Mudslide Cupcakes

Absolutely delicious, but be careful how many you eat. They may come back and bite you!

For this you will need:

1 pkg. triple chocolate fudge cake mix
1-1/4 cups hot water
3 eggs
1/2 cup butter, melted
2 tablespoons instant coffee granules
1-1/4 cups mini chocolate chips
1 lb. butter, at room temperature
4 cups confectioners’ sugar
1/3 cup Irish Cream Liqueur
1/3 cup coffee flavored liqueur
1/3 cup brewed coffee, at room temperature
9 oz. clear plastic cups

Heat oven to 350°. On low speed, beat cake mix, water, eggs, butter, and coffee granules until blended. Beat 2 more minutes on medium speed.

Fold in 1/4 cup chocolate chips. Put batter into cupcake paper lined muffin tins. Bake until toothpick inserted into the center comes out clean, 14-19 minutes. Let cool completely on rack.

Melt remaining chocolate chips, let cool. On medium speed, beat butter until fluffy, 2 minutes. Gradually beat in confectioners’ sugar; on medium-high speed, beat until fluffy, 4 minutes. On low speed, beat in melted chocolate until just blended. Transfer to pastry bag fitted with large star tip.

Cut each cupcake in half horizontally and place bottom half in each cup. Combine the liqueurs and coffee. Drizzle 1 tablespoon of coffee mixture over cupcake in cup. The pipe on a layer of frosting. Repeat layering once, ending with frosting.

Garnish with your choice of sprinkles, maraschino cherries, chocolate chips, or chocolate syrup. Insert straw and spoon.


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