People who know me are probably not surprised to see a recipe containing coffee – I am a true coffee addict. If you are the same, please try to make this delicious, soft and super satisfying Coffee and Walnut Cupcakes, it will not disappoint.
For the icing, I used mascarpone mixed with a little bit of coffee granulates and icing sugar. The combination of sweet cupcakes with the light, creamy and not too sweet icing was so perfect, I cannot wait to prepare this recipe again.
Make sure that you store the cupcakes in the fridge in airtight container and consume within 2-3 days. As an alternative, you can freeze the cupcakes without icing.
- 110 g unsalted butter
- 180 g brown sugar
- 215 g plain white flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 125 g natural yoghurt (full fat)
- 1 tsp vanilla extract
- 2 tbsp coffee granulates (1 tbsp if you prefer less coffee flavor in your cupcakes)
- 80 g walnuts
- 250 g mascarpone
- 1 tbsp icing sugar
- 2 tbsp coffee granulates
- Coffee beans
- Pre-heat the oven to 180C (fan)
- In a large bowl or the bowl of your stand mixer, beat the sugar and butter (room temperature) until combined and has a light yellow colour.
- In a separate bowl, mix the flour, baking powder, baking soda, salt.
- Add the flour mix to the butter mix and combine until getting a texture similar to sand.
- In the meantime, whisk the eggs, vanilla extract, yoghurt and coffee granulates until smooth and add it to the flour and butter mixture.
- Use your hand or stand mixer to combine gently to get a smooth and airy batter.
- Add the walnut and fold into the batter.
- Place the cupcake batter into the cupcake/muffin tin lined with cases until 2/3 full.
- Bake for 20 minutes until golden brown and set is aside to cool down completely before decorating.
- For the icing, use your hand or stand mixer to mix the mascarpone, icing sugar and granulated coffee. Use a small spatula or a piping bag to decorate your cupcakes. Use walnut and coffee beans for decoration.
Enjoy and until next time,
Nora from My Honeycomb Kitchen