Coffee and Walnut Cupcakes Recipe

Coffee and walnut cupcakes

  • makes 12
  • Easy

Coffee and walnut cake is a teatime favourite. With this recipe, we've given it a modern makeover by giving it the cupcake treatment. Pipe the icing sky-high for maximum cake drama

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Ingredients

  • walnuts 100g
  • golden caster sugar 140g
  • milk 3 tbsp, heated
  • instant coffee granules 2 tsp 
  • salted butter 100g, softened
  • walnut oil 2 tbsp
  • eggs 2
  • self-raising flour 75g
  • plain wholemeal flour 75g
  • bicarbonate of soda ½ tsp
  • unsalted butter 350g, softened
  • icing sugar 400g
  • cocoa powder 2 tbsp
  • instant coffee granules 2 tbsp (mixed with 4 tbsp boiling water to dissolve)
  • vanilla extract 1 tsp

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with muffin cases. Put the walnuts in a food processor with about half the sugar and whizz until very finely chopped (like ground almonds).

  • Step 2

    Mix the milk and coffee to dissolve the coffee (if it needs some help, pop it in the microwave for a few seconds).

  • Step 3

    Tip the walnut-sugar mix, remaining sugar, milky coffee, soft butter, oil, eggs, flours and bicarb into a large mixing bowl and beat with an electric whisk until smooth. Divide between the cases then bake for 18 minutes, or until golden and risen, and a skewer poked into the centre comes out clean. Cool for 5 minutes in the tin, then lift the cakes onto a wire rack to cool completely.

  • Step 4

    For the icing, put the butter in a big mixing bowl and beat for about 5 minutes until very pale and creamy. Sift in the icing sugar and cocoa then add the coffee and vanilla and beat for another 3-5 minutes until very fluffy.

  • Step 5

    To decorate, put the icing into a large piping bag fitted with a star nozzle – for our ruffle icing, we used a Wilton 2D nozzle (from lakeland.co.uk). Pipe swirls of icing on top of each cake, then leave to set for 20 minutes before eating.

Check out more of our best cupcake recipes here...

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Nutritional Information

  • Kcals 598
  • Fat 39.4g
  • Saturates 20.5g
  • Carbs 55.2g
  • Fibre 1.7g
  • Protein 4.7g
  • Salt 0.4g
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