Coffee cream & walnut cupcakes

Coffee cream & walnut cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Mar, 2011
yummo! these are fantastic. i added slightly more coffee to this buttercream and it was awesome. now baked regularly.
14th Nov, 2010
Gorgeous! I actually forgot to add the boiling water to the coffee and they were still devine! (stronger tasting of Coffee though!) Scrumptious! xx
11th Nov, 2010
Agreed that the coffee is very subtle (I added double the quantity but could only just taste it)-having said that they were still lovely regardless!
15th Sep, 2010
Perfect buns.
17th Aug, 2010
Not enough coffee flavour, too subtle for me
16th May, 2010
I made these for a special occasion, using pecan nuts instead of walnuts because I had some in stock. I found the strength of the coffee flavour sufficient but it didn't make sense to make 100ml up when you only needed a few teaspoons. The marscapone topping was just gorgeous. I used icing sugar instead of muscovado. I think I will adapt this topping for other cupcakes because I find buttercream too sweet.
7th May, 2010
Lovely and moist cake. Had to add more coffee to the cake batter and buttercream. I also baked the cake batter in two 7inch sandwich tins instead of cupcake cases. Will definately make this cake again. Yummy!
28th Apr, 2010
Used marg and soft brown sugar - fabulously light and fluffy! Just gorgeous!! Made up 2 tsp coffee with 100ml boiling water and let cool - then add 4 tsps of THAT in the cake mix - depends how strong you like you coffee and your coffee cake
26th Apr, 2010
I loved these cakes! I followed the suggestion and made the coffee mix stronger, I used my normal decaf instant coffee and it worked fine.
DanniSanchez's picture
7th May, 2009
Added more coffee to the buttercream, but other than that I loved he recipe. All the cupcakes vanished rather quickly.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?