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Kahlua Mudslide Cupcakes


Kahlua Mudslide Cupcakes feature Kahlua, Baileys Irish Cream and vodka and are topped with frosting that features....Kahlua, Baileys and vanilla (a delight for those who like to eat their drink).

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Rate this recipe 4.2/5 (46 Votes)


  • For the cupcakes:
  • 1 box chocolate cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup vodka
  • 1/2 cup Kahlúa
  • 1/4 cup Baileys Irish Cream
  • 1 tablespoon espresso powder (instant coffee). Actual espresso works, too.
  • For the frosting:
  • 1 1/2 sticks butter (12 tablespoons)
  • 4-5 cups confectioners' sugar
  • 1 tablespoon Kahlúa
  • 1 tablespoon Baileys Irish Cream
  • 1 tablespoon vanilla extract
  • Chocolate sprinkles (optional)


Adapted from


Step 1

Preheat oven to 350 degrees. Line cupcake tins with cupcake papers.

In a large bowl, prepare batter according to package directions substituting 1 ¼ cup vodka, Kahlúa and Baileys for the water.
Add espresso powder.
Mix well.
Pour into cupcake tins, filling about ⅔ of the way, and place in oven. Bake for 19-22 minutes until cupcakes spring back when touched.

Meanwhile, prepare frosting.
Using an electric hand mixer, cream butter and 1 cup confectioners' sugar in a high-sided bowl until fluffy.
Add Kahlúa, Baileys and vanilla extract.
Mix in remaining sugar, adding more if necessary to reach desired consistency.

Let cupcakes cool completely before frosting.
Decorate with chocolate sprinkles.
Can be refrigerated up to 3 days

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