Coffee cream & walnut cupcakes

Coffee cream & walnut cupcakes

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(50 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 a dairy product made from separating whole milk or cream into fat and…

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



    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, questions and tips

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Boristhebeagle's picture
29th Oct, 2019
Made these twice now, and they are gorgeous. Second time I increased the coffee by about 50%, well I do use de-caff. so that may be why I found that neccessary. Also I found that 125g. of each + 2 large eggs filled the cases better. I always use a well known brand of baking block, also available in a soft spreadable form, both work equally well, don't like butter, find the taste of it detracts, or even drowns out, the flavour you are trying to achieve.Really love the creamy topping and use mascarpone for most of my cake toppings now.
8th Aug, 2019
Used 50 ml of coffee and doubled the amount of coffee powder to make a better tasting cake. Halved the amount for the topping. Then another time used icing sugar with coffee and water to make an icing without butter, then added the walnut on top. Much better and less fat!
29th Sep, 2017
Tip: The coffee flavour is not strong, so add at least double the given amount. The recipe only made 10 cupcakes for me, and that was a stretch. They were on the heavy side, not light like other comments. It sounds as though the recipe works out better for others though, so I'll try again.
20th Apr, 2017
Really easy, light and tasty. Wish I'd read the comments first though and added extra coffee as you can't really taste it in the sponge. Luckily I'd added extra to the buttercream, so not completely flavourless! Will make again though, using more coffee.
25th Jan, 2017
Gorgeous coffee cupcakes! Took notice of previous reviews, doubled quantity, used GF SR flour also, turned out after 20-25 mins, risen high, light as feather texture. Made mascarpone coffee topping, this is luscious! Made 12 well filled muffin tin, muffin cases. Please don't be put off, make these soon.....
26th Mar, 2016
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.
12th Dec, 2015
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
20th Jul, 2015
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
9th Oct, 2014
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!
25th Sep, 2014
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.


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