolate fudge icing and vanilla or white chocolate icing, you could get the same look (and a great taste, too!)

And, the Butterbeer cupcakes will be posted soon!

May 31, 2011 - 11:11 pm

Patty - Lovely way to enjoy a little booze! So pretty too :)

June 1, 2011 - 3:34 am

maggie - Looks so yummy. I’d love to try to make your cupcakes. Two frostings, great idea!

June 1, 2011 - 6:54 am

Anna - These look stunning, I love the swirled frosting!

June 1, 2011 - 12:53 pm

Julis - I cant contain myself. These.Are.Fabulous! Bailey’s AND Kahlua. Oh My.

I feel like so many blogs show pretty pictures, but don’t tell me how to achieve the look. I need to try the swirl piping using the technique you described, thanks for the explanation.

June 1, 2011 - 9:13 pm

Casey - These look too pretty to eat!

June 1, 2011 - 10:27 pm

Jenn (Cookies Cupcakes Cardio) - I had NO idea there was such a combination like this for cupcakes!!! Genius. I love kahlua, I love Bailey’s and “there’s a boozy taste”???? Count me IN!

June 3, 2011 - 3:53 am

Jun - Love this. Bailey, Kahlua… Love this!!!

June 5, 2011 - 1:33 pm

Kelli - These cupcakes were one of the most delicious things I have ever eaten! EVER! Amazing! Thank you so much for sharing them with us!

June 8, 2011 - 2:11 am

Paula at Dishing The Divine - saw the picture of this and said, out loud, “Wow… those look *amazing*”

I don’t say that often about cupcakes. These look *amazing.* Great photos! :)

June 8, 2011 - 8:05 pm

Bourbonnatrix - those are some very pretty cupcakes, boozy or not! thanks for explaining the two tone frosting job. seems like the least messy way to do it :)

June 10, 2011 - 6:04 am

Nichole - I found your website through stumbler.com; and I just have to say, your blog is absolutely stunning. Not only are the pictures you submit extremely appetizing, but your instructions are so flawless, you inspired me to not only cook, but to begin a recipe folder on my computer.

Thank you!

July 20, 2011 - 12:39 pm

Booze-infused Cupcakes to Lift Your Spirits | Yummly - [...] Mudslide Cupcake (from The Curvy Carrot) [...]

July 25, 2011 - 1:40 am

Kristin - Made these tonight for a party I was going to and they were a HUGE hit! Thanks for the warning about the frostings being different consistencies!

December 29, 2011 - 7:15 pm

New Year’s Eve Cupcakes – DessertedPlanet.com - [...] Mudslide Cupcakes [...]

July 5, 2012 - 3:16 pm

Mudslide Cupcakes (in which Chef Juje Learns to Bake) « Chef Juje - [...] recipe came from The Curvy Carrot (awesome name, by the way) and she does a phenomenal job of explaining all the steps.   The best [...]

July 6, 2012 - 10:18 am

Mudslide Cupcakes | Chef Juje - [...] lost on them.  Alas.  The key to a crowd-pleaser is to know your audience. The recipe came from The Curvy Carrot  (awesome name, by the way) and she does a phenomenal job of explaining all the steps.   The best [...]

August 18, 2012 - 8:59 pm

— fuzzypinkslippers.com - [...] cupcakes with kahlua and bailey’s buttercream. (Source: http://www.thecurvycarrot.com/2011/05/31/mudslide-cupcakes/) Tweet Share [...]

September 6, 2012 - 7:26 pm

Chocolate Mudslide Cupcakes | Chocolate Cake Blog - [...] Via and recipe available at thecurvycarrot.com [...]

September 23, 2012 - 11:36 pm

Amber - So the kahlua has only 6 Tbsp of butter, but the Baileys has 16??

September 24, 2012 - 8:41 am

srlacy - Hi Amber-
Yes, and as I pointed out in the header, they were of slightly different consistencies. If you would like, please check out the original sources of the recipes (at the bottom of the post). Please feel free to substitute your own favorites.

October 25, 2012 - 9:14 am

Elisa - I had a lot of problems making these cupcakes and I’m not sure what I did wrong. The cake part was on the dry side, definitely not moist like yours. Both frostings came out on the soupy side. I was using the Bailey’s frosting as a filling for the cupcake, so that wasn’t so bad, but the Kahlua frosting…. When I added the hot coffee to the butter/sugar mix, it turned to liquid. I had to add a lot more sugar (2 more cups) to get it to a consistency that would stay on the cupcake and not flow off. Any suggestions on how to improve my results next time?

October 25, 2012 - 12:34 pm

srlacy - Hi Elisa-
Not sure what went wrong there, but it certainly does not sound right. I know that the consistencies of the frostings are different, however, it shouldn’t be as runny as the way you described it. Since I am not sure what exactly went wrong, I can’t offer any suggestions. If anyone out there has any ideas, feel free to chime in.

October 25, 2012 - 4:31 pm

Lisa - Arteco makes a dual chambered disposable pastry bag that makes piping two different frostings or colors at the same time very easy. I think I found mine online at Kitchen Krafts. All you do is fill both sides with the different frostings and I put mine in a larger nylon pastry bag fitted with the tip I wanted

October 26, 2012 - 1:09 pm

Kahlua Cream Mudslide Cupcakes - [...] The Curvy Cupcake‘s delicious mudslide cupcakes and Kahlua cream can be found on her [...]

November 1, 2012 - 5:03 pm

Trick-or-Treat! « NuTRItious Adventures - [...] did all the baking last Friday. All of it. I made three types of cupcakes – mudslide, car bomb, and cookie dough – as well as chocolate chip cookies, mint cookie dough truffles, [...]

