Vietnamese Coffee Cupcakes
After my last cupcakes (Caramel Macchiato) I've been on a coffee kick. My all-time favorite coffee drink is Vietnamese Iced Coffee (Cà Phê Sữa Đá), which I was first introduced to when I lived in Hawaii. If you've never had Vietnamese coffee, it's a dark roast brew stirred with sweetened condensed milk and poured over ice. It's rich and creamy and oh-so-velvety. It's also wonderful hot.
I wanted to get a strong coffee flavor that wouldn't bake out, so these are my "triple shot" espresso cupcakes which use freshly brewed espresso, instant espresso granules and coffee extract. I don't have a Vietnamese filter, but a French press substitutes nicely. The frosting on the other hand was a struggle between flavor and consistency. I can't say I'm perfectly happy with the texture, but the taste is spot on.
For extra decadence I poked holes in some of the cupcakes and drizzled condensed milk over them while they were still warm. Yummm. I like to have my cake and drink it, too.
Vietnamese Coffee Cupcakes
Vietnamese Coffee Cupcakes
Espresso cupcake with sweetened condensed milk frosting: Vietnamese Coffee in cupcake form!
Ingredients
- For the cupcakes:
- ⅔ cup freshly brewed espresso
- 1 tablespoon instant espresso powder
- 1 cup sugar
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter, room temperature
- 2 large eggs, room temperature
- ⅓ cup sour cream
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon coffee extract
For the frosting:
- ½ cup freshly brewed espresso
- 1 tablespoon instant espresso powder
- 1 (14 oz) can sweetened condensed milk
- 1 package instant vanilla flavored pudding mix
- 1 teaspoon coffee extract
- 1 cup heavy whipping cream
Instructions
For the cupcakes:
- Dissolve the instant espresso in the fresh espresso and let cool while preparing other ingredients.
- Preheat oven to 325°F. Line standard sized cupcake pans with baking liners (will make 16).
- In the bowl of a stand mixer, combine the sugar, flour, baking powder, baking soda and salt. Using the paddle attachment, beat in the butter until it forms powdery crumbs.
- In a separate bowl mix the eggs, sour cream, oil, vanilla and coffee extract. Add to the dry ingredients and mix just until combined. Slowly add espresso. Batter will be thin. Divide among cupcake liners, filling each cup about halfway full. Bake for 15-18 minutes or until a toothpick inserted in center comes out with just a few dry crumbs. Let cool in pans on wire rack.
For the frosting:
- Dissolve the instant espresso in the brewed espresso. Chill completely in the refrigerator.
- Beat chilled espresso, sweetened condensed milk, pudding mix and coffee extract until well blended. Set aside in refrigerator while preparing whipped cream.
- Beat cream until stiff peaks form. Fold into pudding mixture. Scoop into pastry bag and chill until thickened. Pipe onto cooled cupcakes.
Oh my god, this looks really nice! I like the taste of the condensed milk on top of the coffee cupcake!
What espresso powder do you use?
Medaglia d'Oro. It's a jar with a green cap. I got it from Target or Walmart
Thank you.
Mmmmm...can't wait to give these a try!!
Great post. I am also insanely jealous that you lived in Hawaii. Loved Maui when I visited!
Thank you! I loved it too--which is why I decided to go to college there 🙂
For as much of a coffee fanatic as I am, I've never baked with it...or even made tiramisu, for goodness sakes. You've inspired me!
Glad to hear it! Look forward to seeing what you come up with 🙂