Mudslide Cupcakes with Baileys Irish Cream Whipped Cream

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The expression “Don’t judge a book by its cover” should never apply to cupcakes. While these mudslide cupcakes are tasty, their cover (a sweet Baileys Irish Cream whipped cream) is the exceptional part. In fact, several tasters said that they would have been happy to eat a big bowl of the whipped cream sans cupcake.

You’ll see in the video in this post (if you are the video watching type) that my 3rd wedding couple, Bride and Groom 3.0, found the mudslide cupcakes to be a bit dry. I say that if you have the cupcakes with a big bite of the Baileys whipped cream and perhaps a sip of coffee with some more of the whipped cream on top, you’ve got yourself a moist and memorable morning treat.

Baileys Irish Cream Whipped Cream Recipe

The Baileys Irish Cream whipped cream frosting is such an important part of this cupcake that I am putting the frosting recipe first!

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5 from 3 votes

Mudslide Cupcakes with Baileys Irish Cream Whipped Cream

While these mudslide cupcakes are tasty, their Baileys Irish Cream whipped cream is the exceptional part.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 287kcal
Author Stefani


  • 2/3 cup sugar
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 3 tablespoons ground coffee your favorite kind
  • 3/4 cup unsalted butter room temperature
  • 2 large eggs
  • 2/3 cup melted vanilla ice cream you could also make this with coffee or mocha ice cream
  • 1/4 cup Kahlua homemade or store-bought
  • 1/4 cup Baileys Irish Cream homemade or store-bought
  • a little bit of chocolate for shaving on top optional
  • 12 chocolate-covered espresso beans optional


  • Whisk flour, baking powder, baking soda, and coffee in a bowl.
  • Beat butter and sugar in a large bowl for 1 minute until light and fluffy.
  • Beat eggs, ice cream, Kahlua, and Baileys into the butter/sugar mixture until blended.
  • Fold in flour mixture.
  • Fill cupcake liners 3/4 full.
  • Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
  • Top with Baileys Irish Cream whipped cream (see above), shaved chocolate, and a chocolate covered espresso bean.


Calories: 287kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 72mg | Potassium: 118mg | Sugar: 16g | Vitamin A: 425IU | Calcium: 49mg | Iron: 1.2mg
Have you tried this recipe?Click here to leave a comment and rating!
Print Pin
5 from 1 vote

Baileys Irish Cream Whipped Cream

This is the perfect way to make whipped cream grown up.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 servings
Calories 188kcal
Author Stefani


  • 2 cups heavy whipping cream
  • 2/3 cup sugar
  • 2 tablespoons Baileys Irish Cream homemade or store-bought


  • Whip heavy whipping cream until it looks like whipped cream.
  • Mix in sugar and Baileys Irish Cream until just combined.


You may find yourself wanting to double the recipe if you like gobs of frosting. I'd suggest stocking up on some extra heavy whipping cream.


Calories: 188kcal | Carbohydrates: 12g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 15mg | Potassium: 29mg | Sugar: 11g | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 26mg
Have you tried this recipe?Click here to leave a comment and rating!

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Recipe Rating


  1. barbarasays:

    I want to try these so bad….but 1 question…ground coffee???? Is that instant ground or not instant ???

  2. Rigelsays:

    Hey! Quick question with this recipe what are the exact measurements. Does t means teaspoon and does big T mean tablespoon? Thanks :)

  3. Lindsy Bakersays:

    wow, thank you SOO so mucho for this and the diy baileys cream recipe. after a wonderful date night, i had a sudden baking moment and a little past 11pm, headed down to my store to pick up the spare items. wow. i couldnt wait for either to be done, so i made a makeshift baileys cream drink. leftover espresso(took user aboves advice, mainly to incorporate cocoa powder cause i dont use syrups) and a bit of melted ice cream. and some other ingrediants. albeit nothing like the coffee with the finished product, not bad. and im sitting here…counting down the seconds until the muffins and heart cake are done. yours look beautiful, and i must admit, ive been staring at them for a good ten minutes.

  4. scegansays:

    can you use vanilla bean instead of vanilla extract?

  5. Kristinsays:

    Just wanted to say I tried your Bailey’s Irish cream whipped cream and it was the amazing! I used it to top off a guinness cupcake with jameson ganache. So far I have loved all your frostings I’ve tried.

  6. Mama Alisays:

    Would using 3 T of strong brewed coffee instead of the ground coffee help with the moisture? I can’t wait to try these. My husband will be stoked!

  7. Anonymoussays:

    So delicious! I used Haagen Dazs coffee ice cream, and 1/4 c less flour and they were super moist and fabulous!

  8. Anonymoussays:

    A friend of mine emailed me this recipe and I made this last weekend. They turned out amazing! I took them to where my daughter works and the girls were fighting over them. I will make these again!

  9. derecksays:

    Everything looks beautiful, but very difficult to prepare…especially for lazy))

  10. Stefsays:

    Dani – These wrappers were from Sugar Cat Studio .

  11. Danisays:

    Where do you get the cute wrappers?

  12. Stefsays:

    Regular sugar.

  13. Anonymoussays:

    These sound delicious! Do you use regular sugar for the frosting or confectioner’s?

  14. Stefsays:

    Corrine – The problems you are having may have to do with the temperature and humidity in your house. Do you store them in your refrigerator?

  15. Corrinesays:

    Baked these on the weekend and got rave reviews. Thanks SO much for all the fantastic ideas! A quick question for anyone who might have time: how do you make whipped cream that you can pipe and hold it’s shape like that? Mine wound up melting into a giant blob as soon as it was on. It still tasted awesome but I’d love mine to look as nice as the pictures. Thanks!

  16. How To Eat A Cupcakesays:

    So funny to hear that another woman hates the word “moist”. I went to highschool with a girl who HATED that word! Lol

  17. cedar chestssays:

    Happy New Year! I love your cupcakes and that colorful cupcake dress! I’ sorry about that. That is what I call them.

  18. Gigisays:

    oh the cupcake liners are to die for! super cute. the cupcakes look divine.

  19. Ivysays:

    This is one super classy cupcake! :)

  20. Keesha aka Prissycooksays:

    I’ve ordered from Sugar Cat before. She was so nice and rushed an order for me.

  21. Absentminded Oraclesays:

    I am going to make these cupcakes this weekend. :) thank you so much

  22. Elianasays:

    These look and sound divine. Happy New Year to you and your beautiful family.

  23. whitewitchsays:

    With a cupcake as delectable as that, I do not think I would be the least bit bothered if it were really “a bit dry.” Judging from the looks of it and your description of the cream topping, I would be lost in the taste of the cream alone that I would hardly pay attention to other less significant details like the moistness of the cupcake itself.

  24. Nancysays:

    I loved the coffee flavor and thought it could have been even stronger. I’m also one of those people who requested vats of the BIC Whipped Cream…Could I eat it on a train, could I eat it all just plain? Could I eat it with a spoon, would it leave me in a swoon? Oh lucky me, oh happy me; I live near where the cupcakes be!

  25. Mr. Psays:

    They sound amazing, and I love the wrappers.

    I never really think I like cream, especially when it’s whipped, but I can just imagine how the Baileys takes the edge off…

  26. Naomisays:

    please bring me a cupcake :). It’s part of your matron of honor duty.

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