120g / 1 cup AP flour
18g / 3 tbsp cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp ground cardamom
1/4 tsp salt
150g / 3/4 cup granulated sugar
75g / 3/4 cup unflavoured oil
120g / 1/2 cup sour cream
1 egg
1 tsp vanilla essence
60ml water + 2 tbsp instant coffee or 60ml of extra strong coffee
Condensed Milk Frosting
340g / 1 1/2 cups unsalted butter, softened
500g / 4 1/2 cups icing sugar
150g / 1/3 cup condensed milk
1 1/2 tsp vanilla essence
Heat the oven to 350F. Line a cupcake tin with liners.
Heat the water to a medium high heat and add the instant coffee. Alternatively make an extra strong brew of coffee. Leave to cool.
In a large bowl whisk all the dry ingredients together well. In another bowl whisk all the wet ingredients together. Add the wet ingredients to the dry ingredients and fold until just combined.
Fill the cupcake liners with an ice-cream scoop of batter to about 2/3 way full.
Bake for 10mins, then rotate the pans. Bake for about another 10mins until a toothpick in the center comes out clean.
Cool cupcakes in the tin for 10mins, then carefully transfer to a wire rack to cool completely before frosting.
Frosting
Beat softened butter with an electric mixer on medium till light and fluffy. Gradually add the icing sugar about a cup at a time, beat on low until fully mixed in. Add the vanilla and condensed milk, turn up to medium high and beat for 3-5mins until light and fluffy.