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    • Belinda Reynolds

      Mudslide Cupcakes adapted from The Curvy Carrot (cupcakes and Kahlua buttercream originally from Worth the Whisk) Cupcakes 2 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder, sifted 1 1/2 teaspoons baking soda 3/4 cup coffee, at room temperature 3/4 cup Kahlua 3 large eggs, separated and at room temperature 3/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup packed light brown sugar Kahlua Buttercream 6 tablespoons unsalted butter, at room temperature 3 cups confectioners' sugar, sifted 3 tablespoons unsweetened cocoa powder, sifted 4 tablespoons Kahlua 2 tablespoons coffee, at room temperature Bailey’s Buttercream 1/2 cup (1 stick) unsalted butter, at room temperature 3 cups confectioners' sugar, sifted 2 teaspoons vanilla extract 4 tablespoons Bailey’s Irish Cream Preheat oven to 350 F. Line cupcake pans with paper liners. Whisk the flour, cocoa powder and baking soda together in a medium bowl. Combine the coffee and Kahlua in a measuring cup. Add the egg whites to the the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until foamy. With the mixer still running, gradually add the granulated sugar. Once incorporated, increase the mixer to

    • Pepper Hayes

      Mudslide Cupcakes with swirled Kahlua and Bailey's Buttercream Frosting.

    • Danita Day-Budd

      The Kahlua buttercream frosting and Bailey's buttercream recipes might be a good addition to my own chocolate cake recipe.

    • Lauren Sellers

      Mudslide Cupcakes by Tracey's Culinary Adventures- Chocolate and coffee flavored cupcakes topped with both Kahlua and Bailey's buttercream

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