Foodie

Pumpkin Mudslide Cupcakes

Posted by Nerd & Lace on

Say what you will about Paula Deen, but I adore her. For someone that doesn’t have any culinary education, she sure made a name for herself and has taken the world by storm.

Today she tweeted this amazing recipe for Pumpkin Mudslide Cupcakes and I wanted to share with you. These will be great for an adult Halloween party.  I know-I know, I gave up sugar. But these looked delicious so I HAD to share them with y’all.

Bon appetite! 

PUMPKIN MUDSLIDE CUPCAKES
Source: pauladeen.com

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.

Let me know if you make these. I’ll love to see how they turned out.

What’s your favorite Paula Deen recipe?

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