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Mudslide Cupcakes

Blogger Cheri Liefeld of Adventures in the Kitchen shares a grown-up cupcake treat.

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  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 24

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

SAVE ON THIS RECIPE!

LOCATION

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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