Mudslide Cupcakes Recipe!

Mudslide Cupcakes
Servings: approximately 20 cupcakes

Ingredients
For the cupcakes:
3 eggs, separated and at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 cup light brown sugar, packed
2 and 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua
For the Kahlua buttercream:
6 tablespoons unsalted butter, room temperature
3 cups (or more, if needed) powdered sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons Kahlua
3 tablespoons hot coffee
For the Bailey’s buttercream:
16 tablespoons (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons Bailey’s Irish Cream
4 ounces bittersweet chocolate, shaved in curls


Instructions
1. For the cupcakes:  Preheat the oven to 350 degrees, and prepare your cupcake pan with your desired liners.
2. In the bowl of your standing mixer fitted with the whisk attachment, beat the egg whites until foamy.
3.  Add the granulated sugar to the eggs with the mixer running and continue to whisk, at medium-high speed, until the mixture is thick, stiff, and glossy.  Transfer the egg white mixture to another bowl, and clean out your standing mixer bowl thoroughly.
4. In your clean mixer bowl, combine the butter and brown sugar and mix on medium speed until light and fluffy, about 1 minute.
5. Add the egg yolks, one at a time, mixing well after each addition.
6. In a separate bowl, combine the flour, cocoa, and baking soda.
7. With the mixer speed on low, slowly add the flour mixture, coffee, and Kahlua alternately, ending with the flour mixture.
8. Stop the mixer, and gently fold in the egg whites into the batter using a rubber spatula, until well-combined.
9. Fill each prepared cupcake liner about two-thirds full.
10.  Bake the cupcakes for about 20-25 minutes, depending on your oven, or until a cake tester inserted into the center comes out clean. Let cool completely.
11. For the Kahlua buttercream:  In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed until smooth.
12. Add the cocoa powder, Kahlua, and coffee, adding more powdered sugar if necessary.  Set aside.
13. For the Bailey’s buttercream: In the bowl of your standing mixer fitted with the paddle attachment (or another bowl if you are getting tired of cleaning your mixer bowl out….), combine the butter and powdered sugar until smooth.
14. Add the vanilla extract and Bailey’s Irish Cream, mixing well until combined.
15. Pipe the buttercream (description of how-to above) onto the cupcakes and garnish with chocolate curls.

Source: http://www.thecurvycarrot.com/2011/05/31/mudslide-cupcakes/

Valentine's Day Recipes: Mudslide Cupcakes

Mudslide Cupcakes

Yields 18-24 cupcakes

Homemade Bailey Irish Cream


• 1 cup of heavy cream
• 14 oz sweetened condensed milk
• 1 ½ cup of Jameson Irish Whiskey
• 1 teaspoon instant coffee
• 2 tablespoon of semi-sweet chocolate, melted
• 1 teaspoon vanilla
• 1 teaspoon almond extract

Instructions:

Place all ingredients in a blender and set on high speed for 30 seconds. Keep refrigerated in a sealed container. Shake before use. Will keep for 2 months.

Butter Cream Frosting Base

• 3 large egg whites, at room temperature
• ¾ sugar
• Pinch salt
• 1 cup unsalted butter, room temperature and cut into 16 pieces

Instructions:

1. Combine egg whites and sugar in a large heat proof bowl. Set the bowl over (not on) simmering water in a sauce pan and heat, whisking constantly until sugar has dissolved. The mixture is ready when with it is very warm to the touch, about 2 minutes and approximately 160 degrees on an instant read thermometer.

2. Remove from mixture from heat and transfer to a stand mixer bowl and beat on high until egg white mixture is fluffy, led to room temperature and holds stiff peaks, about 6 minutes.

3. Turn the speed to medium low, add salt and the butter a few pieces at a time, beating well after each addition. Turn the speed to high and beat until mixture is creamy, about 3-5 minutes more. Evenly split buttercream into two separate bowls.

Bailey’s and Chocolate Kahlua Frostings
To make the Baileys buttercream add 3 tablespoons of Baileys into one bowl and beat until combined.

To make the Chocolate Kahlua Frosting in the other bowl, add 2 tablespoons of unsweetened cocoa powder and 4 oz of melted semi-sweet chocolate and 3 tablespoons of Kahlua and beat until combined.

Chocolate Cupcakes


• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
Preparation: Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.

Instructions:

1. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Assembly:
1. Place each frosting in separate pastry bags and cut a small opening at the bottom. Use a third bag fitted with your preferred tip and then place both filled pastry bags inside. Make sure that the bottoms of both bags are pointed in the tip. Frost cupcakes as desired.

2. Optional: Sprinkle with crushed cupcake crumb and drizzle with chocolate sauce to finish.