I’m not the kind of person who freaks out when a weather system approaches. You won’t find me at the grocery store grabbing milk and bread at the first report of a blizzard in January. Now butter and sugar? That’s an entirely different story – how else am I going to spend the long snowy days if not in my kitchen working on baking projects? Anyway, as news of Hurricane Irene first began to spread, I pretty much ignored it. Since weather forecasts can change so much over the course of a few days, I don’t tend to pay much attention until storms get close. Reports in the past 24 hours, however, have me thinking it might at least be wise to grab some water and a flashlight (and brownie baking supplies). As of now, the eye of the storm is projected to pass slightly west of us, but close enough that we’ll definitely have some severe weather, and if we do lose power, I’ll be kicking myself for not being at least a little prepared.
None of that has too much to do with these cupcakes. Unless you think a drink would calm your nerves in the wake of an approaching hurricane. In that case, these cupcakes will be right up your alley. Chocolate and coffee flavored cupcakes topped with both Kahlua buttercream and Bailey’s buttercream – sounds good, right? They are quite boozy, definitely more so than any cupcake I’ve made in the past (even the margarita cupcakes). I was nervous to send them to work with Shane because, frankly, I wasn’t sure it was appropriate 🙂 He did take them, though, and they were a hit. The Kahlua buttercream was my favorite part of the recipe for sure. I’m not a huge fan of Bailey’s and it’s pretty strong here so I would probably play with the recipe next time to mute that flavor a bit.
Quick note – I shared quick instructions below for swirling the two frostings on the cupcakes, but if you guys want more detailed instructions with accompanying photos, let me know and I’ll put together a tutorial in a separate post soon.
Mudslide Cupcakes
adapted from The Curvy Carrot (cupcakes and Kahlua buttercream originally from Worth the Whisk)
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 Kahlua
3 large eggs, separated and at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
Kahlua Buttercream
6 tablespoons unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
4 tablespoons Kahlua
2 tablespoons coffee, at room temperature
Bailey’s Buttercream
1/2 cup (1 stick) unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
4 tablespoons Bailey’s Irish Cream
Preheat oven to 350 F. Line cupcake pans with paper liners.
Whisk the flour, cocoa powder and baking soda together in a medium bowl. Combine the coffee and Kahlua in a measuring cup.
Add the egg whites to the 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 out your mixer bowl (or use a second bowl if you have one). Fit your stand mixer with the paddle attachment, and 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, alternately add the flour mixture and the coffee/Kahlua mixture, beginning and ending with the flour mixture. Use a rubber spatula to fold in the egg whites.
Divide the batter evenly between the prepared liners, 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 them to the rack to cool completely.
To make the Kahlua buttercream: Beat the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (it will look almost sandy). Add the cocoa powder, Kahlua and coffee and beat to incorporate. Once the frosting comes together, increase the mixer to medium-high speed and beat until smooth and fluffy.
To make the Bailey’s buttercream: Beat the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (it will look almost sandy). Add the vanilla extract and Bailey’s and beat to incorporate. Once the frosting comes together, increase the mixer to medium-high speed and beat until smooth and fluffy.
Pipe the buttercream* onto the cupcakes and garnish with chocolate curls, if desired.
*To achieve the swirled frosting: I added the Kahlua buttercream to one disposable pastry bag and the Bailey’s buttercream to another. I snipped the bottoms from each of them, then inserted them in a 3rd disposable pastry bag that was fitted with the tip I wanted to use for piping.
Makes 20-24 cupcakes
Did someone say booze? I’ve got these bookmarked to try on my own! Great idea! Hope the hurricane doesn’t getcha!
I’m the same way about storms. It just seems like they way overhype them sometimes. But then again, we always have an updated 72 hour kit and a couple gallons of water at the house just in case. . . 🙂 Hope you and Shane are both safe and well through the storm. I can see worse things than being stuck in the house with these cupcakes.
What a fantastic idea for the two-toned butter cream! I love it. Thanks for the instructions at the end, you’ve saved me a lot of trial and error! Love the cupcake too.
BEAUTIFUL presentation. These sound delicious. My grandfather is so scared of that storm that he’s actually coming to stay with us until it passes! (we’re not supposed to be affected by the storm)
The cupcakes should either keep you on you toes or stay calm. Let’s hope ‘Irene’ doesn’t do too much damage!
Boozy = good. Take care and stay safe during the storm!
I have bookmarked these-great instructions on the two toned icing and awesome flavored cupcakes. thanks for sharing this!
I hope the storm passed you by and stay safe.
These look fantastic. Love the swirly frosting on these.
How do you manage to get such straight-sided cuppcakes? I have been trying all sorts of different pans, liners, everything but they still end up wider at the top….what is your secret????
