Walnut and Coffee Cupcakes with Coffee Buttercream
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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
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
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
Serving: 130g | Calories: 455kcal | Carbohydrates: 76.26g | Protein: 4.09g | Fat: 15.66g | Saturated Fat: 8.37g | Polyunsaturated Fat: 2.27g | Monounsaturated Fat: 3.902g | Trans Fat: 0.473g | Cholesterol: 62mg | Sodium: 150mg | Potassium: 129mg | Fiber: 0.9g | Sugar: 59.48g