I’ve never been a coffee person. Tea is my warm beverage of choice, especially now in caffeine-free migraine life. But even before I went caffeine-free, I’d really only liked coffee in baked goods, like my favorite dessert, tiramisu.
While coffee and walnut seems like a more American combination to me, this recipe actually comes from Baking with Mary Berry, which Mike gave me for my birthday this year. I’ve seen several coffee and walnut combinations on British food sites, right up there with the Victoria sponge, the Battenburg cake, and various fruitcakes. My batch turned out okay, just a bit on the dry side. The original recipe called for extra large eggs, but I only had large on hand – I suspect the extra large eggs give a bit more volume and moisture to the cupcakes, so next time I’ll definitely use them. That’s the beauty of baking; even “mistakes” can turn out delicious.
For the cupcakes
- 1 tablespoon instant coffee granules
- 1 tablespoon boiling water
- 8 tablespoons butter, at room temperature
- 1 1/4 cups self-rising flour
- 2/3 cup sugar
- 2 tablespoons milk
- 2 eggs
- 1/4 cup walnuts, chopped
For the frosting
- 2 teaspoons instant coffee granules
- 2 teaspoons boiling water
- 7 tablespoons butter, at room temperature
- 1 3/4 cups powdered sugar, sifted
- 12 walnut halves, toasted*
*Mary’s original recipe doesn’t include toasted walnuts, but I prefer toasted nuts to raw ones for flavor and texture.
Preheat oven to 350 degrees. Line a cupcake tin with paper liners; my batch yielded 13 cupcakes, so I used two tins.
In a mixing bowl, combine coffee granules and boiling water, stirring to combine. Add butter, flour, sugar, milk, and eggs and beat until combined. Stir in walnuts.
Using a 2-inch cookie scoop, scoop batter into cupcake tins. Bake for 20-22 minutes, until a cake tester comes out clean. Remove from oven and cool completely before frosting.
For frosting, in a mixing bowl, combine coffee granules and boiling water, stirring to combine. Add butter and powdered sugar, beating on low speed for a few minutes, then on medium speed for a few more minutes, to combine completely. Scrape your bowl a few times to avoid streaks of dissolved coffee.
Using a 1-inch cookie scoop, scoop frosting onto cupcakes and spread with an offset spatula. Top with a toasted walnut half.
Store in an airtight container at room temperature for 2-3 days. The original recipe yields 12, but mine yielded 13.