Introduction & Inspiration
This Coffee Cupcakes with Condensed Milk Frosting recipe is a tribute to the magical combination of coffee and cake. I’m a firm believer that coffee enhances the flavor of chocolate and adds a delightful depth to baked goods. I love coffee flavor.
The inspiration for these cupcakes came from a desire to create a sophisticated yet approachable dessert, something that would be perfect for a brunch, afternoon tea, or any occasion that calls for a little caffeine kick.
I envisioned a moist, tender coffee-infused cupcake topped with a luxuriously creamy and uniquely flavored frosting made with sweetened condensed milk. It’s a combination that’s both comforting and elegant.
This recipe is the result of that vision, a perfect pairing of coffee and sweetness in a delightful cupcake form. It’s a recipe that’s sure to become a new favorite.
Nostalgic Appeal
Coffee and cake are a classic pairing, evoking feelings of warmth, comfort, and shared moments. They’re often associated with cozy mornings, afternoon breaks, and friendly gatherings. Classic.
The aroma of freshly brewed coffee and baking cake is incredibly inviting, bringing back memories of home-baked treats and happy times. It’s the best smell.
These Coffee Cupcakes tap into that nostalgia, offering a sophisticated twist on a classic combination. They’re a perfect way to enjoy the flavors of coffee and cake in a new and exciting way.
The condensed milk frosting adds a unique touch, reminiscent of Vietnamese coffee or other treats that utilize this sweet and creamy ingredient.
Homemade Focus
This recipe is all about embracing the joy of homemade baking. Both the coffee-infused cupcakes and the unique condensed milk frosting are made from scratch, using fresh, high-quality ingredients.
The process of making these cupcakes is relatively straightforward, but the results are truly exceptional. It’s all about combining the right ingredients in the right proportions.
Even the frosting, which might seem unusual, is surprisingly easy to make. It’s simply a matter of beating butter until fluffy and then gradually incorporating cold condensed milk.
This recipe is a reminder that homemade desserts are always worth the effort. The flavor, texture, and satisfaction of creating something from scratch are simply unmatched.
Flavor Goal
The primary objective of this recipe is to create a cupcake that perfectly balances the robust flavor of coffee with the sweetness of the cake and the creamy richness of the condensed milk frosting.
The cupcakes themselves are infused with both instant espresso and freshly brewed coffee, providing a double dose of coffee flavor. It’s intense.
The sour cream adds moisture and a subtle tanginess, creating a tender and flavorful crumb. Perfect texture.
The condensed milk frosting is the star of the show. It’s incredibly smooth, creamy, and not overly sweet, with a unique flavor that complements the coffee cupcakes perfectly.
Ultimately, I wanted a cupcake that was both sophisticated and comforting, a treat that would appeal to coffee lovers and dessert enthusiasts alike.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Coffee Cupcakes with Condensed Milk Frosting so special:
All-Purpose Flour: This provides the structure for the cupcakes.
Instant Espresso: This adds an intense coffee flavor to the cupcakes.
Kosher Salt: A pinch of salt enhances the other flavors and balances the sweetness.
Baking Powder & Baking Soda: These are the leavening agents, helping the cupcakes to rise and become light and fluffy.
Butter (Softened): This adds richness, flavor, and tenderness to both the cupcakes and the frosting.
Granulated Sugar & Brown Sugar: These provide sweetness to the cupcakes. The brown sugar adds a subtle molasses flavor and helps to create a moist crumb.
Sour Cream (Room Temperature): This adds moisture and a subtle tanginess to the cupcakes, resulting in a tender and flavorful crumb.
Large Eggs (Room Temperature): These bind the ingredients together and contribute to the cupcakes’ structure and richness.
Pure Vanilla Extract: Vanilla enhances the overall flavor of both the cupcakes and the frosting.
Freshly Brewed Coffee: This adds another layer of coffee flavor to the cupcakes, complementing the instant espresso.
Sweetened Condensed Milk (Chilled): This is the key ingredient in the frosting, providing sweetness, creaminess, and a unique flavor. It’s important that it’s chilled for the best results.
