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Mocha Heaven: Coffee Walnut Cupcakes

Name: Mocha Heaven: Coffee Walnut Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 tablespoons instant coffee granules; 12 walnut halves; 1/2 cup walnuts, finely chopped; 1 cup self-raising flour, sifted; 1/4 cup walnuts, finely chopped; 3/4 cup light brown sugar, packed; 1 store bought buttercream frosting tub; 1/2 teaspoon salt; 3 large eggs; 1 tablespoon instant coffee granules, dissolved in 1 1/2 tablespoon warm water and cooled; 3/4 cup unsalted butter, softened

Indulge in the delightful blend of coffee and walnuts transformed into moist, fluffy cupcakes. Ground walnuts and coffee are folded into a simple butter cake batter, that is then baked into perfect individual portions. Each cupcake is topped off with a smooth and creamy coffee-enhanced buttercream f...

50 min

TOTAL TIME

451

CALORIES

$0.62

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Ingredients

CAKE

12 SERVINGS

2 tbsp instant coffee granules

1/2 cup walnuts

finely chopped

1 cup self raising flour

sifted

3/4 cup light brown sugar

packed

1/2 tsp salt

3 large eggs

3/4 cup unsalted butter

softened

FROSTING

1/4 cup walnuts

finely chopped

1 whole buttercream frosting

store bought

1 1/2 tbsp instant coffee granules

dissolved in 1.5 tablespoon warm water and cooled

DECORATION

12 whole walnut halves

Directions

CAKE

30 min

PREP TIME

20 min

COOK TIME

50 min

TOTAL TIME

Pre-heat your oven to 320°F (160°C) and line a 12-cup muffin tin with cupcake liners.

Mix the softened unsalted butter and light brown sugar together in a large bowl until creamy. Gradually mix in the eggs, one at a time, until fully integrated.

Sift the self-raising flour into the bowl and add the salt. Fold this into the mixture until just combined.

Dissolve the instant coffee granules in a little warm water, let it cool and then add it to the mixing bowl along with the finely chopped walnuts. Stir until everything is evenly mixed.

Divide the cake batter evenly among the cupcake liners, filling each one 3/4 full. Bake in the preheated oven for about 15-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.

Take out the tin from the oven and let the cupcakes cool in the tin for 10 minutes. Afterwards, transfer them onto a wire rack to cool completely.

FROSTING

While the cupcakes are cooling, prepare the frosting. Blend the store-bought buttercream frosting with the cooled coffee mixture until fully incorporated.

Fold in the chopped walnuts into the frosting.

DECORATION

Once the cupcakes are fully cooled, spread on the frosting generously and top each with a walnut half.