Coffee cream & walnut cupcakes

Coffee cream & walnut cupcakes

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(33 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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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!

tmccarney1's picture
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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!

tmccarney1's picture
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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!

cjsansom's picture
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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.

popje_be's picture
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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.

dean_tanya's picture
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Delicious! I used 2.5 tsps of instant coffee in 100ml boiling water, and the coffee taste came through beautifully. I also used pecans instead of walnuts, which worked perfectly.

sonald's picture
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I love coffee and walnut and wanted to make these for a royal wedding street party. Found out I had binned my bun tin so used a mini muffin tin and baked them for around 10 minutes instead. Saw everyone's comments about coffee strength so used espresso. Also had no self raising flour (can you tell I was a bit disorganised?) so used plain with appropriate amounts of baking powder and bicarb. Finally I went for the creaming method instead, folding in flour at the end. Seemed to result in really light cakes.

Finally, might be my sweet tooth but had to add two extra tablespoons of sugar to the topping (cream cheese).

End result - blooming yummy!

d41d0y's picture
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I added loads of coffee and couldn't taste it at all! Same with the topping, wish I'd made buttercream instead as spent loads of money on the marscapone and it isn't that great in my opinion.

doosage's picture
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Wish I'd read the comments before - I added extra coffee anyway and still hardly a taste of coffee!! To make them lighter keep one of the egg whites aside and whisk to stiff peaks and fold in at the end.

ladyinred1100's picture

Hi I agree with many others 2tsp coffee is not enough mixed with 100ml water. 2desertspoons gives much more flavour. Even better if you can get hold of it and if you are going to make coffee cakes more than once is camp coffee
Could we possiby have the newer comments first please
Thankyou

lindafromkrcookshop's picture

I've tried making coffee and walnut before and have been dissapointed with the lack of coffee flavour. Looked for camp coffee the last time I was at my local waitrose and was suprised to find that they didn't have it. Will try boring old tescos next time!

emsta88's picture
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yummo! these are fantastic. i added slightly more coffee to this buttercream and it was awesome. now baked regularly.

jimjem69's picture
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Gorgeous! I actually forgot to add the boiling water to the coffee and they were still devine! (stronger tasting of Coffee though!) Scrumptious! xx

nessjjackson's picture
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Agreed that the coffee is very subtle (I added double the quantity but could only just taste it)-having said that they were still lovely regardless!

stephencave's picture
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Perfect buns.

carolineyvette's picture

Not enough coffee flavour, too subtle for me

pruecross's picture

I made these for a special occasion, using pecan nuts instead of walnuts because I had some in stock. I found the strength of the coffee flavour sufficient but it didn't make sense to make 100ml up when you only needed a few teaspoons. The marscapone topping was just gorgeous. I used icing sugar instead of muscovado. I think I will adapt this topping for other cupcakes because I find buttercream too sweet.

gemma_19's picture
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Lovely and moist cake. Had to add more coffee to the cake batter and buttercream. I also baked the cake batter in two 7inch sandwich tins instead of cupcake cases. Will definately make this cake again. Yummy!

delognz's picture

Used marg and soft brown sugar - fabulously light and fluffy! Just gorgeous!! Made up 2 tsp coffee with 100ml boiling water and let cool - then add 4 tsps of THAT in the cake mix - depends how strong you like you coffee and your coffee cake

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