Mudslide Cupcakes
These boozy mudslide cupcakes are the perfect (adult) dessert! They have a simple chocolate cupcake base, a rich Kahlua ganache filling and creamy Bailey's frosting.
Equipment
- 1 cupcake corer
- 1 piping bag
- 1 star-shaped frosting tip
Ingredients
Chocolate Cupcake Base
- 1 Chocolate cake mix Any band works
- 1 cup coffee Replace any water your cake mix calls for with coffee (It could be 1 cup, more or less, but use the amount given for water with coffee).
- 3 eggs Or however many your cake mix calls for
- 1/2 cup oil Or however much your cake mix calls for
Kahlua-Infused Ganache
- 1 cup chocolate chips
- 1/2 cup heavy whipping cream
- 2-4 Tbsp Kahlua Adjust for your preferences. 4 tablespoons will give you more of a boozy-punch, but your ganache will be a bit more liquid-y. I did use 4 and it turned out fine.
Bailey's Frosting
- 1 cup unsalted butter Softened
- 4 cups powdered sugar
- 1/2 cup Bailey's Irish Cream
- 2 pinch salt Optional (to cut the sweetness a bit)
Instructions
Prepare Cupcake Base
- Preheat your oven to 350°F (Or whatever temperature your cake mix specifies) and line a cupcake tin with paper liners.
- Mix the cake batter according to the instructions on the box. Pour the batter into the cupcake liners, filling each about 2/3 full. **See note below
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack.
Make Kahlua-Infused Ganache
- Microwave the heavy cream and chocolate chips In 20-30 second increments and stir in-between each round in the microwave. Keep microwaving and stirring until the mixture is smooth.
- Stir in the Kahlua until fully incorporated. Allow ganache to cool slightly so it thickens enough to be used as a filling.
- Put the Kahlua-infused ganache in a squeeze-top bottle. This is optional, but it helps with filling the cupcakes.
- Core the center of each cupcake using a cupcake corer or a small knife. Be careful not to go all the way to the bottom.
- Fill the centers with the Kahlua-infused ganache. You can use a squeeze top bottle or a small spoon for this step. Replace the cupcake tops over the ganache-filled centers (If you want to. You can also leave them off.)
Make Bailey's Frosting
- Beat the softened butter in a large mixing bowl until creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until well combined.
- Pour in the Bailey's Irish Cream and beat on medium speed until the frosting is light, fluffy, and holds its shape. Add a pinch of salt to offset the sweetness if you want to.
- Pipe or spread the Bailey's frosting generously over the top of each cupcake. I like to use the Wilton 1M tip for frosting cupcakes.
Notes
**Your cake mix may yield up to 24 cupcakes, but the frosting and ganache will only fill 16-18 (maybe 20?) cupcakes depending on how generously you use them. I made some mini chocolate cupcakes and made a mini batch of frosting with my extra and froze them for later.