Best 3 Coffee And Walnut Cupcakes Nigella Recipes
Indulge in a symphony of flavors with these delectable Coffee and Walnut Cupcakes, a delightful treat that combines the rich aroma of coffee with the nutty crunch of walnuts. Each cupcake is a perfect balance of moist and fluffy, with a tender crumb that melts in your mouth. The coffee-infused batter provides a subtle yet distinct flavor, complemented by the crunchy walnuts that add a delightful textural contrast. Topped with a luscious coffee frosting, these cupcakes are elevated to a new level of decadence, making them an ideal accompaniment to your morning cup of coffee or an afternoon pick-me-up. This recipe also includes variations for gluten-free and dairy-free options, ensuring that everyone can savor these irresistible treats. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that promises to tantalize your taste buds.
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COFFEE CREAM & WALNUT CUPCAKES
Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 30m
Yield Makes 12 cakes
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 247 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 12 grams sugar, Protein 3 grams protein, Sodium 0.29 milligram of sodium
COFFEE AND WALNUT CUPCAKES
This is a recipe I found a while ago in a cupcake book by Sue McMahon. I absolutely love them and I hope you will too.
Provided by Tami W
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 190°C/375°F (gas 5).
- Line a 12-hole muffin tin with paper cases.
- To make the cupcakes, tip the flour and walnuts into the bowl of a food processor and process until the nuts are finely ground.
- Beat the butter and sugar in a bowl until the mixture is light and fluffy, then add the eggs, and the flour and walnut mixture. Tip the coffee granules into a small bowl, add the water and stir until the coffee has dissolved, then add to the cake ingredients in the bowl. Beat the mixture until smooth.
- Divide the mixture between the paper cases and bake in the centre of the oven for 15 to 20 minutes until the cakes have risen and are just firm to the touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
- To make the frosting, tip the coffee granules into a mixing bowl, add the boiling water and stir until the coffee has dissolved. Add the butter to the bowl and beat until smooth, then gradually beat in the confectioner's sugar. Spread the frosting over the top of the cupcakes and place a walnut half on top of each cupcake. Dust with a little confectioner's sugar before serving.
Nutrition Facts : Calories 9947.8, Fat 21.9, SaturatedFat 11, Cholesterol 83.7, Sodium 370, Carbohydrate 2497.9, Fiber 0.8, Sugar 2438.8, Protein 4
COFFEE AND WALNUT CUPCAKES
All the flavours of a coffee and walnut cake in cupcake form! These easy peasy Coffee and Walnut Cupcakes are quick and easy to make, super simple to decorate (even if you have no cake decoration skills!) and taste amazing.
Provided by Eb Gargano
Categories Cake Dessert Pudding
Time 40m
Number Of Ingredients 10
Steps:
- Pick out 24 really nice walnuts from your packet and set aside for decorating the cupcakes later. Weigh out 50g (1¾oz) of the remaining walnuts and chop finely, or just break them into small pieces with your fingers.
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F. Put 24 cupcake cases in the holes of a cupcake tin. (See Note 3.)
- In a large bowl, beat together the butter and sugar thoroughly, until the mixture starts to look a little bit paler.
- Add in one egg at a time and stir until each egg is completely mixed in before adding the next one.
- Add in half the flour and stir gently until just combined. Add in the remaining flour and, again, stir gently until the flour is just combined.
- Add in the finely chopped walnuts and the strong black coffee and stir just enough to ensure the walnuts are evenly distributed.
- Divide the mixture between the cupcake cases. (I find 1 heaped tablespoon of mixture per cupcake case is about right.)
- Put the cupcakes in your preheated oven for 13 minutes. After 13 minutes, get them out and check for doneness by pressing the tops. If they make a little crunchy sound, pop them in for two more minutes. If they don't make a sound when you press the top, they are done. Remove from the oven and leave to cool in the cupcake tray.
- Don't try and ice the cupcakes until they are completely cold! (They take about 1 hour to cool.)
- Put the softened butter and sieved icing sugar in a bowl and beat together until smooth. Add in the coffee and beat again until evenly mixed in.
- Using a regular table knife, smooth a little of the icing onto the top of each cupcake and top with a walnut.
Nutrition Facts : Calories 237 kcal, Carbohydrate 25 g, Protein 3 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 56 mg, Sodium 108 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 6 g, ServingSize 1 serving
Tips for Making Coffee and Walnut Cupcakes
- Use high-quality coffee: The flavor of the coffee will be a prominent note in these cupcakes, so it's important to use a coffee that you enjoy the taste of.
- Grind your own coffee beans: Freshly ground coffee beans will give you the best flavor. If you don't have a coffee grinder, you can ask for your beans to be ground at the store.
- Don't overmix the batter: Overmixing the batter can make the cupcakes tough. Mix just until the ingredients are combined.
- Bake the cupcakes until a toothpick inserted into the center comes out clean: If the toothpick comes out with batter on it, the cupcakes need to bake for a few minutes longer.
- Let the cupcakes cool completely before frosting them: This will help to prevent the frosting from melting.
- Garnish the cupcakes with chopped walnuts: This will add a nice finishing touch and extra flavor.
Conclusion
These coffee and walnut cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They're moist, flavorful, and have the perfect amount of sweetness. The frosting is light and fluffy, and the combination of coffee and walnuts is simply divine. If you're looking for a cupcake recipe that will impress your friends and family, this is the one for you.
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