For the cupcakes
3 c. all-purpose flour
1 tbsp. instant espresso
1 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. (1 stick) butter, softened
1 c. granulated sugar
1/2 c. packed brown sugar
1/4 c. sour cream, room temperature
2 large eggs, room temperarture
1 tsp. pure vanilla extract
3/4 c. freshly brewed coffee
For the frosting
1 c. (2 sticks) butter, softened
1 (14-oz.) can sweetened condensed milk, chilled
1 tsp. pure vanilla extract
Pinch kosher salt
  1. Preheat oven to 350° and line 2 muffin tins with liners. In a large bowl, whisk together flour, espresso, salt, baking powder, and baking soda.
  2. In another large bowl using a hand mixer, beat butter and sugar together. Add sour cream and beat until incorporated. Scrape down sides of bowl, then add eggs one at a time, then add vanilla. Add dry ingredients to wet and beat until just combined. Add coffee and beat until just combined.
  3. Using a large cookie scoop, fill liners ¾ full with batter. Bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool completely.
  4. Make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer with the whisk attachment), beat butter until light and fluffy and pale in color, about 3 minutes. With mixer running on medium speed, slowly add cold condensed milk. Add vanilla and salt and beat until frosting is stiff.
  5. Transfer frosting to a piping bag and pipe onto cooled cupcakes.
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