Coffee Cream & Walnut Cupcakes

a perfect flavor combination
A perfect flavor combination
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Ingredients

For the cupcakes
100 g Butter well softened
100 g light Brown sugar
100 g Self-rising flour
2 Large eggs
2 tsp Instant coffee powder mixed with 3½ fl oz boiling water, then cooled
25g Walnuts chopped
12 halves Walnuts for the tops
1 pinch Salt
For the topping
200 g Mascarpone
2 tbsp light Brown sugar

Nutritional information

247
Calories
18g
Fat
18g
Carbohydrates
3g
Protein
12g
Sugar
0.29g
Sodium
Ingredients
  • For the cupcakes

  • For the topping

Coffee Cream & Walnut Cupcakes

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These Coffee Cream & Walnut Cupcakes really are a perfect flavor combination. Yes, this combo has been around for decades, but classics never go out of fashion, do they? The star of this recipe however is not the cupcake itself but the smooth and creamy coffee topping made from Italian mascarpone cheese with just a hint of sugar to sweeten it.

Start by making a simple cupcake batter from butter, sugar, flour, eggs, coffee and a pinch of salt. Once beaten, stir through walnuts and divide the mixture into 12 even cupcakes. Bake in the oven and make the mascarpone topping. The cupcakes taste best when they’re freshly iced, so if you plan on making these ahead of time, make the mascarpone topping and refrigerate it until you are close to serving. Beat the topping again and spoon it onto the cupcakes when you are ready to serve.

To make Coffee Cream & Walnut Cupcakes you will need the following ingredients:

Ingridiens for Coffee Cream & Walnut Cupcakes

Steps to make Coffee Cream & Walnut Cupcakes

1

Heat the oven and prepare a cupcake tray

Preheat the oven to 355 °F. Line a cupcake tray with paper cupcake liners or grease each cup.

2

Make cupcake batter

2

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.

3

Add walnuts

1

Stir 25 grams of chopped walnuts into the batter.

4

Transfer batter to cupcake tray

3

Divide the cupcake batter between each of the paper cupcake liners.

5

Bake

20

Bake for 18-20 minutes, or until the tops are light golden brown.

6

Leave to cool

Cool in the tin for a few minutes before transferring to a wire rack to cool completely.

7

Make the topping

2

Using an electric hand mixer, beat 3 teaspoons coffee with mascarpone cheese and 2 tablespoons of sugar until smooth.

8

Top the cupcakes

3

Spoon a large dollop of coffee flavored mascarpone onto each cupcake and top each one with a walnut half.

9

Serve

Serve with afternoon tea or a mid morning coffee.

This Coffee Cream & Walnut Cupcakes recipe is one of the best! Delicious flavors and so easy to make too. Try making them out soon and don’t forget to tag #cookmerecipes in your baking posts!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Amazing recipe! Thank you for sharing!

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