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Mudslide Cupcakes

5.0 Average of 2 ratings

Difficulty: Easy
Average of 1 reviews




Ingredients

Makes

Makes about 24 cupcakes

Techniques Used

Instructions:

Step 1

Cake

Step 2

Preheat oven to 350ºF. Line muffin pan with baking cups.

Step 3

In small bowl, heat milk in the microwave until steaming. Add instant coffee and whisk until dissolved. Add 1/2 cup Irish cream liqueur. Cool slightly.

Step 4

In large bowl, sift together flour, baking powder, baking soda and salt.

Step 5

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well. Add flour mixture alternately with coffee mixture, beating well after each addition. Beat until just combined. Fill baking cups 2/3 full with batter.

Step 6

Bake 18-20 minutes or until toothpick inserted in cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely. Poke tops of cupcakes 3-4 times with fork. Spoon 1 teaspoon Irish cream liqueur over each cupcake.

Step 7

Icing

Step 8

In small bowl, heat Irish cream liqueur in the microwave until steaming. Add instant coffee and whisk until dissolved. Let cool slightly.

Step 9

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Alternately add confectioners’ sugar, one cup at a time, with coffee mixture, scraping sides and bottom of bowl often. Beat until fluffy.

Step 10

Pipe a 1M swirl of icing on each cupcake. Sprinkle with Gold Pearlized Sugar.