Coffee and Walnut Cupcakes

5 from 1 vote

These Coffee and Walnut Cupcakes are perfect for coffee lovers! Soft coffee cupcakes with walnuts and swirled with fluffy coffee buttercream.

Prep Time40

Cook Time12

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 294kcal

Preheat the oven to 180°C (350°F) and line 24 cupcake cases into two 12-hole cupcake pans.
Add the oil, eggs, and sugar to the bowl of your stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2 minutes.
Sift together the salt, and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
In a jug combine the milk and vanilla extract, and slowly pour this into the cake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is a lump-free smooth batter.
Add the chopped walnuts and ground espresso granules to the cupcake batter, and use a rubber spatula to incorporate them into the batter.
Pour the cupcake batter into the cupcake liners, filling each case two-thirds of the way up. Bake in a preheated oven for 12 to 15 minutes or until a skewer inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.

In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
Add the vanilla and instant espresso powder to the milk in a small bowl and stir to dissolve. With the mixer's motor running at low speed slowly add the milk and coffee mixture. Continue pouring until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.
Fill a piping bag fitted with your chosen nozzle with the coffee buttercream. Pipe a swirl of frosting onto the top of your cupcake and decorate with a walnut half. Serve and enjoy!