Mudslide Cake

mudslide cake

Blogger Cheri Liefeld of Adventures in the Kitchen shares a grown-up cupcake treat.

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• PREP TIME 30 Min
  
• TOTAL TIME 1 Hr 30 Min
  
• SERVINGS 24
  
  
  Cupcakes

  1

  box Betty Crocker® SuperMoist® triple chocolate fudge cake mix

  3

  eggs

  3/4

  cup coffee-flavored liqueur

  1/2

  cup vegetable oil

  1/2

  cup cold brewed coffee

  Buttercream Frosting

  1/2

  cup butter, softened

  1/4

  cup milk chocolate chips, melted

  1/4

  cup coffee-flavored liqueur

  4

  cups powdered sugar

  Whipped Cream

  1

  cup whipping cream

  1

  cup powdered sugar

  2

  tablespoons Irish cream liqueur

  Garnish, if desired

  1/4

  cup chocolate shavings

  
  
• 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
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