Prepare to transform your ordinary baking experience into an extraordinary culinary adventure with these decadent Mudslide Cupcakes! Imagine a rich, chocolate cupcake infused with the bold flavors of coffee liqueur and Baileys Irish Cream, topped with a silky smooth Baileys frosting that will make your taste buds dance. These aren't just cupcakes - they're a sophisticated dessert experience that combines the best of cocktail culture with irresistible baked goodness. Whether you're hosting a dinner party, celebrating a special occasion, or simply treating yourself to a luxurious dessert, these Mudslide Cupcakes are guaranteed to impress and delight!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Irish
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup coffee liqueur
- 1/4 cup Baileys Irish Cream
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 1/4 cup Baileys Irish Cream (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and ensure no lumps remain.
- In a large mixing bowl, combine granulated sugar and melted butter. Whisk until smooth and well incorporated.
- Add eggs one at a time to the sugar-butter mixture, mixing thoroughly after each addition.
- Gradually mix in the coffee liqueur and Baileys Irish Cream, stirring until the liquid is fully integrated into the batter.
- Slowly fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter in a large mixing bowl until creamy and smooth.
- Gradually add powdered sugar, mixing on low speed until incorporated.
- Slowly pour in Baileys Irish Cream, beating until the frosting is light and fluffy.
- Once cupcakes are completely cool, pipe or spread the Baileys frosting generously on top of each cupcake.
- Optional: Garnish with chocolate shavings, a drizzle of chocolate sauce, or a light dusting of cocoa powder.
- Serve and enjoy your Mudslide Cupcakes with Baileys Frosting!
Tips
- Make sure all ingredients are at room temperature for better mixing and a smoother batter.
- Don't overmix the batter - this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- Use a piping bag for a professional-looking frosting finish.
- For an extra kick, brush the cooled cupcakes with a bit of additional Baileys before frosting.
- Store cupcakes in an airtight container in the refrigerator, and let them come to room temperature before serving for the best flavor and texture.
- If you want a non-alcoholic version, substitute the liqueurs with strong coffee and chocolate syrup.
- Use high-quality cocoa powder for the richest chocolate flavor.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
