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Mudslide Cupcakes

Mudslide Cupcakes
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
Add coffee-flavored liqueur and brewed coffee to Betty Crocker™ Super Moist™ triple chocolate fudge cake mix for Mudslide Cupcakes that satisfy the collective sweet tooth of the over-21 crowd.
By Cheri Liefeld
Created April 2, 2012

Ingredients

Cupcakes

  • 1 box Betty Crocker™ Super Moist™ 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

Steps

  • 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.

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

No nutrition information available for this recipe
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