Coffee and Walnut Cupcakes
  • 1 Box Chocolate Cake Mix + Ingredients to prepare or favourite Chocolate Cupcake recipe
  • 2 tsp instant coffee dissolved in 2 tsp hot water
  • 1/2 Cup Walnut halves finely chopped
For the coffee buttercream
  • 1 tbsp instant coffee dissolved in 1 tbsp hot water
  • 1 Cup butter room temperature
  • 3 Cups Powedered Sugar
  • 1 tbsp milk
  • 1 tbsp Vanilla
  • 24 Walnut Halves
  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with liners.
  2. Mix together the chocolate cake ingredients + the instant coffee in a large mixing bowl with an electric mixer until light and fluffy. Fold in the walnuts.
  3. Use an ice cream scoop to spoon the mixture into the cupcake liners (1/2 full. Bake for 18-20 minutes or until centres spring back when lightly pressed. Transfer to a cooling rack.
  4. Once the cupcakes are cooled, prepare the buttercream.
  5. In a mixing bowl, cream the butter and instant coffee then slowly add the powdered sugar, milk and vanilla, mixing until light and fluffy.
  6. Pipe or spoon the icing on top of the cupcakes. Decorate each cupcake with a walnut half.