Mudslide Cupcakes
Mudslide Cupcakes
Combine coffee liqueur with triple fudge cake mix to create a chocolatey cupcake just for the adults.Recipe courtesy of Betty Crocker
Prep Time
30
minutes
Cook Time
1
hour
Servings
24
Total time: 1 hour, 30 minutes
Ingredients
- 1 box betty crocker™ super moist™ triple chocolate fudge cake mix
- 3 eggs
- 3/4 cup coffee-flavored liqueur
- 1/2 cup vegetable oil
- 1/2 cup cold brewed coffee
- 1/2 cup butter, softened
- 1/4 cup milk chocolate chips, melted
- 1/4 cup coffee-flavored liqueur
- 4 cup powdered sugar
- 1 cup whipping cream
- 1 cup powdered sugar
- 2 tablespoon irish cream liqueur
- 1/4 cup chocolate shavings for garnish
Directions
- Heat oven to 350°F.
- Place a paper baking cup in each of 24 regular-size muffin cups.
- In a large bowl, beat all cupcake ingredients with an electric mixer on low speed for 30 seconds.
- Beat on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter among muffin cups.
- Bake 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes; remove cupcakes from pans to cooling racks.
- Cool completely, about 30 minutes.
- Meanwhile, in a large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with an 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 a medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with an 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 a star tip.
- Squeeze bag to pipe frosting and whipped cream together on cupcakes.
- Sprinkle with chocolate shavings.
- Store in refrigerator.