Mudslide Cupcakes
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Mudslide Cupcakes
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Mudslide Cupcakes are the perfect treat for any coffee or chocolate lover! Wait until you bite into the soft and light cake and the luscious, rich, chocolate-y buttercream frosting.
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Ingredients
For the Cupcakes:
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1 1/2 teaspoons baking soda
- 3/4 cup coffee, at room temperature
- 3/4 cup Kahlúa
- 3 large eggs, separated, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup (1 stick, 8 tablespoons) unsalted butter, at room temperature
- 1 cup packed light brown sugar
For the Kahlua Buttercream:
- 3/4 cup (1 1/2 sticks, 12 tablespoons) unsalted butter, at room temperature
- 6 cups confectioners' sugar, sifted
- 6 tablespoons unsweetened cocoa powder, sifted
- 1/2 cup Kahlúa
- 2 tablespoons coffee, at room temperature
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Instructions
For the cupcakes:
- Preheat oven to 350 degrees F. Line cupcake pans with paper liners.
- Whisk together the flour, cocoa, and baking soda in a medium bowl. Combine the coffee and Kahlua in a liquid measuring cup.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until foamy. With the mixer still running, gradually add the granulated sugar. Once incorporated, increase the mixer to medium-high speed and continue beating until stiff peaks form. The egg whites should be glossy, not dry.
- Transfer the egg whites to another bowl and clean our the mixer bowl (or use a second bowl, or use a hand-held electric mixer). With the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy. Add the egg yolks, one at a time. With the mixer on low speed, alternatively add the flour and the coffee-Kahlua mixture, beginning and ending with the flour mixture. Use a rubber spatula to fold in egg whites.
- Divide batter evenly between cupcake pans, filling each about 2/3 - 3/4 full. Bake for 18-20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes then remove to rack to cool completely.
For the buttercream:
- Beat the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the cocoa powder, Kahlua, and coffee and beat to incorporate. Once the frosting comes together, increase speed to medium-high and beat until smooth and fluffy. Spread or pipe with a decorative tip onto cooled cupcakes.
Notes
- Adapted from Tracey's Culinary Adventures, Originally from Worth the Whisk
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