Coffee & Walnut Cupcakes

Coffee and walnut cupcakes are always a popular choice, especially with me. I have been known to judge a coffee shop/ bakery on the quality of the coffee and walnut cake. What can I say it’s a classic and done well is one of my favourites ( I know change the record, I have a lot of favourites) but it’s surprising how many places get it wrong right?

What I have learnt over the years is surprisingly even if a person is not a coffee drinker they still enjoy this coffee and walnut recipe. These cupcakes are the homely, comforting kind that, if push came to shove, most of us really prefer over any fancy pants kinda sophisticated gateaux type cake.

These moist espresso flavoured sponge cupcakes are iced with a smooth coffee buttercream and topped with walnut pieces.


To get the coffee flavour into my buttercream I prefer to use instant coffee rather than the stuff made in a proper coffee machine. The simple reason for this is that it’s the easiest way to get a really intense flavour into your buttercream. You dissolve it in the minimum amount of water possible to get as much coffee in as you can without making your buttercream too runny.

Coffee & Walnut Cupcakes
Serves 12
Coffee & Walnut Cupcakes. The homely, comforting kind
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  1. 175g Butter
  2. 175g Light Brown Sugar
  3. 3 Large Free Range Eggs, beaten
  4. 175g Self Raising Flour
  5. 2 tsps Strong Instant Coffee
  6. 65g Walnuts, Chopped
Coffee Buttercream
  1. 150g Butter
  2. 350g Icing Sugar
  3. 2 tsps Strong Instant Coffee
  1. 12 Walnut halves either left whole or chopped to make sprinkle.
  1. Preheat your oven to 180C and Line a muffin tray with muffin cases
  2. Dissolve the 2tsps of instant coffee in one tablespoon of boiling water and leave to cool completely.
  3. Next In your stand mixer cream together the butter and light brown sugar with an electric beater until smooth
  4. Now add in the beaten eggs and flour and beat again for about about 30 seconds on a medium speed. Don't over beat.
  5. Add in the dissolved and cooled coffee and beat again till combined.
  6. Next fold through your chopped walnuts
  7. Divide your batter into your muffin cases and bake for 18-20 minutes or until skewer comes out clean.
  8. Set aside and leave to cool on a wire rack whilst you prepare the butter cream.
  9. To make the Buttercream
  10. Dissolve 2tsps of Instant Coffee in one tablespoon of boiling water and leave to cool completely. In a stand mixer with paddle attachment. Beat the butter with an electric mixer for a couple of minutes to loosen it –
  11. Now gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
  12. Add the dissolved coffee to the buttercream and keep on beating for 5 minutes until whipped, light and fluffy.
  13. Once the cupcakes have cooled, pipe the buttercream onto the cupcakes, or spread over with a knife if you prefer. Sprinkle over some chopped walnuts or pop on a walnut piece.
  1. Enjoy 🙂


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