Coffee and walnut cupcakes

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These coffee and walnut cupcakes are moist, fluffy and delicious and made with real coffee. You may also want to try out these individual coffee and walnut puddings with a walnut toffee sauce.

Ingredients for coffee and walnut cupcakes (makes 8)

115 grams butter, softened unsalted butter

100 grams soft brown sugar or caster sugar

150 grams self raising flour

100 grams chopped toasted/untoasted walnuts.

2 large eggs

1 tablespoon coffee granules dissolved in 2 tablespoons hot water, leave to cool

half teaspoon cinnamon (optional)

Method for coffee and walnut cupcakes

Preheat oven to 180 Celsius

Line a cupcake tray with 8 cupcake liners and put to the side

Put the butter and sugar in a bowl and whisk together

Add the eggs one at a time and mix well between each egg added

Add the flour, chopped walnuts, cooled coffee and cinnamon powder (if using) and mix

Divide the mixture between the prepares cupcake tray

Bake in the oven for about 20-25 minutes until well risen and firm to the touch. Test with a toothpick and if it comes out clean they are ready.

Remove from the oven and leave them in the tray for about 5 minutes and then remove them and put on a cooling rack to cool completely.

You can eat them on their own or make some coffee buttercream to go with them. Make some buttercream, add some dissolve coffee granule and mix.

Pipe on to the cupcakes and them add some walnuts on top

If you enjoyed this recipe you can try these coffee and walnut puddings for dessert

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