Mudslide Cupcakes

Don't those look yummy??  Oh, yes... I will tell you they were!!  So, I know we are going to be doing recipes from the CIA cookbook and I have my first recipe picked out... I just need to purchase a few ingredients for that and I didn't want to keep you waiting for that entry... so... since I've been  wanting to try this flavor combination for awhile, I thought I'd go ahead and do it.

The cake is a coffee/khaluah flavored chocolate cake and the frosting/filling is a Bailey's buttercream.  Go on, you can drool...  I know I was while making them:)

Here's the cake recipe I used (it's a combination of a few different ones):

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder, sifted
• 1 1/2 teaspoons baking soda
• 3/4 cup coffee, at room temperature
• 3/4 cup Kahlua 
• 3 large eggs, separated, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup (1 stick, 8 tablespoons) unsalted butter, at room temperature
• 1 cup packed light brown sugar

These were my egg whites (prob. not as stiff as they wanted but I got tired of waiting)

Preheat oven to 350 degrees F. Line cupcake pans with paper liners.

Whisk together the flour, cocoa, and baking soda in a medium bowl. Combine the coffee and Kahlua in a liquid measuring cup.

Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until foamy. With the mixer still running, gradually add the granulated sugar. Once incorporated, increase the mixer to medium-high speed and continue beating until stiff peaks form. The egg whites should be glossy, not dry.

Transfer the egg whites to another bowl and clean our the mixer bowl (or use a second bowl, or use a hand-held electric mixer). With the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy. Add the egg yolks, one at a time. With the mixer on low speed, alternatively add the flour and the coffee-Kahlua mixture, beginning and ending with the flour mixture. Use a rubber spatula to fold in egg whites.

Divide batter evenly between cupcake pans, filling each about 2/3 - 3/4 full. Bake for 18-20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes then remove to rack to cool completely.

They came out kinda flat... but that's ok b/c they tasted Great!!

I made 12 cupcakes and 1 round cake (to be used for mudslide cake pops)

I made holes in the cupcakes once cooled and filled with the Bailey's Buttercream (recipe below).  I than dipped the tops in a soft chocolate ganache and topped with more Bailey's Buttercream.  Let's just say, you should keep drooling b/c they were really really GOOD!!

Basic Buttercream (I use the recipe from the Magnolia Bakery cookbook... substituted Bailey's for the milk)

• 1 stick of unsalted butter
• 4 cups Powdered Sugar
• 1/4 cup Bailey's Irish Cream
• 1 Tbs vanilla

Mix butter, 2 cups P Sugar, Bailey's and vanilla until smooth and creamy.  Slowly add the remaining sugar until spreadable consistency (you may need more or less sugar).

Chocolate Ganache

• 1/2 cup Heavy Cream
• 4 ounces Bittersweet Chocolate (I used Ghiradelli Choc. Chips)

Heat the heavy cream until just coming to a boil.  Pour over the Bittersweet chocolate and let sit for about 5 minutes.  Slowly stir until you get a smooth chocolate.  Wait about 5 minutes, stir again and begin dipping your cupcakes.

Tomorrow, I will show you how to take all this stuff and make cake pops with it!!

Hope you enjoy:)