This recipe calls for Vietnamese brewed coffee, which uses a stainless steel filter, but if you can't source one, regular coffee will do.
- 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
- 1 cup condensed milk
- 5 cups icing sugar
- 1 ½ tbsp (30 ml) Vietnamese brewed coffee, cooled
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.
- Preheat oven to 180C (350F).
- 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.
- In a separate bowl, combine flour, baking powder, and salt. Pour flour mixture into sugar mixture, mixing continuously.
- When well combined, slowly add coffee, mixing thoroughly.
- Pour into greased cupcake tin.
- Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
- Meanwhile, warm condensed milk on the stove. Add sugar and stir until thickened. Add coffee and stir to incorporate.
- When cupcakes have come out of the oven and have cooled slightly, pour frosting over top. Let cool before serving.