Mudslide Cupcakes

054_resize-682x1024Game night’s dinner theme was Italian, so it only seemed right to whip 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 cupcakes.

With an afternoon of nothing in particular to do, they looked quick and easy to make aside from the two types of buttercream frostings.

So I checked the cupboards to make sure all the ingredients were handy and that adequate amounts of booze were ready and proceeded to make a mess in the kitchen!

The original recipe called for equal amounts of coffee and kahlua, which well, just seemed silly, so my recipe reduces coffee to 1/2 cup and increases kahlua to 1 cup.  Based on the feedback from friends who devoured them, this was the correct decision.

Additionally, the amounts of butter in the buttercreams differed by 10 tbsps, and Curvy agreed that next time she would modify the frostings to make them the same consistency for easier decorating.  I have done that and was pleased with the results.

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

1/2 cup strong cold coffee

1 cup Kahlua

For the Kahlua buttercream:

8 tablespoons unsalted butter, room temperature

3 cups (approximately 1 cup more, needed to make same consistency) powdered sugar

3 tablespoons unsweetened cocoa powder

4 tablespoons Kahlua

2 tablespoons hot coffee

For the Bailey’s buttercream:

8 tablespoons (1 stick) unsalted butter, room temperature

3 cups (approximately 1 cup more, needed to make same consistency) powdered sugar

2 teaspoons vanilla extract

6 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.

 

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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.

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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.

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8. Stop the mixer, and gently fold in the egg whites into the batter using a rubber spatula, until well-combined.

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9. Fill each prepared cupcake liner about two-thirds full.

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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 or mini Hershey’s kisses.

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Original Source:  Kahlua Cupcakes and Kahlua Buttercream directly from WorthTheWisk, Bailey’s Buttercream from Food.com.  Recipes modified by Martha Ward February 18, 2012 to make them slightly more boozy and make the frosting consistencies match more closely.

 

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