Coffee and walnut cupcakes are one of my favorite treats. This cupcake recipe is taken from my classic cake collection; it’s something that I make every year. It’s a big hit with all my family and friends. Normally I start making these cupcakes around autumn when the weather gets a bit cooler. There’s something I find cozy and comforting about the taste of coffee cake, that leads me to make it in the autumn. I’m not saying I don’t eat coffee cake any other time of year.
I love how the sweetness from the buttercream and how the moist, light airy sponge cake complements the bitterness you get from the walnuts. They taste absolutely perfect together.
Walnuts are classed as a superfood. They are rich in omega-3 fatty acids, alpha-linolenic acids, and fiber. Walnuts also contain one of the highest concentrations of antioxidants. There are quite a few health benefits from eating walnuts regularly in your diet. Not that I’m saying that my cupcakes are healthy because they’re not. Hopefully, no one eating cupcakes is under the illusion they’re eating something healthy.
The Equipment I used
I use a stand mixer as it makes light work of creaming the butter for both the cake batter and the buttercream. It takes about 4-5 minutes to cream butter; doing this by hand can really make your arms ache. Last year I bought a set of three scoops from Amazon, the medium-sized cookie scoop is the perfect size for making cupcakes. The scoop helps keep the size of your cupcakes looking more uniform.
The nozzle I used for this cupcake was from my Russian piping nozzle set; it was perfect for the look I wanted. Lastly, I always store my cupcakes in a cake tin or a glass domed cake stand to keep my cupcakes nice and fresh for the next few days. Scroll down to find out how to make coffee cupcakes in my printable recipe.
Coffee and Walnut Cupcakes
For the cupcakes
- First thing to do before making your cupcake mix is to preheat your oven to 180°c or 350°f.
- Grab yourself a muffin tin and line with paper cupcake cases, then set to one side.
- Next dissolve 2 tablespoons of coffee granules in 1 tablespoon of boiling water, set to one side to cool.2 Tablespoons Instant coffee, 1 Tablespoon Boiling water
- Roughly chop 50g of walnuts and then set to one side50 g Walnuts
- Grab yourself a large mixing bowl or stand mixer, and beat together the butter and sugar for a few minutes, until it is light and airy.200 g Unsalted butter, 200 g Caster sugar
- While the butter and sugar are being mixed, whisk 4 eggs in a jug.4 Medium Eggs
- Now add in the eggs a little at a time until incorporated.
- Next add in your flour and baking powder and mix again.200 g Self-raising flour, 1 Teaspoon Baking powder
- Lastly add in your chopped walnuts and dissolved coffee and give it one last really good mix making sure that everything is incorporated
- Divide the cake batter evenly between the cupcake cases to about ¾ full. I used a medium sized scoop when dividing my cupcake batter, this keeps all my cupcakes the same size.
- Bake on the middle shelf of your oven for 20 minutes or until golden. To test if the cake is cooked, poke a cocktail stick or skewer into the centre of the cake, if it comes out clean the cake is done if there is a tiny bit of cake batter stuck to the pick pop it back into the oven for a couple more minutes.
- Once cooked, keep the cupcakes in the tin for a few minutes before emptying onto a wire rack to cool fully.
To make the frosting
- Dissolve 2 teaspoons of coffee in 1 teaspoon boiling water.2 Teaspoons Instant coffee, 1 Teaspoon Boiling water
- Cream the butter and icing sugar for a few minutes, until it’s light and airy.200 g Unsalted butter, 400 g Icing sugar
- Stir in the dissolved coffee until the buttercream is well combined.
- Add the buttercream to a pipping bag with a large star head nozzle attached.
- Pipe the coffee butter cream to the top of each cupcake.
- Lastly add a walnut half to top off your coffee cupcake.1 Walnut halves and coffee beans
- Serve and enjoy.