Coffee Walnut Cupcakes

Coffee Walnut Cupcakes


  • 429 grams all-purpose flour

  • 3 teaspoons baking powder

  • 265 grams granulated sugar

  • 1/2 teaspoon salt

  • 375 milliliters of milk

  • 125 milliliters vegetable oil

  • 125 grams butter

  • 2 tablespoons yogurt (can substitute with sour cream)

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • Buttercream frosting

  • 2 teaspoons instant coffee powder (for batter)

  • 2 teaspoons instant coffee powder (for frosting)

  • 1 tablespoon hot water

  • 3 cups diced walnuts


  1. Heat oven to 160C or (320F). Line a cupcake tin with paper cupcake cases.

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients and 1 cup of diced walnuts. Turn mixer on low and allow it to mix for a couple minutes. Add your softened butter and mix on low speed until it resembles fine sand.

  3. Combine all of the wet ingredients in a large jug and whisk well. Add the instant coffee powder and whisk until dissolved.

  4. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds on low speed.

  5. Fill each paper with batter about 3/4 of the way. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow to cool completely before frosting.

  6. To prepare frosting simply combine boiling water with instant coffee powder and stir until completely dissolved. Add to frosting and mix on high until it's well combined. Take care to scrape down the bowl, to ensure all the frosting is mixed and flavored properly.

  7. To finish off simply pipe using a round tip nozzle. Hold the nozzle about 1/2 inch or 3 centimeters from the cake and squeeze from the top of the bag without moving the bag. You'll get that nice dome effect. Alternatively you can pipe in a flat swirl if you find that easier.

  8. Swirl the frosting around in the diced walnuts and cover well as demonstrated in the video.



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