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!

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

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

yuummmmmmmmmm

yuummmmmmmmmm

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

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.

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!

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

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.

Very tasty, went down very well at work!

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!

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

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.

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!

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!

Left above comment but forgot to add that I used muffin cases instead of fairy cake cases using same amount of mixture per case and they rose perfectly, and looked fab when iced!

Loved these - very simple to make and tasted amazing! very light too although wasnt as keen on the mascapone icing so made coffee butter cream which worked very well - lots of compliments on them and will definately make them again soon!

Easy recipe, delicious cakes. We found the mixture was only enough for 8 cup cakes and then there was too much icing. We piped the icing (very successfully!). We will make these again but will add one more tsp of coffee to give it a more coffee flavour.

D E L I C I O U S !!! One of the best cupcake recipes I've ever tried (and I've tried many...)! Topped them with the buttercream. Only change I made is that I mixed the water with 4 tsp of coffee instead of 2.