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 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



    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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10th Sep, 2011
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!
10th Sep, 2011
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!
2nd Sep, 2011
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.
4th Aug, 2011
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.
2nd May, 2011
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
29th Apr, 2011
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!
10th Apr, 2011
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.
31st Mar, 2011
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.
15th Mar, 2011
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
12th Mar, 2011
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!


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