Ease of Preparation: Easy
Yield: 12 cupcakes
Ingredients
- ½ cup (120 ml) unsalted butter, softened
- 1 cup (240 ml) sugar
- ½ cup (120 ml) palm sugar
- 1 teaspoon (5 ml) vanilla extract
- 2 eggs
- ½ cup (120 ml) sour cream
- 2 tablespoons (30 ml) coffee grounds
- 2 ½ cups (600 ml) flour
- 1 ½ teaspoon (7.5 ml) baking powder
- ½ teaspoon (2.5 ml) salt
- ¾ cup (180 ml) Vietnamese brewed coffee, cooled
Frosting
- 1 cup (240 ml) condensed milk
- 5 cups (1.2 L) icing sugar
- 2 tablespoons (30 ml) Vietnamese brewed coffee, cooled
Method
Preheat oven to 350 F (180 C).
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.
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 & serve.