Best Coffee Cream Walnut Cupcakes Recipes

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 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.