Mudslide Cupcakes with Baileys Irish Cream

Mudslide Cupcakes with Baileys Irish Cream

original recipe:

  • 2/3 C sugar
  • 2 C flour
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 3 T ground coffee (your favorite kind)
  • 3/4 C unsalted butter, room temperature
  • 2 eggs
  • 2/3 C melted vanilla ice cream (you could also make this with coffee or mocha ice cream)
  • 1/4 C homemade Kahlua (store-bought would work just fine)
  • 1/4 C homemade Baileys Irish Cream (store-bought would work just fine)
  • A little bit of chocolate for shaving on top (optional)
  • 12 chocolate-covered espresso beans (optional)


- Whisk flour, baking powder, baking soda, and coffee in a bowl.
- Beat butter and sugar in a large bowl for 1 minute until light and fluffy.
- Beat eggs, ice cream, Kahlua, and Baileys into the butter/sugar mixture until blended.
- Fold in flour mixture.
- Fill cupcake liners 3/4 full.
- Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
- Top with Baileys Irish Cream whipped cream (see above), shaved chocolate, and a chocolate covered espresso bean.

Baileys Irish Cream whipped cream

  • 2 C heavy whipping cream
  • 2/3 C sugar
  • 2 T homemade Baileys Irish Cream (yes, store-bought would work just fine)

- Whip heavy whipping cream until it looks like whipped cream.
- Mix in sugar and Baileys Irish Cream until just combined.

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