Mudslide Cupcakes

Mudslide Cupcakes
4.5 from 2 ratings
Combine coffee liqueur with triple fudge cake mix to create a chocolatey cupcake just for the adults.Recipe courtesy of Betty Crocker
Prep Time
30
minutes
Cook Time
60
minutes
Servings
24
servings
Mudslide Cupcakes
Total time: 1.48 hours
Ingredients
  • 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
  • 1/2 cup butter, softened
  • 1/4 cup milk chocolate chips, melted
  • 1/4 cup coffee-flavored liqueur
  • 4 cup powdered sugar
  • 1 cup whipping cream
  • 1 cup powdered sugar
  • 2 tablespoon irish cream liqueur
  • 1/4 cup chocolate shavings for garnish
Directions
  1. Heat oven to 350°F.
  2. Place a paper baking cup in each of 24 regular-size muffin cups.
  3. In a large bowl, beat all cupcake ingredients with an electric mixer on low speed for 30 seconds.
  4. Beat on medium speed 2 minutes, scraping bowl occasionally.
  5. Divide batter among muffin cups.
  6. Bake 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool 10 minutes; remove cupcakes from pans to cooling racks.
  8. Cool completely, about 30 minutes.
  9. Meanwhile, in a large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with an electric mixer on medium speed until blended.
  10. Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low speed until frosting is smooth and creamy.
  11. Spoon frosting into decorating bag; refrigerate until ready to use.
  12. In a medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with an electric mixer on high speed until stiff peaks form.
  13. Spoon whipped cream into second decorating bag; refrigerate until ready to use.
  14. Cut tips off decorating bags; place both bags in a larger decorating bag fitted with a star tip.
  15. Squeeze bag to pipe frosting and whipped cream together on cupcakes.
  16. Sprinkle with chocolate shavings.
  17. Store in refrigerator.