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

Vietnamese Coffee Cupcakes
From Cupcake Bakeshop

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

  1. Preheat oven to 305°.
  2. Beat butter on high until soft, about 30 seconds.
  3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beat for 30 seconds between each.
  5. Whisk together flour, baking powder, and salt in a bowl.
  6. Measure out coffee and milk together.
  7. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
  8. 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.
  9. Repeat above, alternating flour and coffee and ending with the flour mixture.
  10. Fold in the teaspoon of coffee grounds.
  11. 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).
  12. 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

  1. Sprinkle the gelatin over a 1/4 cup of water and let sit for 5 minutes.
  2. In a small pan over medium heat, heat the sweetened condensed milk until warm.
  3. Add the gelatin and stir over heat until the gelatin melts.
  4. 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

  1. Whisk cream on high speed until soft peaks form.
  2. Add sugar (more or less depending on your taste) and whip until thick.

To Assemble:

  1. 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.
  2. Fill the cavity with a teaspoon or so of sweetened condensed milk pudding.
  3. Replace top.
  4. Top with swirls or dollops of lightly sweetened whipped cream.
  5. Dust with finely ground coffee.

Makes 24 cupcakes.