Best 3 Coffee And Walnut Cupcakes With Coffee Buttercream Recipes

Craving a sweet treat that combines the rich, bold flavors of coffee and walnuts? Look no further than these irresistible coffee and walnut cupcakes with coffee buttercream. Perfectly moist and fluffy, these cupcakes are infused with the delectable aroma of freshly brewed coffee, while the walnuts add a delightful crunch and nutty flavor. Topped with a creamy and velvety coffee buttercream, these cupcakes are an absolute delight for the senses. Whether you're a coffee enthusiast or simply seeking a unique and indulgent dessert, these cupcakes are sure to satisfy your sweet tooth and leave you craving more.

Here are our top 3 tried and tested recipes!

COFFEE CREAM & WALNUT CUPCAKES

Coffee cream & walnut cupcakes image

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

Ingredients

100g butter , well softened
100g light muscovado sugar
100g self-raising flour
2 large eggs
2 tsp instant coffee , mixed with 100ml/3½fl oz boiling water, then cooled
25g walnut half , chopped, plus 12 more for the tops
200ml tub mascarpone (you'll find this with the soft cheeses)
2 tbsp light muscovado sugar

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

Coffee and Walnut Cupcakes image

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

Ingredients

225 g butter ((or margarine, if you prefer), softened)
225 g caster sugar
4 large eggs (at room temperature)
225 g self raising flour
50 g walnuts (chopped finely (See Note 1))
2 tablespoons of strong black coffee ((See Note 2))
100 g butter ((or margarine, if you prefer), softened)
200 g icing sugar (sieved )
2 tablespoons strong black coffee ((See Note 2))
24 nice looking walnuts (roughly 30g (1oz), I just used the rest of a 100g packet (See Note 1))

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

COFFEE AND WALNUT CUPCAKES WITH COFFEE BUTTERCREAM

Coffee and Walnut Cupcakes with Coffee Buttercream image

These coffee and walnut cupcakes are a classic cake inminiature form. With the most creamy coffee buttercream frosting, these are theperfect afternoon pick me up.

Provided by Marie Roffey

Categories Afternoon Tea Dessert Sweets

Time 40m

Number Of Ingredients 17

Ingredients

2 tablespoons instant coffee granules ((note 1))
195 g plain (all purp) flour ((1 ½ cups / 7oz))
¼ cup cornflour (cornstarch)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted ((113g / 1 stick / 4oz))
100 g white granulated sugar ((½ cup / 3.5oz) )
100g g light brown sugar, packed ((½ cup / 3.5oz) )
2 large eggs, at room temp
1 teaspoon vanilla extract
¾ cup whole buttermilk ((180ml))
½ cup walnuts, roughly chopped
226 g unsalted butter, cut into cubes and softened ((1 cup / 2 sticks / 8oz))
390 g icing (powdered) sugar, sifted ((3 cups / 13.8oz))
2 tablespoons instant coffee granules ((note 1))
1 teaspoon vanilla

Steps:

Preheat your oven to 180C / 350F / 160C fan forced. Line your muffin tin with paper cupcake liners.
Boil the kettle and add 2 tablespoons (note 1) of boiling water to the coffee granules. Mix to dissolve, then set aside.
In a medium bowl, sift together the flour, cornflour, baking soda, baking powder and salt. Mix well to combine.
In a separate large mixing bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until combined.
Add the eggs one at a time, beat with a whisk until completely combined. Scrape down the sides of the bowl as necessary.
Add the vanilla and beat to combine.
Add one third of the flour mixture. Stir through gently until just combined. Now add half of the buttermilk and the dissolved coffee mixture. Mix gently again. Continue like this until all the flour and buttermilk is combined... just.
Add the walnuts and gently mix them through (just a couple of turns). It is important not to overmix or be too heavy-handed otherwise your cupcakes will turn out dry and tough.
Divide the mixture among the cupcake cases to about two-thirds full.
Bake for around 18-20 minutes, turning the pan around halfway through to make sure they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
Cool in the tin for 5 minutes before turning out onto a wire cooling rack
Combine the coffee granules with 1 tablespoon (note 1) of boiling water. Stir to dissolve, then set aside
Beat together the butter and ½ a cup of the icing sugar until light and fluffy. Now, with the mixer on low, gradually add in the rest of the icing sugar.
Once it is all combined, add the coffee and vanilla, and beat for 5 minutes on medium-high. If the buttercream seems too loose to pipe, just add a little more icing sugar as necessary to thicken it.
Once the cupcakes have cooled completely, pipe the buttercream on top. Serve as they are or decorate with crushed walnuts or walnut praline.

Nutrition Facts : ServingSize 111 g, Calories 435 kcal

Tips for Making Coffee and Walnut Cupcakes with Coffee Buttercream:

Use fresh coffee for the best flavor. You can use brewed coffee, espresso, or instant coffee granules. If using instant coffee, dissolve it in hot water before adding it to the batter.
Don't overmix the batter. Overmixing can make the cupcakes tough. Mix just until the ingredients are combined.
Fill the cupcake liners about 2/3 full. This will help prevent the cupcakes from overflowing in the oven.
Bake the cupcakes until a toothpick inserted into the center comes out clean. The baking time will vary depending on the size of your cupcakes.
Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
For the coffee buttercream, use unsalted butter for the best flavor. Make sure the butter is softened to room temperature before creaming it with the sugar.
Add the coffee extract and instant coffee powder to the buttercream gradually, tasting as you go. This will help you achieve the desired coffee flavor.
Pipe the buttercream onto the cupcakes using a piping bag fitted with a star tip. Alternatively, you can spread the buttercream on with a knife.
Top the cupcakes with chopped walnuts or coffee beans for a finishing touch.

Conclusion:

Coffee and Walnut Cupcakes with Coffee Buttercream are the perfect treat for coffee lovers. They're moist and flavorful, with a rich coffee taste. The coffee buttercream is light and fluffy, and it perfectly complements the cupcakes. These cupcakes are sure to be a hit at your next party or gathering.