Mudslide Cupcakes with Baileys Irish Cream Whipped Cream
Published , Last updated by Stef
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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!
And if you have any leftover Baileys, make a classic frozen mudslide cocktail!
Did you make this recipe? Leave a review!
Mudslide Cupcakes with Baileys Frosting
While these mudslide cupcakes are tasty, their Baileys Irish Cream frosting is the real star of the show!
Servings 16
cupcakes
Calories 287kcal
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
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
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Baileys Irish Cream Whipped Cream
This is the perfect way to make whipped cream grown up.
Servings 12
servings
Calories 188kcal
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.
Notes
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.
Nutrition
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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