Posted on | November 27, 2012
Hello! I’m Jasline from Foodie Baker (previously known as Food Is My Life) and I’m back with a new cupcake recipe! Are you a fan of coffee? If you are, then this is definitely the right recipe for you! Imagine a soft, fluffy and rich cupcake oozing with intense coffee flavor, complemented with a velvety smooth mocha Buttercream frosting…
Mmmm, I am so craving for one right now, aren’t you? This is a pretty easy recipe to put together, here’s how!
Vietnamese Coffee Cupcakes with Mocha Buttercream Frosting
(makes 12 regular-sized cupcakes; 24 mini cupcakes)
Baking Note: My friend bought the instant Vietnamese coffee for me from Vietnam and I love it for its intense coffee taste. I used Vietnamese coffee all the way (even in the frosting), but you can swap the Vietnamese coffee with normal instant coffee, but be sure to grind them finely before adding into the cupcakes batter.
When a recipe calls for strong brewed coffee, I’ll normally double the dose of coffee powder – e.g. if it is recommended for the ratio of coffee to water to be 1 teaspoon : 100 ml, I’ll use 2 teaspoons of coffee for every 100 ml of water to make a strong, brewed coffee.
I found the frosting a tad too sweet for me with 175 grams of sugar, but the cake is not very sweet, so the two still complemented each other quite well. Do remember to taste the frosting as you go so you know when to stop adding the icing sugar.
- 170 grams all-purpose flour (1 3/8 cups)
- 3/4 teaspoon baking powder
- Pinch of salt
- 1 teaspoon instant coffee granules
- 90 ml strong brewed Vietnamese coffee, cooled (3/8 cup)
- 30 ml milk (1/8 cup)
- 115 grams unsalted butter, at room temperature (1/2 cup; 1 stick)
- 200 grams sugar (7/8 cup)
- 2 large eggs, at room temperature
- 55 grams unsalted butter, at room temperature (1/4 cup; 1/2 stick)
- 1 1/2 tablespoons cocoa powder, sifted
- 125 grams to 185 grams icing sugar (1 to 1 1/2 cups)
- 1 teaspoon instant coffee granules, dissolved in 1 tablespoon hot water
- 1 tablespoon coffee liqueur (or milk)
Cupcakes: Preheat the oven to 175 degrees Celsius. Line cupcake liners in a muffin tin or on a baking sheet.
Whisk flour, baking powder, salt and instant coffee together in a small bowl. Set aside. Combine the cooled coffee and milk in a small cup and set aside.
Beat the butter and sugar with an electric mixer until light, pale and fluffy, about 5 minutes. Scrape down the sides of the bowl. Beat in the eggs, one at a time, adding the next one only when the previous one has been fully incorporated. Scrape down the sides of the bowl.
Sift in 1/3 of the flour mixture and beat it in on low speed until some pockets of flour remain. With the mixer speed running on low, add in 1/2 of the coffee-milk mixture in a slow, steady stream. Beat until fully incorporated. Sift in 1/2 of the remaining flour mixture and beat it in on low speed. Add in the rest of the coffee-milk mixture in a slow, steady stream, beating it in on low speed. Sift in the rest of the flour mixture and mix until all the flour has been incorporated.
Spoon the batter into the cupcake liners until 3/4 full. For cupcakes that require 1/4-cup batter (regular-sized cupcakes), bake them for 20 to 25 minutes; for cupcakes that require 1/8-cup batter (mini-sized cupcakes), bake them for 18 to 20 minutes; until the cupcakes are well-risen and a skewer inserted into the centre of the cake comes out clean. Cool the cupcakes completely on a wire rack before frosting.
Frosting: In a medium bowl, combine the butter, cocoa powder, 125 grams (1 cup) icing sugar and the dissolved coffee. Beat with an electric mixer until light and fluffy. Add in more icing sugar to suit your taste. Beat in the coffee liqueur and milk for a softer consistency. Frost as desired.
Thank you so much Vera, for inviting me to be part of the Cupcake Artists family (:
Foodie Baker (Food Is My Life)
I’ve also participated on next link parties with this recipe: