Coffee cream & walnut cupcakes

Coffee cream & walnut cupcakes

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(37 ratings)

Prep: 10 mins Cook: 20 mins


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

  • Can be frozen un-iced

Nutrition: per cake

  • kcal247
  • fat18g
  • saturates10g
  • carbs18g
  • sugars12g
  • fibre0g
  • protein3g
  • salt0.29g
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  • 100g butter, well softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light muscovado sugar
  • 100g self-raising flour
  • 2 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp instant coffee, mixed with 100ml/3½fl oz boiling water, then cooled
  • 25g walnut half, 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


  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.

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Comments (60)

Mikeyboy403's picture

This was one of the worst cup cake recipes ever. There was only enough for about 8 cakes and they came out like tiny fairy cakes instead of cupcakes. Also the coffee flavour is very subtle even after I tripled the amount needed. I ended up binning these and started again using a Mary Berry recipe which was far better then this rubbish.

louweeza's picture

Sizewise these are very disappointing, they might pass as small fairy cakes but cupcakes they are not, despite rising well they are a good centimetre below my cases. Texture is good despite bubbling in the oven but flavour is a tad too buttery for my liking and I can't taste the coffee at all despite doubling the instant. I'll serve them coz I've made them now but I won't make them again.

thebryonysea's picture

These were very quick and easy to make and very lovely to eat! Was a little hesitant after reading the comments but I didn't encounter any problems. I did double the amount of instant coffee used though and found that to give a good flavour.

Munkey's Mom's picture

These muffins were absolutely gorgeous! I've given it a try even though there were quite some negative experiences here. And I was amazed how delicious they were and so fast to make. What I have not done is dissolve instant coffee in 100 (!) ml of water. No, I used about 20-25 or even less, just to make coffee liquid. And as was recommended, I've added more coffee. Made them in standard muffin forms, and they were nicely done, spongy, super light texture. Will make them again and again!

catherineoates's picture

I baked these tonight in preparation for tomorrow's Macmillan Coffee Morning. They turned out disgusting. I annoyingly doubled the ingredients and had to throw them straight in the bin. I was looking through my endless collection of BBC Good food mags and couldn't find the recipe I had used successfully before so used this one. I have now found the recipe I wanted in October 2010 and my new batch have turned out beautifully. If only I had looked through my mags more carefully as I found the recipe in the second mag I looked at. Lesson learnt, don't act in haste.

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

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

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

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

crazycooker's picture


crazycooker's picture


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

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 ready to bake cakes...!

Tiffany1983's picture

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

Very tasty, went down very well at work!


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