Mudslide Cupcakes by Karen Yee

Mudslide Cupcakes

 

Ingredients for the chocolate coffee cupcake
100 g butter at room temperature
350 sugar
3 eggs
1 tsp vanilla extract
1 cup buttermilk
½ cup strong coffee
250 g of flour
75 g of cocoa powder
1.5 tsp of bicarbonate soda
½ tsp salt
2 cups of digestive biscuits crushed (or you may use food processor)
75 g of melted butter

Ingredients for the frosting
1 cup whipping cream
2 -3 tbsp of Kahlua
1 tsp vanilla extract
3 tbsp of caster sugar (or more if you prefer a sweeter frosting)

Directions for the cupcake
Preheat oven at 180C and line muffin tray.
Mix the butter with the disgestive biscuits till it resembles wet sand.
Scoop about 1 tbsp into each cupcake liner and press them firmly.
Bake for about 8 mins. Set aside to cool.

Mix the buttermilk, coffee and vanilla together in a bowl. Set aside.

Mix the flour, cocoa, bicarbonate soda and salt together then sift them and set aside.

Meantime, cream the sugar and the butter till pale.
Add the eggs in one at a time and mix well on medium speed.
Alternate the addition of buttermilk mixture and flour mixture into the batter. DO NOT OVER MIX.
For the dry ingredients, it is best to use in spatula to fold in first and briefly mix with the mixer for a
couple of seconds.
The consistency should be quite thick.
Scoop into the cupcake liners with the crust till about 2/3 full.
Bake for about 22 mins or till toothpick comes out clean. Let it cool for about 10 mins then remove
from the muffin tray and continue to cool on a rack.

Directions for the frosting
Add sugar, vanilla, Kahlua into cold whipping cream.
Set your bowl in another bowl of ice water and whisk the mixture at high speed till you get still
peaks.
Pipe them as you prefer on the cupcakes. Dust with some cocoa powder or drizzles some chocolate
garnache over the frosting. Or if you like drizzle more Kahlua

***Best to refrigerate so that the crust of your cupcake stays firm. But do put the cupcakes in
covered containers to retain the moisture when you refrigerate.