If you’re a fan of coffee and walnut cake, these cupcakes may just be your new favourites.
I’ve taken the classic coffee and walnut cake and turned it on its head, giving you smaller portions, perfect for those time you don’t want an entire cake or you’re making these for a party or fundraiser.
You get everything in these cupcakes you would in the standard cake, simply smaller. I also find the amount of coffee is perfect for flavouring an colouring the cupcakes, however, I’m not a big coffee drinker (so a little goes a long way).
If you prefer a stronger coffee flavour, you can use more instant coffee, just adjust it to suit you as best you can. If you use too much coffee it may make the cake more bitter, I don’t recommend using more waters that will have a
These have always been a popular cupcake when I make them, even liked by people who don’t normally consume coffee, so I can assure you these will go down a treat.
Anyway, let’s get started, shall we?
1 – 1 1/2 tbsp instant coffee.
4-5 tbsp Boiling water.
175g Plain flour.
1 tsp Baking powder.
Pinch of salt.
175g Granulated sugar.
75g Walnuts, roughly chopped.
1 tsp Vanilla extract.
2-3 tbsp of the cold coffee mixture.
300g Icing sugar, sifted.
1 tsp Vanilla extract.
1-2 tbsp of the cold coffee.
Finish with Walnuts.
Before you get into making any element of these cupcakes, I recommend you do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f, line a cupcake tray with liners and get any equipment you may need, such as a stand mixer and a spatula.
Making the coffee mixture is the easiest part of this recipe. You simple add boiling water to the instant coffee and mix until it has dissolved – set aside and allow to cool down fully before you continue to use it.
You can make this a day in advance just store in the fridge until you need it, although I recommend using it at room temperature.
To start on the cupcakes, you’ll want to grab yourself a large mixing bowl and into it, place the butter, granulated sugar, flour, baking powder, salt, eggs, vanilla extract and cold coffee. Beat over a medium-low speed to start, working your way up to a medium-high until a clear cake batter has formed.
A clear cake batter simply means you can’t see a single ingredient on its own, all of the ingredients have combined and have formed a cake batter.
Once you have a clear batter, you can go ahead and add in the chopped walnuts and fold them in using a spatula until they are fairly distributed throughout the dough.
Grab your prepared cupcake tray and scoop/pipe the batter into the cases, filling them roughly 2/3 or 3/4 of the way full – they will rise while baking in the oven.
Place the cupcake tray into the preheated oven and bake for around 20-22 minutes or until they are well risen and a perfect golden brown all over. You may also want test the centre with a tester, to ensure they are fully baked. If the tester comes out clean, the cupcakes are fully baked. Remove from the oven and allow to cool fully before you finish them off.
While the cupcakes are cooling down, it’s the perfect time to make your buttercream.
Grab yourself a mixing bowl and place in the butter, beating it on its own for around 5-7 minutes, or until it’s lighter and fluffier in colour and consistency.
Then you can go ahead and add in around half of the icing sugar and beat that in until its fully incorporated and become lighter and fluffier in colour and consistency. You’ll want to repeat this step with the remaining icing sugar.
Add in the cold coffee and vanilla extract into the bowl and mix it in until its fully incorporated. Feel free to add the liquids a tablespoon at a time, to help with the consistency.
You can then transfer it into a piping bag fitted with your nozzle of choice or into a bowl and place into the fridge. This can be made in advance, to help you save time.
If you’re decorating the cupcakes right away, pipe swirls of buttercream on top and finish with either a whole walnut or chopped walnuts, its really up to you.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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