Coffee cream & walnut cupcakes

Coffee cream & walnut cupcakes

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(38 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 100g butter, well softened
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    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

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.

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Comments, questions and tips

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emrburton
8th Apr, 2012
4.05
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!
cupcakegodess
28th Oct, 2011
I love da cake, so cupcakes, (which I luv) is perfect, going 2 do dese with my mum!!! Jessicaxx
crumbles
26th Oct, 2011
5.05
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.
pixillions
30th Sep, 2011
5.05
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
29th Sep, 2011
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
10th Sep, 2011
5.05
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
10th Sep, 2011
5.05
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
2nd Sep, 2011
4.05
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
4th Aug, 2011
5.05
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
2nd May, 2011
4.05
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.

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