Coffee and Walnut Cupcakes
Delicious coffee and walnut cupcakes. Perfect for coffee lovers and those who enjoy a nutty flavour in their desserts.
Servings 12 Cupcakes
Calories 330kcal
Ingredients
For the Coffee and Walnut Sponge:
- 120 g Margarine Or room-temperature butter
- 120 g Soft Dark Brown Sugar
- 2 Medium Eggs
- 3 Teaspoons of Instant Coffee dissolved in a little boiled water, and left to cool
- 65 g Walnuts Finely chopped
- 140 g Self-Raising Flour
For the Coffee Buttercream:
- 100 g Unsalted Butter at room temperature
- 200 g Icing Sugar
- 3 Teaspoons of Instant Coffee dissolved in a little boiled water, and left to cool
- 12-15 Large Walnut Pieces to decorate - optional
Instructions
- Preheat the oven to 160 degrees C (fan-assisted) and line a muffin tin with cupcake cases.
- Whisk the margarine and sugar until smooth.
- Add the eggs, whisking in one at a time.
- Pour in the cooled coffee and whisk.
- Whisk in the flour until smooth.
- Gently fold through the chopped walnuts.
- Place a heaped tablespoon of batter in each cupcake case, filling about 1/3 of the case.
- Bake in the preheated oven for 12-15 minutes, until cooked (you can check with a skewer, or press the centre slightly, it should feel firm, but spongy)
- Remove from the oven and leave to cool fully in the tin before removing.
- For the buttercream, first, beat or whisk the butter until it’s softer.
- Add the icing sugar and whisk until it all comes together.
- Whisk in the cooled coffee, one tablespoon at a time, until you have a thick, but pipeable texture.
- Pipe onto the top of the cooled cakes and add a large walnut piece to each to finish.
Notes
- You can use butter in the sponge, but don’t be tempted to switch to margarine for the icing, the texture will be too sloppy.
- You can switch to soft light brown or caster sugar if you prefer.
- Always use cooled coffee.
- Chop your walnuts finely. See a picture of mine in the post above.