Mudslide Cupcakes
Ingredients
Cake
- 3 1/2 cups cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups sour cream
- 1/2 cup coffee liqueur, plus more for soaking
Frosting
- 2 cups unsalted butter
- 5-6 cups powdered sugar
- 1/4 cup Irish cream
- 1 teaspoon vanilla extract
Instructions
Make the Cake
- Sift together flour, baking powder, baking soda and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition, then beat in vanilla an coffee liqueur.
- Add half the flour mixture and mix until well blended.
- Add the sour cream and mix just until combined.
- Add the second half of the flour mixture and beat at low speed until batter is smooth.
- Divide batter among paper cupcake liners, filling about 2/3 full.
- Bake until toothpick comes out clean, about 15-17 minutes depending on the size of your cupcake liners.
- Cool comletely before frosting.
Make the Frosting
- In a mixing bowl fitted with the paddle attachment, beat butter until light and fluffy, scraping the sides of the bowl down occasionally.
- Gradually add the powdered sugar, Irish cream and vanilla and mix until combined.
- Beat for an additional 3-4 minutes on hish speed until fluffy. Add more Irish cream to achieve the consistency desired to frost.