Coffee and Walnut Cupcakes with Coffee Buttercream
Yield: 14cupcakes
Prep Time: 30 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 40 minutesminutes
4 from 6 ratings
These coffee and walnut cupcakes are a classic cake inminiature form. With the most creamy coffee buttercream frosting, these are theperfect afternoon pick me up.
For best results, always weigh ingredients where a weight is provided
Equipment
Silicone spatula and balloon whisk
mixing bowls
Muffin trays
stand mixer or hand beater
Large cookie scoop
Instructions
FOR THE COFFEE CUPCAKES
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
FOR THE COFFEE BUTTERCREAM
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.
Notes
I use a standard Australian 20ml tablespoon (equal to 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).
All ovens vary - the cupcakes are done when a toothpick comes out with a crumb or two attached. As oven thermostats are often out of whack, I recommend keeping an oven thermometer inside your oven so you can check and adjust the heat as necessary.
The coffee buttercream makes enough to pipe 12 cupcakes generously as shown in these pictures. To cover all 14 cupcakes, you will need to pipe a little lighter.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.