Coffee cream & walnut cupcakes

Coffee cream & walnut cupcakes

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(32 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 12 cakes

Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream

Nutrition and extra info

Additional info

  • Can be frozen un-iced
Nutrition info

Nutrition per cake

kcalories
247
protein
3g
carbs
18g
fat
18g
saturates
10g
fibre
0g
sugar
12g
salt
0.29g

Ingredients

  • 100g butter, well softened
  • 100g light muscovado sugar
  • 100g self-raising flour
  • 2 large eggs
  • 2 tsp instant coffee, mixed with 100ml/3½fl oz boiling water, then cooled
  • 25g walnut halves, chopped, plus 12 more for the tops

For the topping

  • 200ml tub mascarpone (you'll find this with the soft cheeses)
  • 2 tbsp light muscovado sugar

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Method

  1. Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
  2. Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up – that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
  3. Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they’re iced fairly near the time of eating, so if you’re making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

Recipe from Good Food magazine, February 2009

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Comments

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elzie_belzie_2806's picture

These were D.E.L.I.C.I.O.U.S!!!!!! I made these this morning and they turned out brilliantly!!! I will definitely make these again!!!!, xx

Annie W's picture

I've done these cakes twice now and they are really easy to whiz up - however, instead of coffee granules I use two teaspoons of undiluted Camp coffee which I think is better. Same again for the topping. The marscapone turns a little brown round the edges if left too long so definately put on at the last minute.

shash_xo's picture

These cupcakes turned out awful and I had to throw all 12 in the bin! The sponge was bubbling in the oven, though i had the temperature only on 140 (from reading previous comments) and the taste was bitter, and texture stodgy. Will not be attempting them again :(

stephaniepebrocq's picture

These cupcakes are delicious ! I used plain four and baking powder because I didn't have any self-baking powder. The topping is amazing! I doubled the proportions of coffee as suggested and still it would have needed a bit more coffee flavor.

dculley's picture
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Worked out very well. I doubled the coffee quantities as suggested (4 tsps) and then doubled all quantities in order to make 12 large (calorific!) muffins. Worked well as they disappeared quickly!

irjeakins1's picture
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Really excellent recipe, subtle, but still flavourful. I'd recommend 144 in a fan oven and 14 minutes plenty. Topping was gorgeous!

gillianmn's picture
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Made these little cakes very naughty but nice, added some Philadelphia cheese with the mascarpone for the topping lovely.

crazycooker's picture

yuummmmmmmmmm

crazycooker's picture

yuummmmmmmmmm

beckyboo444's picture

Beautiful cake made for my daughter as a treat she loved it!! It was tasty and kept well, would make again.

sabjack's picture
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Made them this morning but used espresso coffee insteat of instant.They came out lovely and light.Dont usually make a topping but did this time.Scrummy that all we can say.I shall make them again this weekend for our Telethon in France.

cocktailcate's picture

These were gorgeous! I actually didn't bother with the walnuts, as I'm not a big fan, but added a couple of spoonfuls of instant drinking chocolate (& to the butter cream) to make them mocha cakes....delicious!

debbiejjstewart's picture

Read comments, I will take on board about the coffee amounts and will report back after...now ready to bake cakes...!

twheble's picture
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I was looking for a coffee fairy cake recipe and this looked ideal, however it only made 10 fairly small cakes and also the amount of coffee was not enough so I halved the water and also used caster sugar. Very tasty though! I don't like nuts so grated chocolate for the top.

pommet1963's picture
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Very tasty, went down very well at work!

emrburton's picture
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Brilliant little coffee cakes, made with buttercream icing and added extra coffee for a stronger flavour. Could have done with a stronger coffee flavour in the cup cakes but good all the same!

cupcakegodess's picture

I love da cake, so cupcakes, (which I luv) is perfect, going 2 do dese with my mum!!! Jessicaxx

crumbles's picture
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These are so easy & delicious. Took the earlier suggestions & doubled the amount of coffee granules & for me, the coffee taste was just right, not too heavy. Give them a try.

pixillions's picture
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I just made these cakes and they came out perfect although I doubled the recipe and made 12 large cupcakes in a deep muffin tin instead and they're great!

suzannejefford's picture

This recipe is different to the one in the Good Food magazine (Oct 2010), in which the amount of coffee is much more (2 tbsp instant in 2 tbsp water for the cake, and 2 tsp instant in 2 tsp water for the frosting). Also the ratio of ingredients is different in the magazine. The picture's the same though.

I always make the magazine version, and they go down a treat, but I use 1 and a half times the ingredients to make 12 large muffins.

Always light and moist, and taste delish!

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