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Recipe by Jane Hornby

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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.

PER CAKE

247 kcalories, protein 3g, carbohydrate 18g, fat 18 g, saturated fat 10g, fibre 0g, salt 0.29 g

Latest comments and suggestions

• Lesleylob

  07 January 2009

  Lesleylob commented on this recipe

  My absolute favourite combo so looking forward to making. Will report back on result!

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• toffeebanoffee

  09 January 2009

  toffeebanoffee commented on this recipe

  It says in the ingredients 2 tsp of coffee and then in step 1 of method it says to add 4 tsp of the coffee... How much coffee is needed in the first place because that does NOT make sense.... :-s... Thanks!x

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• giddinglyn

  12 January 2009

  giddinglyn commented on this recipe

  I see what you mean about the coffee amounts - but you mix 2 tsp of instant coffee with the water then, add 4 tsp and then later, in the topping, 3 tsp of this mix. Hope this helps!

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• Ger

  25 January 2009

  Ger commented on this recipe

  I really HATE instant coffee! Is it possible to use very strong expresso instead? Any thoughTs?

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• DJW

  26 January 2009

  DJW rated and commented on this recipe

  

  Ok but found cakes a bit heavy will definately use topping again

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• lady_v

  26 January 2009

  lady_v rated and commented on this recipe

  

  I was slightly disppointed with this- found the coffee amounts confusing and in the end couldnt taste coffee at all! I would recommend shots of expresso for real coffee lovers and 18 mins in my fan assisted oven was too long!

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• Sweet Tooth

  05 February 2009

  Sweet Tooth commented on this recipe

  Made these following the recipe and found light muscovado sugar wasn't very tasty at all, so I used caster sugar instead. I also agree with the amounts of coffee not being suitable for this. Apart from that, they went down a treat at work and at home. I'll definitely be making these much more often.

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• FlemishMinx

  12 February 2009

  FlemishMinx rated and commented on this recipe

  

  Delicious ! I frosted these with the coffee buttercream recipe provided. The cupcakes themselves were moist; next time, I'll make the coffee mixture stronger to increase the coffee flavor. Although my cupcake pan is only average in size, I only got 8 cupcakes from this recipe, not 12- and they were really oily coming out of the oven. I didn't mind, however, once I'd tasted them.

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• natalieaa

  19 February 2009

  natalieaa rated and commented on this recipe

  

  Absolutely gorgeous!!!

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• snoogans888

  19 March 2009

  snoogans888 commented on this recipe

  These were OK but definitely needed a stronger coffee flavour so next time I would use double the amount of coffee dissolved in the water. Also my walnuts sank to the bottom of the cupcakes, so I'd try dusting with flour first. I used the buttercream frosting which was nice, but also needed more of the coffee liquid.

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• snoogans888

  19 March 2009

  snoogans888 rated and commented on this recipe

  

  These were OK but definitely needed a stronger coffee flavour so next time I would use double the amount of coffee dissolved in the water. Also my walnuts sank to the bottom of the cupcakes, so I'd try dusting with flour first. I used the buttercream frosting which was nice, but also needed more of the coffee liquid.

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• carol g

  20 March 2009

  carol g rated and commented on this recipe

  

  this was a real easy recipe and they are lovely

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• cutielou

  24 March 2009

  cutielou commented on this recipe

  This flavour is one of my all time favorites. I always use Camp coffee/chicory liquid. It gives a great coffee flavour which can often be bland if using instant as suggested here. Most supermarkets sell it in bottles where the tea & coffee products are. Hope this helps.

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• MONO

  04 April 2009

  MONO commented on this recipe

  I doubled the quantities and poured the mixture into 2 sandwich tins, then baked it.

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• anniewrose

  24 April 2009

  anniewrose commented on this recipe

  whenever a recipe calls for instant coffee i always use coffee extract instead ... i buy it from Marks & Spencer (haven't seen it anywhere else) .. it gives out a lovely flavour ... will try it in this recipe and let you know !

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• Danni @ olive mag

  07 May 2009

  Danni @ olive mag rated and commented on this recipe

  

  Added more coffee to the buttercream, but other than that I loved he recipe. All the cupcakes vanished rather quickly.

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Ingredients

• 100g butter , well softened
• 100g light muscovado sugar
• 100g self-raising flour
• 2 large eggs
• 2 tsp instant coffee , mixed with 100ml 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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Difficulty and servings

Makes 12 cakes

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Can be frozen un-iced

Ingredients

• 100g butter , well softened
• 100g light muscovado sugar
• 100g self-raising flour
• 2 large eggs
• 2 tsp instant coffee , mixed with 100ml 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

PER CAKE

247 kcalories, protein 3g, carbohydrate 18g, fat 18 g, saturated fat 10g, fibre 0g, salt 0.29 g

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