While in college, I became obsessed with Mexican chocolate mochas. While sitting on my porch, drinking my mocha, a light bulb went off—Vietnamese Mexican-chocolate coffee. I thought the dark, rich, cinnamony chocolate would add a level of depth to the sometimes crawlingly sweet coffee you often get at Vietnamese restaurants. After my moment of genius, I started experimenting by melting Mexican chocolate with condensed milk. I found that the condensed milk over powered the subtle spices in the Mexican chocolate and I needed to add extra cinnamon in order to get that warmth that comes from Mexican chocolate. I also added a little cayenne pepper to give the condensed milk a little kick and mask some to the sweetness of the milk.

Once I got the Mexican chocolate condensed milk down, I thought, “How else can I use this—CUPCAKE.” The cake itself is a coffee flavored cake, filled with the Mexican chocolate condensed milk, and topped with a coffee whipped cream. The combination of this cupcake is great; the bitterness of the coffee grounds balances the sweetness of the condensed milkand finishes with the warmth of the cinnamon and cayenne.

Vietnamese Coffee Cupcake

Makes 24 cupcakes/350 degree oven

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, room temperature

2 ¾ cup all-purpose flour

2 ½ tablespoons of coffee grounds

1 ½ teaspoon baking powder

1/ 8 teaspoon salt

¾ cup of strongly brewed Vietnamese coffee (French press)

¼ cup milk

Beat butter on high until soft, about 30 seconds Add sugar and beat on medium-high until light and fluffy, About 3 minutes. Scrap down side of bowl halfway through. Add eggs one at a time, beating for 30 seconds between each addition. Scrap side of bowl down after each addition. Wisk together all dry ingredients (flour, coffee grounds, baking powder, salt). Measure out the coffee and milk together. Add about ¼ of the flour mixture to the butter/sugar mixture and beat until combined. Add about 1/ 3 of the coffee/milk mixture to the butter mixture and beat until combined. Repeat the last two steps, alternating between the flour and coffee mixture. Starting and ending with the flour mixture. Scrap down the side of the bowl after each addition. Scoop batter into cupcake liners, halfway to three-quarters full depending on the size of cupcake you want. These cupcakes will deflate after cooling. Bake for 22-25 minutes until cake tester comes out clean.

If you add the coffee/milk mixture too quickly, your batter will look curdled. To avoid this, add small amounts and beat until it is well incorporated.

Mexican Chocolate Condensed Milk Filling

1 can condensed milk

1 ½ disk Mexican chocolate

1 tablespoon milk

2 teaspoons cinnamon

1/ 8 teaspoon cayenne pepper

½ teaspoon cornstarch

Cut chocolate into small even pieces. Melt chocolate and milk together in a thick-bottomed pot over low heat, stirring constantly. Once chocolate is smooth, stir in spices. When the spices are fully incorporated, add the can of condensed milk. Taste filling and add extra spices if desired. Once you get your spice level to your liking, sift in cornstarch to the Mexican chocolate mixture and cool to room temperature.

If you do not sift the cornstarch, you will end up with lumps of cornstarch in your filling, which you will end up picking out when filling your cupcakes.

Coffee Whipped Cream

2 cups heavy whipping cream, cold

¼ cup powdered sugar

2-3 tablespoons coffee grounds (add to taste)

Whisk cream on high-speed until soft peaks begin to form Add powdered sugar and coffee grounds to taste, continue beating on high speed until cream is thick and the cream can stand on its own.

Assembly

Using a small pairing knife, cut off the tops of the cupcakes in the shape of a cone. Cut off the bottom of the cone, which use to be the center of the cupcake, leaving only the top of the cake. Fill the cavity in the cupcake with a teaspoon (or until filled) of Mexican chocolate condensed milk. Replace top Top the cupcake with a swirl of the coffee whipped cream. If desired, dust with extra coffee grounds.