By Tracey
Mudslide Cupcakes
adapted from The Curvy Carrot
Ingredients:
Cupcakes
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1 1/2 teaspoons baking soda
- 3/4 cup coffee, at room temperature
- 3/4 cup Kahlua
- 3 large eggs, separated and at room temperature
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
Kahlua Buttercream
- 6 tablespoons unsalted butter, at room temperature
- 3 cups confectioners’ sugar, sifted
- 3 tablespoons unsweetened cocoa powder, sifted
- 4 tablespoons Kahlua
- 2 tablespoons coffee, at room temperature
Bailey’s Buttercream
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 cups confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
- 4 tablespoons Bailey’s Irish Cream
Directions:
Preheat oven to 350 F. Line cupcake pans with paper liners.
Whisk the flour, cocoa powder and baking soda together in a medium bowl. Combine the coffee and Kahlua in a measuring cup.
Add the egg whites to the the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until foamy. With the mixer still running, gradually add the granulated sugar. Once incorporated, increase the mixer to medium-high speed and continue beating until stiff peaks form – the egg whites should be glossy, not dry.
Transfer the egg whites to another bowl and clean out your mixer bowl (or use a second bowl if you have one). Fit your stand mixer with the paddle attachment, and cream the butter and brown sugar on medium speed until light and fluffy. Add the egg yolks, one at a time. With the mixer on low speed, alternately add the flour mixture and the coffee/Kahlua mixture, beginning and ending with the flour mixture. Use a rubber spatula to fold in the egg whites.
Divide the batter evenly between the prepared liners, filling each about 2/3-3/4 full. Bake for 18-20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes then remove them to the rack to cool completely.
To make the Kahlua buttercream: Beat the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (it will look almost sandy). Add the cocoa powder, Kahlua and coffee and beat to incorporate. Once the frosting comes together, increase the mixer to medium-high speed and beat until smooth and fluffy.
To make the Bailey’s buttercream: Beat the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (it will look almost sandy). Add the vanilla extract and Bailey’s and beat to incorporate. Once the frosting comes together, increase the mixer to medium-high speed and beat until smooth and fluffy.
Pipe the buttercream* onto the cupcakes and garnish with chocolate curls, if desired.
*To achieve the swirled frosting: I added the Kahlua buttercream to one disposable pastry bag and the Bailey’s buttercream to another. I snipped the bottoms from each of them, then inserted them in a 3rd disposable pastry bag that was fitted with the tip I wanted to use for piping.
Makes 20-24 cupcakes.
