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Mudslide Cupcakes with Baileys Irish Cream Whipped Cream
While these mudslide cupcakes are tasty, their Baileys Irish Cream whipped cream is the exceptional part.
Prep Time
10
mins
Cook Time
25
mins
Total Time
35
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
287
kcal
Author:
Stefani
Ingredients
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
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
287
kcal
|
Carbohydrates:
33
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
61
mg
|
Sodium:
72
mg
|
Potassium:
118
mg
|
Sugar:
16
g
|
Vitamin A:
425
IU
|
Calcium:
49
mg
|
Iron:
1.2
mg