Coffee and Walnut Cupcakes

I use my colleagues to test out my new cakes (much to their enjoyment…or maybe not sometimes!) and these were one of those experiments.  After their feedback I upped the coffee in the cake mix, so these should pack a punch but that is balance out by the creamy coffee frosting on top.

I like to make the recipe for cupcakes as I love getting an individual cake all to myself, but you could easily put in into a loaf tin or a cake tin and still coat with the frosting.

Coffee and Walnut Cupcakes

Prep Time: 15 minutes     Cook Time: 15 minutes     Servings: 12 – 16


Ingredients for the cupcakes:

  • 1 1/2 cups / 200g plain gluten free flour (I like to use Dove’s Farm)
  • 1/2 teaspoon xanthum gum (again, I use Dove’s Farm)
  • 1 cup / 225g caster sugar
  • 1 cup / 225g unsalted butter, softened
  • 4 teaspoons of espresso powder
  • 2 1/2 teaspoons baking powder
  • 1/2 bicarbonate of soda
  • 4 large eggs
  • 1/2 cup / 50g walnut pieces
  • 2 – 3 tablespoons of milk

Ingredients for the frosting:

  • 3 1/4 cups / 350g icing sugar
  • 3/4 cup / 175g unsalted butter, softened
  • 2 1/2 teaspoons instant espresso powder, dissolved in a little water
  • Optional walnut halves to decorate

Coffee Cake bite


  1. Pre heat the oven to 180 degrees and line your cupcake tin with cases
  2. In a bowl, cream together the butter and sugar until they are creamy
  3. Into the same bowl, add the espresso powder, eggs, and mix, followed by the flour, xanthum gum, bicarbonate of sofa and baking powder.  Mix together and combine until it becomes a smooth batter, then fold in the walnut pieces
  4. Add the milk to loosen the mixture.  If it is particularly thick, you may need to add a little more
  5. Divide the mixture into the cupcake cases, filling 3/4 of the way up.  Place in the oven and cook for 12 – 15 minutes, ensuring a skewer comes out clean.  Once cooked, place on a wire rack to cool completely
  6. To make the frosting, in a bowl slowly mix the sieved icing into the softened butter, a little at a time.  Once combined by hand, use a mixer to ensure it is smooth.  Add the dissolved espresso to the frosting and mix thoroughly.  Taste and adjust if you think it needs more coffee in the frosting
  7. Once the cupcakes are completely cooled, smooth over the frosting onto each cupcake, or pipe to give a more professional finish.  Place and walnut halve on each and hand out for all to enjoy!

Coffee Walnut

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s