Nostalgia in a Cupcake
Okay, Okay, I’m still cleaning out the liquor cabinet with these experiments. I just promised Claire there would be red wine cupcakes, and there will be, but come on, how many happy memories are being recreated here? Convincing the pimply faced T.G.I. Friday’s employee yes, you totally need that third round of ultimate mudslides and you love how much flair he is wearing? Or how Kahlua is really the only thing that can cover up the taste of Crystal Palace vodka? (Still retailing for only $12.99.) This is pure delicious nostalgia.
Kahlua Mudslide Cupcakes
I usually prefer mine blended.
Makes about 2 dozen
Ingredients
For the cupcakes:
- 1 box chocolate cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup vodka
- 1/2 cup Kahlua
- 1/4 cup Baileys Irish Cream
- 1 tsp espresso powder (instant coffee/espresso works too)
For the frosting:
- 1 1/2 sticks butter (12 Tbs)
- 4-5 cups confectioners sugar
- 1 Tbs Kahlua
- 1 Tbs Baileys Irish Cream
- 1 tsp vanilla extract
- chocolate sprinkles (optional)
Preheat oven to 350 degrees. Line cupcake tins with cupcake papers.
In a large bowl, prepare batter according to package directions substituting the 1 1/4 cup water with the vodka, Kahlua and Baileys. Add espresso powder. Mix well. Pour into cupcake tins, filling about 2/3 of the way, and place in oven. Bake for 19-22 minutes until cupcakes spring back when touched.
Meanwhile, prepare frosting. Using an electric hand mixer, cream butter and 1 cup confectioners sugar in a high sided bowl until fluffy. Add Kahlua, Baileys and vanilla extract. Mix in remaining sugar, adding more if necessary to reach desired consistency.
Let cupcakes cool completely before frosting. Decorate with chocolate sprinkles. Can be refrigerated up to 3 days.
By Ellie
Suzie Bergman replied:
These are fantastic. BUT .. be careful … They let me know they were done by blowing the oven door open!! lol
August 25, 2012 at 8:37 am. Permalink.
Crys replied:
What?!!! They exploded?
December 30, 2012 at 7:17 pm. Permalink.
boozybakeshop replied:
Hmmm…I’ve never had any exploding cupcakes…not sure what happened with Suzie’s there (I hate to think that anything went terribly wrong), but I don’t think you have anything to worry about as long as you don’t fill them with TNT:)
December 30, 2012 at 11:06 pm. Permalink.
donna replied:
Made these cupcakes yesterday and came out awesome sending them with my daughter who’s going to a new years eve party
December 31, 2012 at 2:34 pm. Permalink.
boozybakeshop replied:
So glad to hear it! Hope they ring in the New Yeay deliciously!
December 31, 2012 at 2:41 pm. Permalink.
JackieT replied:
These sound amazing!!! I wondering if I could use whipped vodka or it has to be regular vodka? I was wondering that with some of your recipes that ask for vodka does it matter what type we use?
March 15, 2013 at 1:58 am. Permalink.
boozybakeshop replied:
I’ve never used whipped vodka – looks like I’ll need to experiment and I’d love to hear how they come out. As for different types, I don’t think in general it matters as long as you’re not using a flavor that doesn’t match, because the taste will CW through, (for example, I don’t think Absolut Pepper would be a good idea here).
March 15, 2013 at 7:23 am. Permalink.
JackieT replied:
Okay thank you for responding so quickly..I will have to just try it lol and ill let you know how they turn out:) Thanks!!
March 15, 2013 at 3:56 pm. Permalink.
threegirls replied:
i am stoked to make them!!!! how long should i bake if i use the mini cup size?
April 16, 2013 at 8:39 am. Permalink.
boozybakeshop replied:
Hi, I’m on vacation and have some limited access to my recipes, but minis can take anywhere from 13 to 18 minutes. You’ll need to check them:)
April 16, 2013 at 2:13 pm. Permalink.
Krista replied:
I have some pretty cheap vodka that I think will overpower any good tastes in the cupcake -so I’d rather just leave it out.. How would I adjust the recipe accordingly (specifically for moisture purposes)? Would it be more moist by leaving it out?
May 4, 2013 at 10:13 am. Permalink.
boozybakeshop replied:
If you’re using a mix, make sure you replace the vodka with equal amount water, (or equal amount addiional Kahlua and Bailey’s), if you choose not to use it (though, most of what makes cheap vodka terrible will bake out in the oven). If you omit it entirely, the batter will not have enough liquid in it.
May 4, 2013 at 9:06 pm. Permalink.
Krista replied:
I was planning on making it from scratch instead of a cake mix- does that change anything?? I’m still a recipe-reliant baker if you can’t tell, thanks so much
May 7, 2013 at 9:26 am. Permalink.
boozybakeshop replied:
YES! It does. (And hey, we all need recipe guidance on things we haven’t tried.) Mixes use a lot more liquid than scratch recipes (that 1 1/4 cups vs well, none). Some options: if you’re using a recipe that calls for buttermilk, you can use dried buttermilk powder like this: http://www.kingarthurflour.com/shop/items/dried-buttermilk-powder-16-oz#1158# and substitute the required water with alcohol (kahlua and bailey’s in this case, but don’t straight substitute alcohol for buttermilk or milk in a recipe; those are used for leavening and the cupcakes won’t turn out). If you’re using my favorite chocolate cupcake recipe (this one: http://boozybakeshop.com/2012/08/17/straight-up-cupcake/) substitute the 2oz of bourbon in that link for 2 oz Kahlua and 1 oz Bailey’s. Ignore the vodka (it adds texture to the mix, but you don’t need it here). Also, the cupcakes (and I’m not sure why – butter might be a better conductor?) seem to need less booze with the scratch recipes than mixes. The cakes might need a minute more in the oven since they have a little more liquid, so keep an eye on them and use a toothpick or wooden skewer to test. if the toothpick comes out clean, their done. Frosting stays the same!
May 7, 2013 at 10:04 am. Permalink.