Essential Equipment
You’ll need a few basic tools for this recipe:
2 Muffin Tins: This is for baking the cupcakes.
Cupcake Liners: These prevent the cupcakes from sticking to the tins and make cleanup easier.
Large Bowls (at least two): You’ll need bowls for whisking the dry ingredients, wet ingredients, and for making the frosting.
Whisk: This is for combining the dry ingredients.
Hand Mixer (or Stand Mixer): This is essential for creaming the butter and sugar, incorporating the eggs, and making the frosting.
Large Cookie Scoop: This is helpful for portioning the batter evenly into the cupcake liners.
Piping Bag (Optional): This is for piping the frosting onto the cupcakes for a decorative look.
List of Ingredients with Measurements
Here’s a precise list of the ingredients, along with their exact measurements:
For the Cupcakes:
- 3 cups all-purpose flour
- 1 tablespoon instant espresso
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon 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 teaspoon pure vanilla extract
- 3/4 cup freshly brewed coffee
For the Frosting:
- 1 cup (2 sticks) butter, softened
- 1 (14-ounce) can sweetened condensed milk, chilled
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
Step-by-Step Instructions
Let’s bake these delicious Coffee Cupcakes with Condensed Milk Frosting!
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, instant espresso, salt, baking powder, and baking soda.
Step 3: Cream Butter and Sugars
In another large bowl, using a hand mixer (or a stand mixer fitted with the paddle attachment), beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Step 4: Add Sour Cream and Eggs
Add the room-temperature sour cream and beat until incorporated. Scrape down the sides of the bowl.
Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract.
Step 5: Alternate Adding Dry Ingredients and Coffee
Add the dry ingredients to the wet ingredients in two additions, alternating with the freshly brewed coffee. Begin and end with the dry ingredients. Beat until just combined after each addition. Be careful not to overmix.
Step 6: Fill Cupcake Liners
Using a large cookie scoop (or a spoon), fill the cupcake liners about ¾ full with batter.
Step 7: Bake
Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes.
Step 8: Cool
Let the cupcakes cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Step 9: Make the Frosting
While the cupcakes are cooling, make the frosting. In a large bowl, using a hand mixer (or a stand mixer fitted with the whisk attachment), beat the softened butter until it’s light and fluffy and pale in color, about 3 minutes.
With the mixer running on medium speed, slowly and gradually add the cold sweetened condensed milk.
Add the vanilla extract and salt and beat until the frosting is stiff and holds its shape.
Step 10: Frost and Serve
Transfer the frosting to a piping bag fitted with a tip of your choice (or you can simply spread it onto the cupcakes with a knife or spatula).
Pipe the frosting onto the cooled cupcakes. Serve and enjoy!
Troubleshooting
Here are a couple of potential issues and their solutions:
Problem: Cupcakes are dry.
Solution: You may have overbaked the cupcakes, or used too much flour. Be sure to measure the flour accurately and check for doneness with a toothpick.
Problem: Frosting is too soft.
Solution: Make sure the sweetened condensed milk is well chilled before adding it to the butter. You can also try refrigerating the frosting for a bit to firm it up. If it’s still too soft, you can add a bit more softened butter, a tablespoon at a time, until it reaches your desired consistency.
Problem: Frosting is grainy Solution: Butter may be too cold.
Tips and Variations
Here are some extra tips and variations to customize your Coffee Cupcakes with Condensed Milk Frosting:
Tip: For a more intense coffee flavor, use a stronger brew of coffee or add an extra teaspoon of instant espresso to the batter.
Variation: Add 1/2 cup of mini chocolate chips to the cupcake batter for a mocha flavor.
Variation: Drizzle the frosted cupcakes with chocolate ganache or caramel sauce.
Tip: If you don’t have a piping bag, you can simply spoon the frosting onto the cupcakes and spread it with a knife or spatula.
Variation: Garnish the cupcakes with coffee beans, chocolate shavings, or a dusting of cocoa powder.
Variation: Add a tablespoon of cocoa powder to the frosting.
