Mudslide Cupcakes
INGREDIENTS
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Servings: approximately 20 cupcakes
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For the cupcakes:
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3 eggs, separated and at room temperature
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3/4 cup granulated sugar
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1/2 cup (1 stick) unsalted butter, room temperature
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1 cup light brown sugar, packed
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2 and 1/4 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 and 1/2 teaspoons baking soda
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3/4 cup strong cold coffee
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3/4 cup Kahlua
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For the Kahlua buttercream:
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6 tablespoons unsalted butter, room temperature
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3 cups (or more, if needed) powdered sugar
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3 tablespoons unsweetened cocoa powder
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4 tablespoons Kahlua
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3 tablespoons hot coffee
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For the Bailey’s buttercream:
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16 tablespoons (2 sticks) unsalted butter, room temperature
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3 cups powdered sugar
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2 teaspoons vanilla extract
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4 tablespoons Bailey’s Irish Cream
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4 ounces bittersweet chocolate, shaved in curls
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