For the cupcakes
- 100 g Butterwell softened
- 100 g light Brown sugar
- 100 g Self-rising flour
- 2 Large eggs
- 2 tsp Instant coffee powdermixed with 3½ fl oz boiling water, then cooled
- 25g Walnutschopped
- 12 halves Walnutsfor the tops
- 1 pinch Salt
For the topping
- 200 g Mascarpone
- 2 tbsp light Brown sugar
Coffee Cream & Walnut Cupcakes
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:
Steps to make Coffee Cream & Walnut Cupcakes
1 | Heat the oven and prepare a cupcake tray | |
2 | Make cupcake batter | 2 |
3 | Add walnuts | 1 |
4 | Transfer batter to cupcake tray | 3 |
5 | Bake | 20 |
6 | Leave to cool | |
7 | Make the topping | 2 |
8 | Top the cupcakes | 3 |
9 | Serve | |
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Recipe Reviews
Amazing recipe! Thank you for sharing!