Mudslide Cupcakes

You have a favorite restaurant, right? The place you go when you have a bad day and want to forget your problems with an amazing cocktail. Or the place that serves a perfectly mouthwatering entrée every time you go. Maybe it is the place that you bring all of your out of town guests because the atmosphere is sure to impress. Perhaps it is the place to celebrate special occasions because dessert is downright scrumptious.

I have just one place that fills all those needs, the Chart Room. Situated harbor side, surrounded by a marina, on the southern face of Cape Cod this restaurant could win on atmosphere alone. But if I were allowed just one more cocktail before passing on, I would choose the Frozen Mudslide cocktail here. It is heaven in a glass!! Perfectly blended until smooth, it is a mixture of ice, vodka, Baileys and Kahlua. Two sips of this magically concoction and all your worries are guaranteed to slip from your mind as a smile spreads across your face.

This is my special occasion place that I have celebrated every birthday at since I was about 5 years old. (Don’t even ask how many that has been!) And while I’ve never had a better Baked-Stuffed Lobster, a bigger more succulent lobster roll, or a superior Swordfish steak… on my birthday it is the once of year slice of drool-worthy, sinful Mud Pie that makes me swoon!!

An Oreo crusted ice cream pie that is doused in hot fudge and decorated with whipped cream, you may say you’ll try just one bite, but dollar bet you are going to take ‘just one more’ after that.. until the plate is licked clean.

I’ve wanted to recreate this pie for a while now, but when I saw the Cupcake Project and Scoopalicious ‘Ice Cream Cupcake Contest” I knew what I had to do. Not only did I want to recreate this Pie amazingness, but I knew I wanted the cupcakes to remind me of a ‘Mudslide’ as much as a ‘Mudpie.’ Therefore, I added Kahlua to, well, EVERYTHING!!! Cause really, let’s be honest, you can never have too much Kahlua.

Also, you should know that these are NOT the most photogenic cupcakes, but they are HANDS DOWN the most amazing, mouthwatering, sinfully delicious cupcakes you have ever sunk your fork into!!

Testimonials: Real quotes, from Real people that ate these cupcakes:

“Quite possibly the best thing I have ever put in my mouth!!”

“Will you marry me when my wife dies?”*

[*It is important to note that said wife was standing next to her husband looking very healthy and happy. Though, the happy may have been a result of the Kahlua and not the husband??]

…Make these cupcakes and they will speak for themselves. You can make them ahead of time because they stay in the freezer, and you can even spread out the making of each step before compiling the final product. Go check out my entry on Cupcake Project.. Mudslide Ice Cream Cupcakes.

Mudslide Ice Cream Cupcakes
Yield: 24 cupcakes

Oreo Cookie Crust
24 Oreo’s
Line cupcake tins with white liners. Twist open Oreo’s and place half without cream filling on bottom of the liner (Oreo words down). [I then took the remaining 24 Oreo halves with filling and sandwiched them together to make double stuff Oreos! The double stuffed cookies can be eaten immediately.]

Chocolate Kahlua Cupcakes
1 Cup Flour
1 Cup Sugar
1/2 Cup Cocoa Powder
1/2 teaspoon Baking Powder
1 teaspoons Baking Soda
1/2 teaspoon Salt
1/2 Cup Buttermillk
1/4 Cup Canola oil
1 Large Eggs
2 Tablespoons Kahlua
1/3 Cup Hot coffee

Preheat the oven to 350 degrees.
Mix together flour, sugar, cocoa, baking powder, baking soda, and salt in your mixer bowl, give it a quick mix on the lowest speed. In a separate bowl, mix together the buttermilk, oil, eggs, and Kahlua. With a spoon stir the wet ingredients until just combined. Slowly add the wet ingredients to the dry ingredients with the mixer at a medium-low speed. Once combined pour in 1/3 cup of hot coffee. Mix for one minute longer.
Using a 1/4 cup scoop pour chocolate mix over the Oreo into lined muffin tins. Fill only half way!!
Bake cupcakes for 15 minutes, or until cake tester or toothpick comes out clean.
After the cupcakes have cooled for 20 minutes, use a fork to ‘rough up’ the tops of all the cupcakes and remove some of the crumbs you created. Stick the cupcakes in the freezer (right in their tins works best). Now make the ice cream.

