Coffee cream & walnut cupcakes

Coffee cream & walnut cupcakes

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(31 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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uglybetty's picture

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

cutielou1962's picture

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.

carolgregory's picture
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this was a real easy recipe and they are lovely

snoogans888's picture
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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.

snoogans888's picture
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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.

natalieaa's picture
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Absolutely gorgeous!!!

flemishminx's picture
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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.

vghudial's picture

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.

lady_v's picture
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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!

misslulu's picture
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Ok but found cakes a bit heavy will definately use topping again

ellenscott's picture

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

giddinglyn's picture

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!

toffeebanoffee's picture

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

lesleylob's picture

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

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