Coffee cupcakes

This recipe calls for Vietnamese brewed coffee, which uses a stainless steel filter, but if you can't source one, regular coffee will do.

Coffee cupcakes Credit: One World Kitchen

• makes

  12

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• ½ cup unsalted butter, softened
• 1 cup (200 g) sugar
• ½ cup palm sugar
• 1 tsp (5 ml) vanilla extract
• 2 eggs
• ½ cup sour cream
• 1 ½ tbsp ground coffee 
• 2 ⅓ cups (350 g) flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup (180 ml) Vietnamese brewed coffee, cooled

Frosting

• 1 cup condensed milk
• 5 cups icing sugar
• 1 ½ tbsp (30 ml) Vietnamese brewed coffee, cooled

Instructions

1. Preheat oven to 180C (350F).
2. Beat butter with sugar and palm sugar. Add vanilla extract. Beat in eggs, one at a time. Add sour cream and coffee grounds and mix well.
3. In a separate bowl, combine flour, baking powder, and salt. Pour flour mixture into sugar mixture, mixing continuously.
4. When well combined, slowly add coffee, mixing thoroughly.
5. Pour into greased cupcake tin.
6. Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
7. Meanwhile, warm condensed milk on the stove. Add sugar and stir until thickened. Add coffee and stir to incorporate. Place in refrigerator to chill.
8. When cupcakes have come out of the oven and have cooled, swirl frosting over top. Let cool before serving. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.