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Coffee Cupcakes with Condensed Milk Frosting
By Makinze Gore
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
20
Prep Time:
15 mins
Total Time:
1 hr 30 mins
Strong and rich coffee cupcakes are topped with a smooth and creamy condensed milk frosting. The frosting is great for piping and holds its shape well and we love how shiny it is too! A great alternative to the classic American buttercream and less sweet. The cupcakes remind us of a Vietnamese coffee and are a perfect afternoon treat! With the addition of both brewed coffee and instant espresso these cupcakes certainly don't lack in the coffee taste department. Be sure to chill your sweetened condensed milk before making the frosting. This will help it stiffen as you beat it and hold its shape. Just pop the can in the fridge whenever you start making the cupcakes!
Have you made these yet? Let us know how it went in the comments below!
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Ingredients
For the cupcakes
- 3 cups
all-purpose flour
- 1 Tbsp.
instant espresso
- 1 tsp.
kosher salt
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/2 cup
(1 stick) butter, softened
- 1 cup
granulated sugar
- 1/2 cup
packed brown sugar
- 1/4 cup
sour cream, room temperature
- 2
large eggs, room temperarture
- 1 tsp.
pure vanilla extract
- 3/4 cup
freshly brewed coffee
For the frosting
- 1 cup
(2 sticks) butter, softened
- 1
(14-oz.) can sweetened condensed milk, chilled
- 1 tsp.
pure vanilla extract
Pinch kosher salt
Directions
- Step 1Preheat oven to 350° and line 2 muffin tins with liners. In a large bowl, whisk together flour, espresso, salt, baking powder, and baking soda.
- Step 2In another large bowl using a hand mixer, beat butter and sugar together. Add sour cream and beat until incorporated. Scrape down sides of bowl, then add eggs one at a time, then add vanilla. Add dry ingredients to wet and beat until just combined. Add coffee and beat until just combined.
- Step 3Using a large cookie scoop, fill liners ¾ full with batter. Bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool completely.
- Step 4Make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer with the whisk attachment), beat butter until light and fluffy and pale in color, about 3 minutes. With mixer running on medium speed, slowly add cold condensed milk. Add vanilla and salt and beat until frosting is stiff.
- Step 5Transfer frosting to a piping bag and pipe onto cooled cupcakes.
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