Best 5 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 AND WALNUT CUPCAKES WITH COFFEE BUTTERCREAM

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.

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.

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.

MOCHA WALNUT CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 1/2 cups walnut halves in food processor. Cover; process 10 seconds or just until finely ground (do not overprocess).
• In large bowl, beat cake mix, water, oil, eggs, ground walnuts and 1 tablespoon of the coffee powder with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Beat in melted chocolate, whipping cream, vanilla and remaining 1 tablespoon coffee powder until well blended. Frost cupcakes. Top each with 1 walnut half. Store loosely covered.