Awesome cupcakes. Yum! Thanks for a great recipe.
These sound like my kind of cupcake, more for the flavors than the booze. I’d love to see a frosting tutorial.
great icing instructions, i’ll have to try that! i love the cupcake liners, very cute
@HeatherB – I wish I had a good answer to your question. I have two cupcake pans – one is a Wilton and the other Chicago Metallic. All of the cupcakes on my site have been baked in one of those two and there’s nothing special about them, they’re just standard cupcake pans.
Well, I hope the storm doesn’t effect you to too much! I like the looks of these cupcakes. The frosting on them looks full-on perfect!
Those buttercreams are the stuff dreams are made of! Gosh ive gotta make some of that scrumminess to eat by the spoonful at least 🙂 What a delicious sounding recipe all round
Irene is kind of freaking me out, but I’m pretty sure these cupcakes could calm me down!
STUNNING! I’d love to sample these beauties. Stay safe with the impending storm~
Woah, that boozy buttercream has me all over these cupcakes! Lovely swirls too!!
I’m passing the Versatile Blogger Award on to you! View the details at http://whataboutsecondbreakfast.blogspot.com/2011/08/i-got-versatile-blogger-award.html.
What a clever technique to swirl the two frostings together! I wouldn’t mind seeing a tutorial. 🙂
I could use one or two of those as the rain starts to pour in PA! Funny, I have two little pony bottles of Kahlua and Baileys and no idea what to do with them – at least I had no idea what to do with them until reading this post. The swirled frosting looks amazing, and I’d love to see a tutorial on it sometime!
Good luck to you – stay dry!
I always thought it was funny that people stock up on milk, bread, and eggs before a storm. Perhaps they really like French toast? I would definitely be with you on the butter and sugar. And, now I’m wishing I had the ingredients to make these cupcakes 🙂
Oh my oh my! I have got this recipe saved…too bad the liquor store is closed right now!
delicious looking cupcake presentation
A darky muddy yet looking great cupcake. Fabulous frosting.
Oh my goodness, these look so good I can’t even believe it. Kahlua AND Baileys on CUPCAKES. Well. *passes out*
I went out for for butter and eggs yesterday! Hope you have a gas stove if the power goes out!
great post! & since irene did not play havoc with my electricity i will be baking these today!
i LOVE the “tip” on the swirling…GREAT!!
These look delicious!
What a brilliant looking cupcake…and it sounds fabulously delicious….AND two flavours of booze…cant wait to try! I hope everything is going fine with the passing of the storm.
I bring some boozy desserts to work, but I try not to do it every time or I’ll get a reputation. These sound so great though and I bet everyone would love them!
Oh my god, these look delicious!! I’m always a fan of anything that mixes booze and baking. Definitely trying these soon!!!
Oh my god, these look delicious!! I’m always a fan of anything that mixes booze and baking. Definitely trying these soon!!!
Oh my god, these look delicious!! I’m always a fan of anything that mixes booze and baking. Definitely trying these soon!!!
Oh my god, these look delicious!! I’m always a fan of anything that mixes booze and baking. Definitely trying these soon!!!
these are so gorgeous! i really need an excuse to make them soon! 🙂
Oh Wow! I think these may be my perfect cupcake! Love that two tone swirl 🙂
They look so yummy.
Awesome blog on baking supplies.
Thanks for sharing.
Gorgeous cupcakes, and a wonderful idea for a flavor! So cool to swirl the frosting, I am going to have to try that!
These, my friend, are stunning!
OMG those look soo good!
Making and eating cupcakes are definitely one way to spend the day in the house even with the storm coming! This is definitely a yummy cupcake recipe!
What tip did you use to frost these cupcakes?
@Anonymous – I wish I’d noted that when I posted these, because now I can’t remember. It was either the Wilton 1M or the large star tip that came with my mechanical pastry bag from Williams-Sonoma (it’s unlabeled, but it similar to the 2D from Wilton).
Tracey…HI! I found your recipe this morning & prepared it for tmrw mornings banquet I’m catering. Wanted to share a few notes: Firstly, your instructions were perfect; all the way down to piping the dual frostings. I found as long as you have the openings of the frosting “near” the tip, it will work fine; just apply appropriate pressure. Secondly, to make these cupcakes POP for presentation purposes, one must use bright non-transparent liners; or they otherwise get lost from the darkness of the cake. And lastly, I wouldnt tone down or mute the booze at all! I did your recipe today; and one very very similar from Intoxicated Cupcakes cookbook. Her recipe only called for 1/4 cup liqueur, and the liqueur taste was totally lost after baking. Your balance is perfect for both the frosting & the cake; it may seem a bit much perhaps – but PERFECT BALANCE. Thanks much for the recipe! Will post again with customer response from banquet.