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.
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).