Mudslide Cupcakes

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.

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



box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
cup coffee-flavored liqueur
cup vegetable oil
cup cold brewed coffee

Buttercream Frosting

cup butter, softened
cup milk chocolate chips, melted
cup coffee-flavored liqueur
cups powdered sugar

Whipped Cream

cup whipping cream
cup powdered sugar
tablespoons Irish cream liqueur

Garnish, if desired

cup chocolate shavings

  • 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.