Mudslide Cupcakes Recipe (Easy, Coffee & Chocolate Dessert)
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.
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.