Bake Sale: Pumpkin Mudslide Cupcakes

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Bake Sale: Pumpkin Mudslide Cupcakes

By Stefani Pollack

Visit any Halloween store and you’ll quickly see that Halloween is no longer just a kids’ holiday. Likewise, cupcakes, once only served at children’s birthday parties, are now made in flavors that are decidedly adult. For an adults-only Halloween cupcake treat, try these pumpkin mudslide cupcakes. Although the more traditional pumpkin flavor is present in the cupcakes, they taste distinctly of Kahlua and Baileys Irish Cream. The cupcakes are finished with a drizzle of chocolate syrup over spiced pumpkin coffee buttercream frosting.

Quick tip: Make these for the under-21 set by replacing the Kahlua and Baileys Irish Cream in this recipe with apple juice.

Yield: 12 cupcakes

Cupcake Ingredients
1 ½ cups all-purpose flour
1 teaspoon pumpkin pie spice
2 teaspoons instant coffee granules
1 teaspoon baking soda
Pinch salt
1 ½ cups sugar
¾ cup pumpkin puree
2 large eggs
½ cup vegetable oil
¼ cup Kahlua
¼ cup Baileys Irish Cream

Cupcake Directions
Preheat oven to 350 F.
In a small mixing bowl, whisk together flour, pumpkin pie spice, instant coffee granules, baking soda, and salt. Set aside.
In a medium-sized mixing bowl, beat sugar, pumpkin puree, and eggs until smooth.
Mix the vegetable oil, Kahlua, and Baileys Irish Cream into the wet ingredients until fully combined.
Mix the flour mixture into the wet ingredients a little bit at a time until just incorporated.
Divide batter evenly among 12 cupcake liners.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Frosting Ingredients
1 cup unsalted butter, room temperature
2 cups powdered sugar
½ cup pumpkin puree
1 teaspoon instant coffee granules
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Chocolate syrup for drizzling
Orange and black sanding sugar (optional)

Frosting Directions
In a medium-sized mixing bowl, beat butter until light and fluffy – about three minutes on high speed using an electric mixer.
Add powdered sugar a little bit at a time until fully combined.
Mix in pumpkin puree, coffee granules, pumpkin pie spice, and vanilla until fully combined.
Spread or pipe onto cooled cupcakes.
Drizzle with chocolate syrup.
Optionally, dust with orange and black sanding sugar.

Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at www.cupcakeproject.com.

Reader Comments:

My nephew made these,they tasted great,however they sank in the middle.I thought that he did something wrong so I made some the next day,following the recipe to the letter. The ones that I made did the same thing.I don't know what to do because the taste so good.

By june on April 14, 2013

Can you tell me if you can make cakes and pie with splenda. I can't eate suger right now due to surgery.

By tracy fredell on October 09, 2012

Everything looks good to me:0)

By Paulette Impinna on October 09, 2012

Awesome Cup cakes! Had to sub Splenda for sugar to keep sugar and carbs a little lower. But it was yummmmmm! Question: I am trying to make an apple vingarette, but I'm not too sure about the spices to use. Any suggestion?

By Nancy Weiner on October 09, 2012

those look really good for thanksgiving!!!!!!!!!!!!!!!!!!!

By Anonymous on November 08, 2011

that looks really good do you think you could tell what the nutrition facts are?

By jasmine dool on November 08, 2011

I saw Paula on Jay Leno making meatloaf. I have allergies to anchovies/shellfish. Paula added worcestershire sauce, this would have sent me into an attack. I find this is happening more often in BBQ sauce, steak sauce. I just want to make this aware because it is so serious that we do not know these are added to prepared food. Thank you!

By Diana Weaver on October 27, 2011

Oh yum! These sound like the perfect Halloween treat!

By Peggy on October 21, 2011

Can the Mudslide cupcakes be made as a regular cake?

By Joyce McKee on October 19, 2011

Nicole - Yes, just replace the Baileys and Kahlua with the mudslide.

By Stef on October 19, 2011

These look sooooo yummer...could I use Kahlua Mudslide instead?

By Nicole on October 18, 2011

Pauladeen.com

Bake Sale: Pumpkin Mudslide Cupcakes