When I was searching for a Vietnamese inspired dessert I stumbled across the most amazing little cupcakes. I know you may be cupcaked out, but I just can't get enough of these sweet treats. Don't be overwhelmed by all of the steps in this recipe, it's actually quite simple if you take it one step at a time and remember that the filling will eventually be covered by the frosting. Vietnamese coffee is a mixture of super strong coffee and condensed milk. The coffee takes the place of your typical cake batter liquid for a distinctive, yet delicious, cupcake. This is delightful for guests and divine for your family so get the recipe for these Vietnamese cupcakes, just
For Vietnamese Coffee Cupcakes:
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup strong brewed Vietnamese coffee
1/4 cup milk
1 teaspoon coffee grounds
- Preheat oven to 305°.
- Beat butter on high until soft, about 30 seconds.
- Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- Add eggs one at a time, beat for 30 seconds between each.
- Whisk together flour, baking powder, and salt in a bowl.
- Measure out coffee and milk together.
- Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
- Add about one third the coffee/milk mixture and beat until combined. Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.
- Repeat above, alternating flour and coffee and ending with the flour mixture.
- Fold in the teaspoon of coffee grounds.
- Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will shrink slightly when they cool).
- Bake for 22-25 minutes until a cake tester comes out clean.
Sweetened Condensed Milk Pudding Filling:
2 teaspoons gelatin
3/4 cup sweetened condensed milk
- Sprinkle the gelatin over a 1/4 cup of water and let sit for 5 minutes.
- In a small pan over medium heat, heat the sweetened condensed milk until warm.
- Add the gelatin and stir over heat until the gelatin melts.
- Transfer mixture to a bowl set over a pan of ice water. Stir constantly until the mixture thickens. It will get very thick and might clump if you stop stirring.
Whipped Cream Frosting:
1 cup heavy cream
2 tablespoons sugar
- Whisk cream on high speed until soft peaks form.
- Add sugar (more or less depending on your taste) and whip until thick.
- Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
- Fill the cavity with a teaspoon or so of sweetened condensed milk pudding.
- Replace top.
- Top with swirls or dollops of lightly sweetened whipped cream.
- Dust with finely ground coffee.
Makes 24 cupcakes.