Kitchen & Garden

Indulge in the decadent flavors of these Mudslide Cupcakes—a boozy dessert inspired by the classic mudslide cocktail. Rich chocolate cake meets bold coffee liqueur, topped with a luscious cocoa frosting that’s silky smooth and irresistible. These easy mudslide cupcakes are perfect for party celebrations, or anytime you’re craving good cupcakes with a grown-up twist.

For variety, try pairing them alongside tiramisu cupcakes, adding a cinnamon sugar swirl for a churro cupcake vibe, or using tangy dairy for classic buttermilk cupcakes. Whether you’re hosting friends or treating yourself, this recipe guarantees soft, moist, bakery-quality results every time.

Recipe Overview:

• Servings: 12
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Calories: Approximately 350 per cupcake

Nutrition Information:

Ingredients:

For the Cupcakes

• 1¾ cups (220 g) all-purpose flour
• 1½ cups (300 g) granulated sugar
• ½ cup (50 g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 3 large eggs, room temperature
• ¼ cup coffee liqueur (e.g., Kahlúa)
• ½ tsp vanilla extract (optional, for depth)

For Mudslide Frosting

• 1 cup (230 g) unsalted butter, softened
• 4 cups (500 g) powdered sugar
• ½ cup (50 g) unsweetened cocoa powder
• ¼ cup coffee liqueur
• 1–2 tbsp heavy cream (optional, for texture)

Step-by-Step Instructions:

• Prepare Oven & Pan: Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners.
• Mix Dry Ingredients: In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
• Mix Wet Ingredients: In another bowl, whisk buttermilk, oil, eggs, coffee liqueur, and vanilla until combined.
• Combine: Gently fold dry ingredients into the wet mixture until just combined. Avoid over-mixing to keep cupcakes soft.
• Fill & Bake: Spoon batter into liners, filling each about two-thirds full. Bake for 15–18 minutes, or until a toothpick comes out with a few moist crumbs.
• Cool: Transfer cupcakes to a wire rack to cool completely before frosting.
• Make Frosting: Beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with coffee liqueur. Adjust with cream if needed for consistency.
• Frost: Pipe or spread frosting over cooled cupcakes. Garnish with chocolate shavings or festive sprinkles.

Pro Tips

• Use room-temperature ingredients for even mixing and fluffier cupcakes.
• Don’t overfill liners—stick to ⅔ full.
• Add chocolate chips for extra indulgence.
• Refrigerate frosted cupcakes for up to 3 days in an airtight container.

Variations

• Tiramisu Cupcakes: Add a mascarpone swirl in the frosting.
• Churro Cupcake: Dust with cinnamon sugar before baking and drizzle with caramel.
• Buttermilk Cupcakes: Swap coffee liqueur with vanilla for a classic version.

Conclusion

This mudslide cupcakes recipe delivers the perfect blend of coffee and chocolate, wrapped up in a portable, party-ready dessert. Moist, fluffy, and topped with a boozy frosting, they’re a step above good cupcakes—they’re unforgettable. Try these for your next gathering and watch them disappear!

Cupcakes are like little hugs in a wrapper, and mudslide cupcakes deliver rich chocolate and coffee bliss in every bite—perfect for parties and celebrations!

After baking your delicious mudslide cupcakes, transport them easily with a cupcake carrier. This container keeps your treats safe and fresh, making it ideal for bringing them to gatherings or storing them at home.

For an extra touch, consider using cupcake liners that add style to your presentation while lining your baking pan. These unbleached European parchment paper liners are perfect for both baking and showcasing your delightful creations.

Mudslide Cupcakes Recipe Card

Mudslide Cupcakes Recipe (Easy, Coffee & Chocolate Dessert)

Carter

Indulge in the decadent flavors of these Mudslide Cupcakes—a boozy dessert inspired by the classic mudslide cocktail. Rich chocolate cake meets bold coffee liqueur, topped with a luscious cocoa frosting that’s silky smooth and irresistible. These easy mudslide cupcakes are perfect for party celebrations, or anytime you’re craving good cupcakes with a grown-up twist.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12 Cupcakes

Calories 589 kcal

Ingredients

  

For the Cupcakes

• 1¾ cups 220 g all-purpose flour
• 1½ cups 300 g granulated sugar
• ½ cup 50 g unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk room temperature
• ½ cup vegetable oil
• 3 large eggs room temperature
• ¼ cup coffee liqueur e.g., Kahlúa
• ½ tsp vanilla extract optional, for depth

For Mudslide Frosting

• 1 cup 230 g unsalted butter softened
• 4 cups 500 g powdered sugar
• ½ cup 50 g unsweetened cocoa powder
• ¼ cup coffee liqueur
• 1–2 tbsp heavy cream optional, for texture

Instructions

 

• Prepare Oven & Pan: Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners.
  
• Mix Dry Ingredients: In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  
• Mix Wet Ingredients: In another bowl, whisk buttermilk, oil, eggs, coffee liqueur, and vanilla until combined.
  
• Combine: Gently fold dry ingredients into the wet mixture until just combined. Avoid over-mixing to keep cupcakes soft.
  
• Fill & Bake: Spoon batter into liners, filling each about two-thirds full. Bake for 15–18 minutes, or until a toothpick comes out with a few moist crumbs.
  
• Cool: Transfer cupcakes to a wire rack to cool completely before frosting.
  
• Make Frosting: Beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with coffee liqueur. Adjust with cream if needed for consistency.
  
• Frost: Pipe or spread frosting over cooled cupcakes. Garnish with chocolate shavings or festive sprinkles.
  

Notes

• These cupcakes are inspired by the classic Mudslide cocktail, combining chocolate, coffee, and liqueur for a rich, boozy dessert.
• For a non-alcoholic version, substitute the coffee liqueur with strong brewed espresso or coffee syrup.
• Make sure cupcakes are fully cooled before frosting—otherwise, the buttercream may melt.
• For smoother frosting, sift the cocoa powder and powdered sugar before mixing.
• Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 3 days. Bring to room temperature before serving for the best texture.
• Cupcakes can be frozen (unfrosted) for up to 2 months. Thaw overnight in the fridge and frost fresh before serving.
• Pair with coffee or dessert wine for an elegant after-dinner treat.

Keyword Buttermilk cupcakes, Churro cupcake, Cupcake recipes, Easy mudslide cupcakes, Mudslide cupcakes ingredients, Mudslide cupcakes recipe, Tiramisu cupcakes