Mudslide Cupcakes


Need to bring a yummy dessert to a party? Or you just love the taste of Kahlua, coffee and Baileys and would all of that in a cupcake? We've invited Rachel | @rmmoorer to come and make some awesome chocolatey boozy cupcakes! Give it a try and let us know what you think!

Watch this video and learn to make them!
Servings: approximately 24 cupcakes

Cupcake Ingredients
3 eggs, separated and at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 cup light brown sugar, packed
2 and 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua

Kahlua Buttercream
6 tablespoons unsalted butter, room temperature
2 cups (or more, if needed) powdered sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons Kahlua
3 tablespoons hot coffee

Baileyโ€™s buttercream
16 tablespoons (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons Baileyโ€™s Irish Cream
4 ounces Hershey's Dark Chocolate

How to make them
1. Preheat the oven to 350 degrees, and place cups in the cupcake pan. 
2. In a large bowl, combine the butter and brown sugar and mix on medium speed until light and fluffy, about 1 minute.
3.  Add the 3 eggs and granulated sugar. Mix till smooth.
4. In a separate bowl, combine the flour, cocoa, and baking soda.
5. Add the flour mixture, coffee, and Kahlua alternately until mixture is thick.
6. Fill each prepared cupcake liner about two-thirds full.
7. Bake the cupcakes for 20-25 minutes. Let cool completely.
8. Bailey's Icing: In a bowl, combine the butter and powdered sugar until smooth. Add the vanilla extract and Baileyโ€™s Irish Cream, mixing well until combined. Add more sugar if needed. Set aside.
9. Kahlua Icing:  In another bowl, combine the butter and powdered sugar until smooth. Add the cocoa powder, Kahlua, and coffee, adding more powdered sugar if necessary.
10. Put half of each type of icing into a piping bag and ice the cupcakes when they are cooled. Garnish them with dark chocolate.

This recipe was adopted from curvy carrot.
Check out her other awesome recipes!!

baileys white chocolate chip cookies


1 c. unsalted butter, softened
1 1/2 c. granulated sugar
2 eggs
1 tsp. vanilla extract
8 TBSP Bailey's or other Irish Cream (I used caramel Bailey's)
2 2/3 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. espresso or instant coffee powder
1 1/2 c. white chocolate chips

Directions:
1.  In the bowl of a stand mixture fitted with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy, about 3 minutes.  Reduce to medium-low and beat in vanilla and eggs, one at a time, scraping down sides of bowl as necessary.  Add Bailey's in two additions, scraping down bowl in between.  Return mixer to medium speed and beat 1 minute more.

2.  Meanwhile, whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a separate medium bowl.  Add into wet mixture in three additions, scraping down sides of bowl with each addition.  Fold in chocolate chips.  Refrigerate at least two hours.

3.  Preheat oven to 350 degrees F.  Prepare two baking sheets (so you can alternate them to speed up baking process) with silicone baking mats or parchment paper.  Using a standard-sized cookie scoop or generous tablespoonful, scoop out dough and place on prepared baking sheet.  Bake, one sheet at a time, 7-9 minutes.  Place baking sheet on a wire rack and let cool 5 minutes.  Remove cookies and place directly on the rack, allowing them to cool completely.  Store cookies in airtight container up to one week.

Yields approx. 3 1/2 dozen cookies.

Recipe from appleaday