Coffee cream & walnut cupcakes

Coffee cream & walnut cupcakes

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(42 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 eggs
    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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shash_xo
25th Oct, 2013
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
stephaniepebrocq
6th Jul, 2013
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
3rd May, 2013
4.05
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
10th Apr, 2013
5.05
Really excellent recipe, subtle, but still flavourful. I'd recommend 144 in a fan oven and 14 minutes plenty. Topping was gorgeous!
gillianmn
3rd Apr, 2013
5.05
Made these little cakes very naughty but nice, added some Philadelphia cheese with the mascarpone for the topping lovely.
crazycooker
6th Mar, 2013
yuummmmmmmmmm
crazycooker
6th Mar, 2013
yuummmmmmmmmm
beckyboo444
16th Feb, 2013
Beautiful cake made for my daughter as a treat she loved it!! It was tasty and kept well, would make again.
sabjack
4th Dec, 2012
5.05
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
28th Sep, 2012
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!

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