Preheat the oven at 160ºC/320ºC conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt and set it aside.
150 g all-purpose flour, 50 g almond flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter and sugar and mix it on medium/high speed for 3 minutes.
70 g butter, 200 g granulated sugar
Add the eggs one at a time into the mixture and mix on low until combined.
3 large eggs
Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
Finally add the sour cream, vegetable oil and vanilla extract and mix until just combined, making sure not to over mix the cake batter.
150 g sour cream, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract
Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
Add ½ of the batter into a separate bowl and add the instant espresso powder. Gently fold it together with a rubber spatula until the instant coffee has dissolved and combined to a smooth batter.
1 tablespoon instant espresso powder
Alternate by adding a bit of each of the two batters into the 12 cupcake liners and with a toothpick swirl the two batters together. Bake them for 20-23 minutes or until a cake tester comes out clean.
Let the cupcakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.