Kahlua Espresso Ice Cream
2 Cups Heavy Cream
1 Cup Whole Milk
1/2 Cup Sugar
1 Tablespoon Kahlua
2 Tablespoons Instant Espresso(or Instant Coffee)
1 Tablespoon Cocoa

Freeze your Ice cream makers bowl according to instructions. (I know mine needs 24-48 hours in the freezer before making ice cream.) Once ice cream maker is ready proceed.
In a mixing bowl whisk together the Whole Milk, Sugar, Kahlua, Instant Espresso and Cocoa (don’t add the cream yet). Let the mixture sit for 5 minutes to dissolve. Whisk again. You want all the ingredients to dissolve so you may need to let it sit for a few minutes longer or give it a few extra mixes. Once dissolved add in the cream until combined. Pour into ice cream maker and allow to freeze according to your machine’s instructions (mine is about 30 minutes).
At this point my cupcakes had been in the freezer for an hour and the ice cream was frozen but still soft enough to spread.
Scoop ice cream on top of each cupcake, filling to the top of each muffin tin and smoothing out with a knife. Stick in the freezer immediately.

Kahlua Hot Fudge: Adapted From CamilleStyles
1/2 Cup (1 Stick) Butter
1 Cup Cocoa
1 Cup Sugar
1 Cup Whipping Cream
1/3 Cup Kahlua

In a medium pot on the stove melt the Butter over medium heat. When melted add the cocoa and sugars until dissolved. Mix in the whipping cream and Kahlua. Let the mixture come to a gentle boil and stir for 3-5 minutes as mixture thickens. Remove from heat. Once mixture has cooled for an hour on the stove (stir occasionally) transfer to a heatproof bowl and let sit at room temperature for another hour.

Remove the frozen ice cream cupcakes from the freezer (they should be completely frozen). Working quickly because the fudge hardens as it hits the ice cream, pour large spoonfuls of fudge over each cupcake to coat. Put back in the freezer.

Kahlua Whipped Cream
1 Cup cold Whipping cream
3 Tablespoons Confectioners’ Sugar
1 teaspoon Kahlua

Starting mixer on low begin whipping the cream. Increase speed as mixture thickens and splatters less. Continue whipping until stiff peaks have formed, about 5 minutes. Mix in the confectioners’ sugar and Kahlua about 30 seconds or until combined. Scoop into a frosting piping bag with the tip of your choice. Remove cupcakes from freezer and decorate with Kahlua Whipped Cream.
Sprinkle with sugar or sprinkles of your choice.
Place back in freezer until ready to eat.

One bite of these and your hard work will all be worth it! Only problem is.. you can’t take just one bite!!

9 thoughts on “Mudslide Cupcakes

  1. I see that someone already wrote what I was going to write – PLEASE make these when I visit in August!! They sound sinfully good but much too complex for me to make. I will, however, try your muffin recipe (after I buy muffin/cupcake pans.) I missed your blog last week, probably because I had company for a few days. I wouldn’t have made those muffins for her, though; she only eats Kashi cereal for breakfast! Peg

  2. I must buy an ice cream machine or borrow my daughter’s so I can try these cupcakes. Love your blog. Look forward to it!

  3. You sold me! Those sound out of this world! I’m so impressed that you did everything fro scratch including the hot fudge and the whipped cream and your idea of putting Kahlua in everything was inspired. :) I’m so glad that you entered and best of luck!

  4. I saw “Susan”‘s comment as I scrolled down: “will you make these when we visit this summer? please,please, please, pretty please…”

    Instead, will you become my friend, visit me, and make these please? Forget Susan…Just kidding! These sound wonderful though!

    Thanks for entering! Good luck!


  5. Pingback: Kahlua Chocolate Ice Cream Cake | Champagne Frosting

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