Mudslide Cupcakes
Mudslide Cupcakes might be a good recipe to expand your dessert collection. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 14g of fat, and a total of 239 calories. This recipe serves 24. A couple people really liked this American dish. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. A mixture of coffee, whipping cream, chocolate shavings, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with electric mixer on medium speed until blended. Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low speed until frosting is smooth and creamy. Spoon frosting into decorating bag; refrigerate until ready to use.
In medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with electric mixer on high speed until stiff peaks form. Spoon whipped cream into second decorating bag; refrigerate until ready to use.
Cut tips off decorating bags; place both bags in a larger decorating bag fitted with star tip. Squeeze bag to pipe frosting and whipped cream together on cupcakes.
Sprinkle with chocolate shavings. Store in refrigerator.