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Back when I made my Cappuccino Fudge Cheesecake, I had quite a bit of leftover Kahlua. I remembered a recipe my blogger-buddy Tracey had posted for Mudslide Cupcakes and immediately put a pot of coffee on. Those cupcakes were happening. Now.
If you like coffee, chocolate, cupcakes (or booze!), you’ll like this recipe.
Recipe Rundown
Taste: The coffee and Kahlua combined with the chocolate is pure bliss.
Texture: The buttercream is magnificently lush, rich, and chocolatey. The cake is light and soft.
Ease: This recipe is a little more complicated than other cupcake recipes. It involves whipping egg whites, making coffee, and dirtying a few dishes. Don’t let that scare you though! Just read the recipe completely before beginning and organize yourself.
Appearance: The best part of cupcakes is how cute they are.
Pros: Adorable, delicious, perfect for parties.
Cons: Dirties a few dishes.
Would I make this again? Absolutely.
Mudslide Cupcakes
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 Kahlua
- 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 Kahlua
- 2 tablespoons coffee, at room temperature
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.
Would coffee brandy work instead of Kahlua? And would it taste ok to have a caramel center in the cupcake?