I struggled getting the perfect consistency for this frosting because adding brewed coffee directly to the frosting makes it too loose and reduces the coffee’s strength. I’m so excited to have figured out the best answer – dissolving instant coffee in the vanilla extract. Perfection!

Ingredients

This recipe is based on my classic vanilla frosting recipe. It’s an American buttercream (read about all of the different frosting types if you are curious) so it uses only powdered sugar, butter, salt, and flavoring (in this case, vanilla extract and instant coffee).

I achieve the perfect topping to cake ratio by baking extra short cupcakes, leaving lots of room for the mascarpone custard and whipped cream.

This recipe takes time and effort, but it’s totally worth it. If you don’t have as much time, try using vanilla cupcakes and tiramisu frosting (that combination is still fantastic, but less authentic).

You can’t go wrong with it as a stand-alone drink, mixed into coffee, or mixed into a cocktail like a mudslide!

This has been one of the most popular recipes on my blog since the day I shared it. Read through the comments to see all the love it has gotten.

This is an update to my old coffee cookie recipe. Readers complained that their coffee flavor was too subtle. So, for these, I upped the flavor dramatically. You can’t miss it!

Ingredients

There are many ways to bake with coffee. For some recipes, I use coffee-infused butter or milk.

This post was sponsored by Hamilton Beach. The recipe and opinions are all mine.

Most coffee cupcakes are made to be eaten while drinking coffee and they don’t actually taste like coffee themselves. That is not the case here! The coffee flavor is so bold that I feel like I’ve had a cup of coffee after eating a single cupcake.

While crumb cakes designed to be enjoyed with coffee are wonderful, sometimes you want the coffee flavor in the dessert itself. There are four ways that I recommend you impart that coffee flavor to your baked goods.

Four Ways to Make Coffee Desserts

There are four main ways to get the flavor of coffee into your baked goods. You can combine methods within a single dessert, and keep in mind that many of these methods can also be used when baking with tea, too.

Making a Frozen Mudslide

Ingredients

The frozen mudslide drink recipe contains:

• Vodka – I opted for a classic, regular vodka, but you could use a vanilla or whipped vodka for some added sweetness if you feel like your Mudslide Drink needs it.
• Baileys Irish Cream – provides a deliciously creamy texture and undertones of whiskey mixed with both vanilla and chocolate.
• Kahlua – this coffee liqueur is made with coffee beans and rum and provides a delicious and distinct coffee flavor.
• Ice Cream – vanilla ice cream is the staple option, but you could go with chocolate or feel free to get even more creative with ice cream flavors.

How to Make a Frozen Mudslide Drink

1. Start by measuring and pouring vodka, Baileys Irish Cream, and Kahlua into a blender.

2. Add ice cream. (Yes, this is a lot of ice cream.) Using ice cream is what differentiates the frozen mudslide from the classic one.

3. Blend on medium speed until completely smooth.
4. Next, prepare each glass by drizzling chocolate syrup along its interior surface.

5. Pour the blended drink into the prepared glasses.

6. Garnish with whipped cream, chocolate shavings, chocolate sauce, and pieces of chocolate.

7. Serve immediately.

Making a Classic Mudslide

Ingredients

You don’t have to use ice cream and make a frozen mudslide recipe. You could also go for a more traditional version, which still has a sweet and creamy texture. The classic mudslide drink contains:

Making it yourself means that you can choose which coffee you would like; since you make it with brewed coffee, the flavor of your favorite beans ends up being the star of your drink.

I can guarantee that you will impress your friends when you show up to a gathering with a bottle of this liqueur rather than a six pack of beer. The only thing that might be more impressive would be bringing a bottle of homemade Baileys Irish Cream as well!

It gives an old world, Italian flavor that can marry well with a wide range of cakes, cupcakes, cookies, scones–or whatever!

The expression “Don’t judge a book by its cover” should never apply to cupcakes. While these mudslide cupcakes are tasty, their cover (a sweet Baileys Irish Cream whipped cream) is the exceptional part. In fact, several tasters said that they would have been happy to eat a big bowl of the whipped cream sans cupcake.

You’ll see in the video in this post (if you are the video watching type) that my 3rd wedding couple, Bride and Groom 3.0, found the mudslide cupcakes to be a bit dry. I say that if you have the cupcakes with a big bite of the Baileys whipped cream and perhaps a sip of coffee with some more of the whipped cream on top, you’ve got yourself a moist and memorable morning treat.