November 7, 2012 - 11:23 pm

Frankey - Omg……I just made these amazing cupcakes they are wonderful……as wonderful as they look the recipe was perfect…..thanks so much for sharing…..these will be a small part of our lives from now on….thanks again…!

November 15, 2012 - 12:41 pm

Mudslide Cupcakes | Cupcake Recipes - [...] thecurvycarrot.com Pin ItShare Posted by admin in All Chocolate Cupcake Recipes and tagged with Chocolate, Cocoa [...]

December 5, 2012 - 3:41 pm

Kaitlyn - I made these cupcakes and I cannot even begin to tell you how absolutely delicious these are.

December 5, 2012 - 4:01 pm

Pintrest Review: Mudslide Cupcakes | K's Cupcakes - [...] found this recipe on Pinterst (Follow me on Pinterest!) and at first glance you are going to notice one huge [...]

January 1, 2013 - 2:55 pm

Mudslide Cupcakes | Cupcake Lust Blog - [...] via The Curvy Carrot [...]

January 28, 2013 - 10:16 pm

Nichole White - Hi
I just found you via pintrest and these look so yummy. I love putting frosting in the middle of the cupcakes and I might put one of the frostings on the inside and one on the top. Hopefully it will come out ok.

February 10, 2013 - 1:21 pm

Velvety Chocolate Mudslide Cupcake Recipe | Devoted to Cupcakes - [...] Chocolate cupcakes tend to dry out a bit especially if you store them overnight. These chocolate mudslide cupcakes are moist and velvety even if stored in the refrigerator for two days. Full of rich chocolate flavor, you’ll have a hard time trying not to eat the creamy velvety butter-cream frosting while making them. Word of warning: cupcakes do have a boozy taste to them. Enjoy! Source: The Curvy Carrot [...]

February 21, 2013 - 8:43 pm

Crystal - This is a late comment but I believe the recipe calls for cold coffee. That could of been the problem.

February 22, 2013 - 12:27 am

Mudslide Cupcakes - [...] via The Curvy Carrot [...]

March 2, 2013 - 3:34 pm

Sara - I’ve made these as cupcakes before with just the Bailey’s frosting, and today did a cake filled with the Bailey’s. Both turned out fantastic. I don’t like chocolate, but I will eat this for sure! Thanks for the awesome recipe.

March 15, 2013 - 1:14 pm

Friday Flavors: After a long week, try a drink-inspired cupcake | South Jersey Cupcake - [...] up is a Mudslide Cupcake from The Curvy Carrot. These cupcakes are infused with Kahlua in both the cake and the icing. Not much Kahlua is required [...]

March 22, 2013 - 6:15 pm

Nicole - I decided to make these for a friend’s birthday, and they were delicious. I combined a few different recipes to get the cake I wanted (with Kahlua, Baileys, and vodka in the cake itself), but the frosting recipes here were incredible. My only note is that you may want to include more butter in the Kahlua buttercream…after beating it to death the closest I got to a smooth frosting was small balls of sugar-covered butter with a consistency akin to Dippin Dots, at least until I added the Kahlua. The Bailey’s buttercream recipe worked marvelously. So, solution to the Kahlua frosting consistency problem: more butter. Should do the trick :-)

April 1, 2013 - 4:02 pm

Mudslide Cupcakes « The Best Cupcake Recipes - [...] Recipe available from The Curvy Carrot. [...]

April 7, 2013 - 8:14 pm

Mudslide Cupcakes | My Website - [...] up a new boozy cupcake recipe.  Per usual, I googled boozy cupcake recipes and stumbled across The Curvy Carrot, a healthy food blog, with a delightful recipe for mudslide [...]

April 13, 2013 - 4:19 am

Mudslide Cupcakes | My Guilty Desires - [...] saw these cupcakes in a bar I enjoy going in the other day, and thought I would try and make them for [...]

May 12, 2013 - 1:13 pm
August 18, 2013 - 10:43 am

Jo-Ann - Hi!

I found this recipe via Pinterest and recently made it for my Mother-in-law’s birthday, who fell in love with Mudslides on a trip to Hawaii.

I did change up the recipe for the Bailey’s frosting in an attempt to fix the consistency problem, and it worked very well. I basically followed the Kahlua recipe (omitting coca) and I used about 3 tbsp of warm 10% cream instead of the coffee. The consistencies were nearly identical and it tasted great.

Thanks for the great recipe!

August 26, 2013 - 10:38 pm

Becky - The Kahlua recipe for the frosting is not right according to the original site. I followed the original one and actually I needed 2 1/2 cups of powered sugar for the right consistency. Great flavors and they are definitely not your mamma cupcakes.

September 8, 2013 - 1:11 pm

A - How long does it take for the granulated sugar and eggwhites to become thick, stiff and glossy?

September 8, 2013 - 1:49 pm

srlacy - Hi A-

It’s hard to give you an exact time here-and it will depend on how fast your mixer is going. I would estimate, though, about 5 minutes or so of constant mixing. Just watch it carefully-you will know when it reaches that consistency.

September 12, 2013 - 10:28 pm

Shelley - These are YUMMY!!
Instead of 20, my batch came out with 38 (??).

So, i made 12 like the recipe, 12 with amaretto drizzled into the cupcakes and frosting (for a blow job! Used yellow dye in baileys frosting to differentiate), and 12 with peppermint schnopps drizzled into the cupcakes and frosting (mint mudslide! Used green dye in baileys frosting).

Were going camping so this is a nice present to everyone that i know theyll love!
Thanks for the recipe!!

September 24, 2013 - 11:42 am
April 4, 2014 - 11:23 am

Recipe Of The Week ~ Mudslide Cupcakes | Minnesota Cottage Food Law - [...] Mudslide Cupcakes via The Curvy Carrot [...]

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