Tuesday, November 6, 2012

Mudslide Cupcakes

Chocolate Cupcake with a Bailey's and Kahlua Frosting Swirl

I came across this recipe from Endless Simmer a few months ago and it has been on my to-do list for forever! I love Mudslides and turning them into a cupcake sounded AMAZING! ... And it was!

I made these when we went away for the weekend to Bennett Springs for trout fishing. The cabin had limited cooking utensils and measuring cups (only teaspoons and a 2-cup glass measuring cup... No Tablespoons! I had to do a lot of converting!) But they seemed to turn out pretty good. still. I made the frosting with a hand mixer... because I wasn't about to transport my stand mixer....well I was, but my fiance convinced me to leave it behind.

Doesn't the frosting look kind of like soft-serve ice cream?

And now for the recipe. I actually started sifting my flour a few weeks ago. Before, I always thought that was too much work and it couldn't possibly make a difference. Well, let me tell you, it absolutely does make a difference! The cupcakes come out super light and fluffy when you sift the flour, it is worth the extra step!

The only thing I really changed about this recipe was the Bailey's. The original recipe had you making your own home-made bailey's... but I used store-bought Bailey's instead. And it was delicious in my hot chocolate later that night! ;)

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
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. 
  3. 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.
  4. Divide batter evenly among muffin cups, filling each 2/3 full. 
  5. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. (It took only 15 minutes for me so make sure to check them early!)
  6. Transfer to a wire rack; let cool completely.

Now for the frosting. You make one frosting base, then split it into two bowls. And turn one into Bailey's and one into Kahlua.

Butter Cream Frosting Base
  • 3 large egg whites, at room temperature
  • ¾ cup sugar
  • Pinch salt
  • 1 cup unsalted butter, room temperature and cut into 16 pieces
  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, 4 oz of melted semi-sweet chocolate and 3 tablespoons of Kahlua and beat until combined.

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