Coffee cupcakes with walnuts are delightful. Each bite contains a pleasant blend of coffee and walnut combined with a hint of cocoa. They make a great dessert or snack. As with so many cakes and muffins, I enjoy them served up with a nice cup of tea or coffee.
There are a few baking tips to making these coffee cupcakes with walnuts: The amount of coffee used in this recipe really depends on your personal preferences. I make it fairly strong – about 1 tbsp of coffee to 1 cup of water. You can use instant or brewed. If you use instant coffee, you might want to cut it back to a couple of teaspoons, as it’s a little more concentrated. Only fill the cupcake liners about two thirds of the way full as they rise while baking. If you fill them to the top, they will resemble muffins rather than cup cakes. Make sure you let them cool completely before you add the frosting or it will be too thin and literally melt. You can also adjust the consistency of the frosting according to your liking. If you want it a little thicker, add a bit more sugar. If you want it a little runnier, add a little more coffee or milk.
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[btn color=”orange” target=””]Ingredients:[/btn]
For the cupcakes:
- 1 3/4 cups of all purpose flour
- 1/4 cup of cocoa
- 2 eggs
- 1 cup of granulated sugar
- 2 tsp of baking powder
- 1 stick of butter (1/2 cup)
- 1 cup of cold strong brewed coffee
- 1/4 cup of crushed walnuts
For the Frosting:
- 1 stick of butter (1/2 cup)
- 2 1/2 cups of confectioners’ sugar
- 1 tbsp of cold brewed coffee
- 1 tbsp of milk
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- Yield: 16
- Time: 1 hour
- Level: Advanced
- Cuisine: British, American
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Cream the butter and sugar together in a mixing bowl. It should resemble a fluffy and creamy texture. Add the eggs in one at a time. Beat the mixture for about 20 seconds after adding each egg. Add the coffee in. Mix until it’s just incorporated. Sift in the cocoa, flour, and baking powder. Mix it until it’s just combined and there are no obvious lumps of flour. Do not over mix it. Add in the walnuts and fold it together using a spatula.
- Line a muffin tray with cupcake liners. Pour the batter into the liners filling them about 2./3’s full. Place them into a 350 degree F preheated oven for about 25 minutes or until an inserted toothpick comes out clean.
- Set them aside on a wire rack to cool completely.
- In the meantime, make the frosting by adding the butter, confectioners’ sugar, milk, and coffee. Beat until its creamy and smooth. Put the icing into a piping bag with a fairly large tip.
- Frost the top of cupcakes and place some chocolate sprinkles over the top.
- Serve and enjoy your coffee cupcakes with walnuts.