Serving and Pairing Suggestions
These Coffee Cupcakes with Condensed Milk Frosting are a delightful treat for any occasion. Here are some serving ideas:
Serve them at room temperature or slightly chilled.
Pair them with a cup of coffee, tea, or a glass of milk.
Serve them as a dessert at a brunch, afternoon tea, or party.
Offer them as a special treat for coffee lovers.
Nutritional Information
Here’s an approximate nutritional estimate per cupcake (assuming the recipe yields 24 cupcakes):
- Calories: 300-350
- Fat: 15-20g
- Sugar: 25-30g
- Protein: 3-4g
It is a treat.
Enjoy these cupcakes in moderation as part of a balanced diet.
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Coffee Cupcakes with Condensed Milk Frosting
Description
This Coffee Cupcakes with Condensed Milk Frosting recipe is a tribute to the magical combination of coffee and cake
Ingredients
For the Cupcakes:
- 3 cups all-purpose flour
- 1 tablespoon instant espresso
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon 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 teaspoon pure vanilla extract
- 3/4 cup freshly brewed coffee
For the Frosting:
- 1 cup (2 sticks) butter, softened
- 1 (14-ounce) can sweetened condensed milk, chilled
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
Instructions
Let’s bake these delicious Coffee Cupcakes with Condensed Milk Frosting!
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, instant espresso, salt, baking powder, and baking soda.
Step 3: Cream Butter and Sugars
In another large bowl, using a hand mixer (or a stand mixer fitted with the paddle attachment), beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Step 4: Add Sour Cream and Eggs
Add the room-temperature sour cream and beat until incorporated. Scrape down the sides of the bowl.
Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract.
Step 5: Alternate Adding Dry Ingredients and Coffee
Add the dry ingredients to the wet ingredients in two additions, alternating with the freshly brewed coffee. Begin and end with the dry ingredients. Beat until just combined after each addition. Be careful not to overmix.
Step 6: Fill Cupcake Liners
Using a large cookie scoop (or a spoon), fill the cupcake liners about ¾ full with batter.
Step 7: Bake
Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes.
Step 8: Cool
Let the cupcakes cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Step 9: Make the Frosting
While the cupcakes are cooling, make the frosting. In a large bowl, using a hand mixer (or a stand mixer fitted with the whisk attachment), beat the softened butter until it’s light and fluffy and pale in color, about 3 minutes.
With the mixer running on medium speed, slowly and gradually add the cold sweetened condensed milk.
Add the vanilla extract and salt and beat until the frosting is stiff and holds its shape.
Step 10: Frost and Serve
Transfer the frosting to a piping bag fitted with a tip of your choice (or you can simply spread it onto the cupcakes with a knife or spatula).
Pipe the frosting onto the cooled cupcakes. Serve and enjoy!
Recipe Summary and Q&A
Let’s recap the recipe and answer some frequently asked questions:
Recipe Summary:
We made delicious Coffee Cupcakes with Condensed Milk Frosting by combining dry ingredients, creaming together butter and sugars, adding eggs and vanilla, alternating adding dry ingredients and coffee, baking the cupcakes, and topping them with a frosting made from butter, chilled condensed milk, vanilla, and salt.
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes! You can bake the cupcakes a day or two in advance and store them, unfrosted, in an airtight container at room temperature. The frosting can also be made a day ahead and stored in the refrigerator. Frost the cupcakes just before serving.
Q: Can I freeze these cupcakes?
A: You can freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature before frosting.
Q: Can I use a different type of milk in the frosting?
A: No, sweetened condensed milk is essential for this frosting. It provides the sweetness, creaminess, and unique flavor that makes it so special.
Q: My frosting separated. What can I do?
A: This can sometimes happen if the butter and condensed milk are not at the right temperatures. Try beating the frosting for a longer period, or adding a bit more softened butter, a tablespoon at a time.
Q: Can I use regular instant coffee instead of espresso powder?
A: Yes, you can, but the coffee flavor will be less intense. Espresso powder has a more concentrated flavor.