We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Pinterest
    66
  • Print
    394

Mudslide Cupcakes

 2 Ratings
0 Comments
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 24
  • Save
    0
  • Pinterest
    66
  • Print
    394

Add coffee-flavored liqueur and brewed coffee to Betty Crocker SuperMoist triple chocolate fudge cake mix for Mudslide Cupcakes that satisfy the collective sweet tooth of the over-21 crowd.

Cheri Liefeld Recipe by Cheri Liefeld
April 2, 2012

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
3
eggs
3/4
cup coffee-flavored liqueur
1/2
cup vegetable oil
1/2
cup cold brewed coffee

Buttercream Frosting

1/2
cup butter, softened
1/4
cup milk chocolate chips, melted
1/4
cup coffee-flavored liqueur
4
cups powdered sugar

Whipped Cream

1
cup whipping cream
1
cup powdered sugar
2
tablespoons Irish cream liqueur

Garnish, if desired

1/4
cup chocolate shavings

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
  • 3 Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • 4 Meanwhile, in large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with 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.
  • 5 In medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with electric mixer on high speed until stiff peaks form. Spoon whipped cream into second decorating bag; refrigerate until ready to use.
  • 6 Cut tips off decorating bags; place both bags in a larger decorating bag fitted with star tip. Squeeze bag to pipe frosting and whipped cream together on cupcakes. Sprinkle with chocolate shavings. Store in refrigerator.

Expert Tips

If you don’t have decorating bags, or have difficulty piping the frosting and whipped cream together, simply spread the buttercream frosting on the cupcakes, then top with a swirl of the whipped cream and sprinkle with chocolate shavings.

If the frosting gets too soft for piping, refrigerate for 30 minutes and continue.

For a fun presentation, serve the cupcakes in large coffee cups.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
258.2
% Daily Value
Total Fat
11.7g
18%
Saturated Fat
4.6g
23%
Cholesterol
39.3mg
13%
Sodium
14.5mg
1%
Total Carbohydrate
33.6g
11%
Dietary Fiber
0.2g
1%
Sugars
31.7g
Protein
1.1g
% Daily Value*:
Vitamin C
0.10%
0%
Calcium
1.20%
1%
Iron
1.20%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

close