Coffee Cupcakes with Condensed Milk Frosting

Introduction & Inspiration

I’m a huge fan of coffee-flavored desserts. There’s something about the combination of rich, slightly bitter coffee and sweet, creamy elements that’s incredibly satisfying. These Coffee Cupcakes with Condensed Milk Frosting are a perfect example of that delicious pairing.

The inspiration came from wanting to create a cupcake that was both sophisticated and comforting. I wanted a strong coffee flavor in the cupcake itself, balanced by a unique and incredibly creamy frosting. The condensed milk frosting is the real star here – it’s unlike any frosting I’ve ever made.

I also love how these cupcakes are relatively easy to make, despite their impressive flavor and appearance. They’re perfect for a special occasion or just a weekend baking project. It is a perfect treat.

It’s also a perfect dessert to impress.

Nostalgic Appeal

Coffee, for many, is a comforting and nostalgic beverage. It might remind you of cozy mornings, conversations with friends, or perhaps even your grandmother’s kitchen. These cupcakes tap into that comforting feeling.

Cupcakes themselves are inherently nostalgic, bringing back memories of childhood birthday parties, bake sales, and simple pleasures. They’re a classic treat that never goes out of style.

The combination of coffee and sweetened condensed milk might also evoke memories of specific cultural traditions or family recipes. It’s a flavor pairing that’s popular in many parts of the world.

It’s a perfect combination between tradition and innovation.

Homemade Focus

This recipe emphasizes the homemade aspect, from the coffee-infused cupcakes to the unique condensed milk frosting. While we’re using a few convenience items, like all-purpose flour, the heart of this recipe is all about creating something from scratch.

I believe that homemade baked goods have a certain love and care that you just can’t find in store-bought items. It’s about taking the time to create something special and delicious.

The cupcakes themselves are infused with a strong coffee flavor, thanks to both instant espresso and freshly brewed coffee. It’s a double dose of coffee goodness!

And the condensed milk frosting is truly unique. It’s incredibly creamy, smooth, and not overly sweet. It’s a perfect complement to the coffee-flavored cupcakes. I really love this recipe.

Flavor Goal

The primary flavor goal for these Coffee Cupcakes is, unsurprisingly, coffee! We want a strong, rich coffee flavor in the cupcake itself, balanced by the sweet and creamy condensed milk frosting.

The combination of instant espresso and freshly brewed coffee ensures that the coffee flavor is prominent and well-rounded. It’s not just a hint of coffee; it’s a full-bodied coffee experience.

The brown sugar in the cupcake batter adds a subtle molasses-like flavor that complements the coffee beautifully. It also helps to create a moist and tender crumb.

The condensed milk frosting is the perfect counterpoint to the coffee flavor. It’s sweet, creamy, and incredibly smooth, with a unique flavor that’s different from traditional buttercream.

Ingredient Insights

Let’s delve into the key ingredients and their roles:

For the cupcakes:

• All-purpose flour: Provides the structure for the cupcakes.
• Instant espresso: Adds a concentrated burst of coffee flavor.
• Kosher salt: Enhances the flavors and balances the sweetness.
• Baking powder and baking soda: Leavening agents that help the cupcakes rise and become light and fluffy.
• Butter, softened: Adds richness, flavor, and moisture. Make sure it’s softened to room temperature for proper creaming.
• Granulated sugar and brown sugar: Provide sweetness and contribute to the texture. The brown sugar adds a subtle molasses flavor and helps keep the cupcakes moist.
• Sour cream, room temperature: Adds moisture and a subtle tang, resulting in a tender and flavorful cupcake.
• Large eggs, room temperature: Bind the ingredients together and contribute to the structure.
• Pure vanilla extract: Enhances the other flavors.
• Freshly brewed coffee: Adds moisture and a strong coffee flavor.

For the frosting:

• Butter, softened: The base of our frosting. Make sure it’s softened for a smooth and creamy texture.
• Sweetened condensed milk, chilled: The star of our frosting! It provides sweetness, creaminess, and a unique flavor. Make sure it’s chilled for the best results.
• Pure vanilla extract: Enhances the flavor of the frosting.
• Pinch of kosher salt: Balances the sweetness and enhances the other flavors.

Essential Equipment

Let’s gather our essential equipment before we begin:

• Two muffin tins: For baking the cupcakes.
• Cupcake liners: To prevent sticking and for easy removal.
• Large bowls: For mixing the dry ingredients and the wet ingredients.
• Whisk: For whisking together the dry ingredients.
• Hand mixer (or stand mixer): For beating the butter and sugar, and for making the frosting.
• Rubber spatula or wooden spoon: For scraping down the sides of the bowl and for folding in ingredients.
• Large cookie scoop (optional): For evenly portioning the batter into the cupcake liners.
• Piping bag and tip (optional): For piping the frosting onto the cupcakes.

