Mudslide Cupcakes with Baileys Irish Cream Whipped Cream
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!
And if you have any leftover Baileys, make a classic frozen mudslide cocktail!
Mudslide Cupcakes with Baileys Frosting
Ingredients
For the Mudslide Cupcakes
- 1 cup granulated sugar
- 1 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1/3 cup full-fat sour cream
- 1/4 cup canola oil
- 1 tablespoon vanilla extract
- 2 tablespoons hot milk
- 1/4 cup Kahlua
- 1/4 cup Baileys Irish cream
- 3 tablespoons instant coffee
For the Baileys Frosting
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- 2 tablespoons Kahlua
- 2 tablespoons Baileys Irish cream
- 1/4 teaspoon salt
- 1/4 cup chocolate syrup optional
- 1/4 cup shaved chocolate optional
Instructions
Cupcake Instructions
- Preheat oven to 350 F (175 C).
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, and salt.
- Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- In a small bowl or liquid measuring cup, whisk together warm milk, Kahlua, Baileys Irish Cream, and instant coffee until the coffee is dissolved.
- Slowly add liquid to mixing bowl and mix on low speed until just combined. The batter will be liquidy. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
- Fill cupcake liners just over 1/2 full.
- Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
- When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.
Baileys Frosting Instructions
- Beat butter on high speed with an electric mixer for about three minutes until light and airy.
- Mix in powdered sugar a little bit at a time.
- Add Kahlua, Irish Cream, and salt and continue to beat for another minute.
- Pipe frosting onto cooled cupcakes. Optionally drizzle with chocolate syrup and top with chocolate shavings.
Notes
- Use cake flour for a lighter crumb.
- Be careful not to over-mix the batter.
- Use room temperature ingredients – everything will mix together more smoothly that way.
- Because everyone’s oven is just a bit different and your liners may be a slightly different size than mine, I highly recommend that you bake a test cupcake before baking your whole batch of cupcakes. Fill one liner halfway and see how much it rises during the bake.
- I keep cooled, frosted cupcakes in large Tupperware-style containers. Food safety experts recommend that cupcakes with whipped cream, buttercream, cream cheese, or ganache frostings should be refrigerated. While I always keep cupcakes frosted with whipped cream or ganache in the refrigerator, I often keep my buttercream and cream cheese cupcakes on the counter. Do so at your own risk.
- If you know you’ll need to store your cupcakes for more than 3-4 days, these cupcakes can be frozen without a problem. Be sure to store the cupcakes in an airtight container to avoid freezer burn.
- Always return refrigerated or frozen cupcakes to room temperature before serving.
- Double the amount of frosting listed if you prefer a cupcake with an extra large swirl as shown in the photos.
Nutrition
Baileys Irish Cream Whipped Cream
Ingredients
- 2 cups heavy whipping cream
- 2/3 cup sugar
- 2 tablespoons Baileys Irish Cream homemade or store-bought
Instructions
- Whip heavy whipping cream until it looks like whipped cream.
- Mix in sugar and Baileys Irish Cream until just combined.
I want to try these so bad….but 1 question…ground coffee???? Is that instant ground or not instant ???
Hey! Quick question with this recipe what are the exact measurements. Does t means teaspoon and does big T mean tablespoon? Thanks :)
Yes t is teaspoon and T is tablespoon.
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.
can you use vanilla bean instead of vanilla extract?
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.
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!
So delicious! I used Haagen Dazs coffee ice cream, and 1/4 c less flour and they were super moist and fabulous!
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!
Everything looks beautiful, but very difficult to prepare…especially for lazy))
Dani – These wrappers were from Sugar Cat Studio .
Where do you get the cute wrappers?
Regular sugar.
These sound delicious! Do you use regular sugar for the frosting or confectioner’s?
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?
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!
So funny to hear that another woman hates the word “moist”. I went to highschool with a girl who HATED that word! Lol
Happy New Year! I love your cupcakes and that colorful cupcake dress! I’ sorry about that. That is what I call them.
oh the cupcake liners are to die for! super cute. the cupcakes look divine.
This is one super classy cupcake! :)
I’ve ordered from Sugar Cat before. She was so nice and rushed an order for me.
I am going to make these cupcakes this weekend. :) thank you so much
These look and sound divine. Happy New Year to you and your beautiful family.
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.
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!
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…
please bring me a cupcake :). It’s part of your matron of honor duty.