Mudslide Cupcakes


Need to bring a yummy dessert to a party? Or you just love the taste of Kahlua, coffee and Baileys and would all of that in a cupcake? We've invited Rachel | @rmmoorer to come and make some awesome chocolatey boozy cupcakes! Give it a try and let us know what you think!

 Watch this video and learn to make them!
Servings: approximately 24 cupcakes

Cupcake Ingredients
3 eggs, separated and at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 cup light brown sugar, packed
2 and 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua

 Kahlua Buttercream
6 tablespoons unsalted butter, room temperature
2 cups (or more, if needed) powdered sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons Kahlua
3 tablespoons hot coffee

Bailey’s buttercream
16 tablespoons (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons Bailey’s Irish Cream
4 ounces Hershey's Dark Chocolate

How to make them
1. Preheat the oven to 350 degrees, and place cups in the cupcake pan. 
2. In a large bowl, combine the butter and brown sugar and mix on medium speed until light and fluffy, about 1 minute.
3.  Add the 3 eggs and granulated sugar. Mix till smooth.
4. In a separate bowl, combine the flour, cocoa, and baking soda.
5. Add the flour mixture, coffee, and Kahlua alternately until mixture is thick.
6. Fill each prepared cupcake liner about two-thirds full.
7. Bake the cupcakes for 20-25 minutes. Let cool completely.
8. Bailey's Icing: In a bowl, combine the butter and powdered sugar until smooth. Add the vanilla extract and Bailey’s Irish Cream, mixing well until combined. Add more sugar if needed. Set aside.
9. Kahlua Icing:  In another bowl, combine the butter and powdered sugar until smooth. Add the cocoa powder, Kahlua, and coffee, adding more powdered sugar if necessary.
10. Put half of each type of icing into a piping bag and ice the cupcakes when they are cooled. Garnish them with dark chocolate.

 This recipe was adopted from curvy carrot.
Check out her other awesome recipes!!

Valentine Picks

I was looking through my archives to see if we've ever posted about Valentine's Day. Then remembered that my friends and I hosted a Galentine's party two years ago! How could I forget! This is one of the reasons why I love blogging and documenting life through photos. 

Stumbled on some pretty cool stuff for Valentine's day! Here are a few of our faves!
This is so adorbs!!

One for your other hand and one to hold hands in! So awesome.


 Quick and easy Nutella Cupcakes w/ Strawberry Cream Cheese Frosting

Truth.

Cute DIY idea for the office!

In the Kitchen

Petit Lasagna Cupcakes
This recipe is altered from Petit Lasagna. I wanted to finish up the rest of the food I had in my refrigerator but didn't have ricotta cheese or turkey so I substituted them with other ingredients but these lasagnas turned out amazing!
 
Ingredients:
1/2 lb ground beef
¼ tsp salt
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 1/2 cup shredded mozzarella cheese
24 small square wonton wrappers
1 1/2 cups shredded cheddar cheese
1/4 cup feta cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the beef, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the beef is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the mozzarella mixture, divide it among the 12 muffin cups. Then add a small sprinkle of feta cheese into each cup. Next, using half of the beef tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining mozzarella, then the remaining tomato sauce, and finally the rest of the shredded cheddar on top.

Bake for 10 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!