Saturday, October 6, 2012

Mudslide Cupcakes

It was one of my friends 25th birthdays so what better than cupcakes loaded with booze? I found these on my favourite food blog -Tracey's Culinary Adventures and was interested right away. It was maybe a little sad I already had all the ingredients...

These were a pretty labor intensive cupcake compared to a lot of the ones I've made in the past. To me they turned out a bit dry, but they were a hit with everyone that tried them. Altitude has alot to do with that though, so I recommend only adding in flour a bit at a time until the batter looks good to you. Or to change your recipe when you make it again. Sometimes you just can't tell. I got 24 big cupcakes and 6 mini ones. With the full amount of icing (I doubled the Bailey's one) I used all of it minus a little maybe but I piped mine up nice and high too.

I would definitely make the boozey cake batter again. As for the icing, I agree with what Tracey said in her blog, I'd cut down on the Bailey's. It was waaaay too much for me. And I even put coffee in, instead of 2 TBSP of the Bailey's. I didn't do the swirled icing. Just the baileys flavour to have "equalish" parts of the coffee, boozey and chocolate flavour. I've also made the Margarita cupcakes she mentions, loaded with tequila, and these were definitely more intense.

But like I said, they were loved around the table.

Heres the recipe!

Mudslide Cupcakes
(Adapted from Tracey's Culinary Adventures)


2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking soda
3/4 cup french vanilla coffee, at room temperature
3/4 cup French Vanilla 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

Bailey’s Buttercream

1 Cup unsalted butter, at room temperature
6 cups confectioners' sugar, sifted
4 teaspoons vanilla extract
6 tablespoons Bailey’s Irish Cream
2 tablespoons Vanilla prepared coffee

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 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.

I piped the icing onto the cupcakes one they were fully cooled. That's super important otherwise it melts away!

Here's my picture!

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