This Mudslide chocolate cupcake recipe is super easy but oh so alluring. It’s intense and rich and just melts in your mouth. It’s sure to get more than the batter rising! This risqué recipe is the perfect dessert to share with a new squeeze. It’s also ideal for cocktail parties. Simply serve mini versions to give a happy ending to your hors d’oeuvre menu. For a double-pronged attack on their taste buds, serve these delicious cupcakes with a Mudslide cocktail. (Makes 12)
MUDSLIDE CHOCOLATE CUPCAKE
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 2 eggs, room temperature
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup brewed coffee, hot
1. Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Stir in cocoa and sugar.
3. Add the eggs, oil, buttermilk and vanilla and beat with a mixer on a low speed until combined. Add the hot coffee and beat for about 1 minute.
4. Evenly fill muffin cups with batter and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
KAHLUA BUTTERCREAM
- ½ cup (1 stick) unsalted butter, room temperature
- 3 cups confectioners’ sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons Kahlua
- 3 tablespoons brewed coffee, cooled
- In a medium bowl, beat the butter with a mixer until creamy. Add sugar, one cup at a time, beating after each addition. Add cocoa, Kahlua and coffee and mix well.
BAILEY’S BUTTERCREAM
- ½ cup (1 stick) unsalted butter, room temperature
- 3 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- 3 tablespoons Bailey’s Irish Cream
- 4 ounces bittersweet chocolate, shaved
1. In a medium bowl, beat the butter with a mixer until creamy. Add sugar, one cup at a time, beating after each addition. Add vanilla and Bailey’s and mix well.
TO FROST
Create a frosting swirl by filling a pastry bag or plastic bag with the corner snipped off half full with Kahlua frosting on one side and Bailey’s frosting on the other. Pipe onto cooled cupcakes. Top with chocolate shavings.
