Best 3 Coffee Cream Walnut Cupcakes Recipes

COFFEE CREAM & WALNUT CUPCAKES

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.

COFFEE CREAM & WALNUT CUPCAKES

Steps:

• Preheat the oven to 355 °F. Line a cupcake tray with paper cupcake liners or grease each cup.
• Place 100 grams of butter, 100 grams of sugar, 100 grams of flour and 2 eggs with 4 teaspoons of coffee and a pinch of salt in a large bowl. Using a handheld mixer, beat the cake batter until creamy.
• Stir 25 grams of chopped walnuts into the batter.
• Divide the cupcake batter between each of the paper cupcake liners.
• Bake for 18-20 minutes, or until the tops are light golden brown.
• Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
• Using an electric hand mixer, beat 3 teaspoons coffee with mascarpone cheese and 2 tablespoons of sugar until smooth.
• Spoon a large dollop of coffee flavored mascarpone onto each cupcake and top each one with a walnut half.
• Serve with afternoon tea or a mid morning coffee.

COFFEE AND WALNUT CUPCAKES

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.