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise 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 temperature
• 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 of kosher salt

Step-by-Step Instructions

Let’s get baking! Here’s a detailed, step-by-step guide:

Step 1: Prepare Oven and Dry Ingredients

Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners.

In a large bowl, whisk together the flour, instant espresso, salt, baking powder, and baking soda. Set aside.

Step 2: 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. This will take about 3-5 minutes.

Step 3: Add Wet Ingredients

Add the sour cream and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula or wooden spoon.

Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract and beat until combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Don’t overmix.

Add the brewed coffee and beat until just combined. Again, be careful not to overmix.

Step 5: Bake the Cupcakes

Using a large cookie scoop (or a spoon), fill the cupcake liners about ¾ full with batter.

Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 6: Cool the Cupcakes Let the cupcakes cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. It’s important that they are completely cool before frosting.

Step 7: 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 light and fluffy and pale in color. This will take about 3 minutes.

With the mixer running on medium speed, slowly drizzle in the cold sweetened condensed milk. It’s important that the condensed milk is cold, or the frosting may become too thin.

Add the vanilla extract and salt. Beat until the frosting is stiff and holds its shape.

Step 8: Frost the Cupcakes

Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a tip of your choice (or simply use a knife or spatula to spread the frosting).

Pipe or spread the frosting onto the cooled cupcakes.

Serve and enjoy!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My cupcakes are dry.

Solution: This could be due to overbaking, using too much flour, or not enough liquid. Make sure to measure your ingredients accurately and follow the baking time carefully.

Problem: My cupcakes sunk in the middle.

Solution: This could be due to opening the oven door too early, overmixing the batter, or using expired leavening agents.

Problem: My frosting is too thin.

Solution: Make sure the sweetened condensed milk is thoroughly chilled before adding it to the butter. You can also try adding a tablespoon or two of powdered sugar, but be aware that this will make the frosting sweeter. If it’s very warm in your kitchen, chill the frosting for a few minutes.

Problem: My frosting is too thick.

Solution: Add a teaspoon of milk or cream at a time, beating until the frosting reaches the desired consistency.

Tips and Variations

Here are some tips and variations to customize your Coffee Cupcakes:

Tip: For an even stronger coffee flavor, use espresso instead of brewed coffee.

Tip: To prevent the cupcakes from sticking to the liners, spray the liners with cooking spray before adding the batter.

Variation: Add a teaspoon of ground cinnamon to the cupcake batter for a spiced coffee flavor.

Variation: Drizzle melted chocolate over the frosted cupcakes for an extra touch of decadence.

Variation: Top the frosted cupcakes with chocolate-covered espresso beans or coffee beans.

Variation: Add a pinch of cocoa powder to the frosting.

Serving and Pairing Suggestions

These Coffee Cupcakes are perfect for breakfast, brunch, afternoon tea, or dessert.

They pair beautifully with a cup of coffee (of course!), a glass of milk, or a scoop of vanilla ice cream.

For a visually appealing presentation, arrange the cupcakes on a tiered stand or a platter.

Consider serving them with fresh berries or a dusting of cocoa powder.

These cupcakes are best served at room temperature.

Nutritional Information

Nutritional content will vary. Below is a rough estimate, but exact figures will depend on brands and potential substitutions.

Here are some estimate per cupcake:

• Calories: Approximately 350-450 per cupcake
• Fat: 18-24g
• Saturates: 11-14g
• Carbohydrates: 45-55g
• Sugar: 30-40g
• Protein: 4-6g
• Sodium : 200-250mg These values are approximate and should be used as a general guideline.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Coffee Cupcakes by combining dry ingredients (flour, espresso, salt, baking powder, baking soda) and wet ingredients (butter, sugars, sour cream, eggs, vanilla, coffee). We baked the cupcakes, let them cool, and then frosted them with a unique frosting made from butter, chilled sweetened 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 in an airtight container at room temperature. You can also make the frosting ahead of time and store it in the refrigerator. Bring it to room temperature and re-whip it before using.

Q: Can I use regular milk instead of sweetened condensed milk for the frosting?

A: No, sweetened condensed milk is essential for this frosting. It provides both the sweetness and the unique creamy texture. Regular milk will not work as a substitute.

Q: Can I freeze these cupcakes?

A: Yes, you can freeze the unfrosted cupcakes. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before frosting.

Q: My frosting separated. What do I do? A: If your frosting separates, it may be because the butter and condensed milk were not at the correct temperatures. Try chilling the frosting for a bit, then re-whipping it.

Q: Do i have to use instant espresso?

A: If you don’t have instant espresso, you can use very finely ground coffee, but the flavor may not be as intense.