Mudslide Cupcakes with Baileys Frosting

Introduction

You’re about to create the ultimate dessert for coffee and cocktail lovers. These Mudslide Cupcakes are decadent chocolatey cakes, infused with Kahlua and Baileys, and topped with a luxuriously boozy buttercream. They capture the classic mudslide drink in perfect cupcake form.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Servings: 16 cupcakes

Ingredients

• 1 cup granulated sugar
• 1 3/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter (room temperature)
• 2 large eggs (room temperature)
• 1/3 cup full-fat sour cream
• 1/4 cup canola oil
• 1 tablespoon vanilla extract
• 2 tablespoons hot milk
• 1/4 cup Kahlua
• 1/4 cup Baileys Irish cream
• 3 tablespoons instant coffee
• 1 cup unsalted butter (room temperature)
• 3 cups powdered sugar
• 2 tablespoons Kahlua
• 2 tablespoons Baileys Irish cream
• 1/4 teaspoon salt
• 1/4 cup chocolate syrup (optional)
• 1/4 cup shaved chocolate (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a standard muffin tin with 16 cupcake liners.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and the first 1/2 teaspoon of salt. Set aside.
3. In a large bowl, combine the 1/4 cup room-temperature butter and granulated sugar. Beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, canola oil, and vanilla extract.
5. In the hot milk, dissolve the instant coffee, 1/4 cup Kahlua, and 1/4 cup Baileys. With the mixer on low, gradually add this liquid mixture to the wet ingredients.
6. Divide the batter evenly among the 16 prepared cupcake liners, filling each about 2/3 full. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. To make the frosting: In a large bowl, beat the 1 cup of room-temperature butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar and the remaining 1/4 teaspoon of salt, beating on low until incorporated.
8. Add the 2 tablespoons Kahlua and 2 tablespoons Baileys to the frosting. Beat on medium-high speed for 3-4 minutes until light, fluffy, and well combined.
9. Frost the completely cooled cupcakes using a piping bag or offset spatula. If desired, drizzle with optional chocolate syrup and top with optional shaved chocolate before serving.

Variations

1. Swirl Frosting: For a layered effect, make a plain chocolate frosting and swirl it with the Baileys frosting in your piping bag.
2. Cupcake Filling: After baking, use a piping tip to inject a small amount of the Baileys frosting or extra chocolate syrup into the center of each cupcake.
3. Ice Cream Pairing: Serve the cupcakes slightly warmed with a scoop of coffee or vanilla ice cream for an extra-decadent dessert.
4. Mini Cupcakes: Use a mini muffin tin and reduce bake time to 8-10 minutes for bite-sized party treats.

Tips for Success

1. Room Temp is Key: Ensuring your butter, eggs, and sour cream are at room temperature creates a smoother batter and helps the cupcakes rise evenly.
2. Don’t Overmix: Mix the batter just until the dry ingredients are incorporated to avoid tough, dense cupcakes.
3. Cool Completely: Make sure cupcakes are entirely cool before frosting, or the heat will melt the buttercream.
4. Stiffen Frosting: If your frosting seems too soft after adding the liqueurs, simply chill it for 15-20 minutes, then re-whip before piping.

Storage & Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best texture and flavor, allow refrigerated cupcakes to come to room temperature for about 30 minutes before serving. Frosting will harden when cold.

FAQ

Can I use all-purpose flour instead of cake flour?

Yes, but for a closer result, replace 2 tablespoons from each cup of all-purpose flour with cornstarch. For this recipe, use 1 1/2 cups + 2 tbsp all-purpose flour mixed with 2 tbsp cornstarch.

Can I make these cupcakes non-alcoholic?

Yes. For the cake, replace the Kahlua and Baileys with strong brewed coffee or milk. For the frosting, replace the liqueurs with milk or coffee and add a teaspoon of vanilla extract.

Why did my cupcakes sink in the middle?

This is often due to overmixing the batter or opening the oven door too early in the baking process. Also, ensure your baking powder and soda are fresh.

My frosting is too thin/runny. How can I fix it?

Chill the frosting bowl for 20-30 minutes, then re-whip. You can also gradually add a bit more powdered sugar (1/4 cup at a time) until it reaches a pipeable consistency.

Can I freeze these cupcakes?

Yes, unfrosted cupcakes freeze well for up to 3 months. Thaw overnight in the refrigerator and frost the next day. The frosting itself does not freeze well.

Is the instant coffee flavor strong?

It provides a rich coffee background that complements the liqueurs without being overpowering. You can reduce it to 2 tablespoons for a milder taste.