These Walnut and Coffee Cupcakes with Coffee Buttercream are amazing cupcakes filled with walnuts and coffee then topped with the most delectable coffee buttercream. Like a latte in a cupcake, plus some nuts.
I could start my day with these Walnut and Coffee Cupcakes. In fact, I think I could start my day with the coffee buttercream alone.
A few years back, we purchased a Nespresso machine at work and, though I’d always drunk a coffee here or there prior to that, once that machine was in place, there was no stopping me. That evolved to 2 cups of coffee in the morning, then I bought myself a Nespresso machine, and then I began buying proper-coffee-shop-coffee on the weekends. In fact, my darling hubby will now run out on a Sunday morning while I’m baking to grab me one.
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Show me the coffee!!!
Yet, I don’t do a lot of coffee flavoured baked treats. Sure there’s those amazing Coffee Pecan Sweet Rolls and my Chocolate Coffee Crumb Cake but that’s it! Out of (at the date of this post) 223 recipes, there are 2 with coffee as the star. Why?
Well it just so happens my hubby and CTTE (Chief Taste Tester Extraodinaire) is just not a coffee fan. When he gets me coffee, he has a hot chocolate. I tried to gradually sway him over to the dark side by starting him off with a mocha flavoured treat but alas, all he could taste was coffee and that was that. So Walnut Coffee Cupcakes with Coffee Buttercream? No way, Jose
That means I had to take over the taste testing role on these babies and I’m glad I did.
Yum to the power of infinity.
The best latte in cupcake form
These Walnut and Coffee Cupcakes are like the best latte in cupcake form with some nuts on the side. They’re a merging of two flavours that make great companions and that Coffee Buttercream sitting atop these little coffee cuties is unbelievable.
Ok, so these amazing cupcakes are soft and fluffy and a really easy cupcake recipe. The flavour in the coffee cupcakes is more subtle than the coffee buttercream but still a dominant flavour. The walnuts are not only a perfect friend for the coffee flavour they also add a great texture to the cupcakes.
Of course, I couldn’t stop just at a nice big blob of coffee buttercream on top, so I added a chocolate covered coffee bean too. This is totally optional, of course, but they take just a few minutes to make and are quite the satisfying little coffee bite to finish the Walnut Coffee Cupcakes.
Get your bake on coffee addicts friends!
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For the cupcakes
- 195 g (1+1/2 cups / 7oz) plain (AP) flour
- ¼ cup cornflour (cornstarch)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g / 1 stick) unsalted butter, melted
- 1/2 cup (100g / 3.5oz) caster sugar
- 1/2 cup (100g / 3.5oz) light brown sugar, packed
- 2 large eggs, at room temp
- 1 teaspoon vanilla extract
- 3/4 cup (180ml) buttermilk
- 3 tablespoons fresh brewed espresso - (notes)
- ½ cup walnuts, roughly chopped
For the coffee buttercream
- 1 cup (225g / 2 sticks) unsalted butter, cut into cubes and softened
- 5 cups icing (confectioner / powdered) sugar, sifted
- 2 ½ tablespoons freshly brewed espresso - (notes)
- 1 tablespoon milk - (notes)
For the chocolate covered coffee beans
- 12 coffee beans
- 25 g dark chocolate, melted
For the coffee cupcakes
- Preheat your oven to 180C / 350F / 160C fan forced. Line your muffin tins with paper cupcake cases.
- In a bowl, sift together the flour, cornflour, baking soda, baking powder and salt. Mix well to combine.
- In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. 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 espresso. Mix gently again. Continue like this until all the flour and buttermilk is combined… just. Then 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 dense and tough.
- Divide the mixture among the cupcake cases (I fill mine to about two thirds full).
- Bake for around 18-20 minutes, turning the pan around half way 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 cooling rack
For the coffee buttercream
- Beat together the butter and 1 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 milk and coffee 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 make the chocolate coated coffee beans
- Drop the coffee beans into the melted chocolate, then lift them out with a fork and allow them to set on a piece of baking paper.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
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