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Mini Coffee and Walnut Cakes Recipe

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4.3 from 10 reviews

Delight in these moist and flavorful Mini Coffee and Walnut Cakes, perfect bite-sized treats combining the rich taste of espresso with crunchy walnuts, topped with a luscious coffee buttercream.

Ingredients

Cakes

  • 200 grams Unsalted butter or margarine (room temperature)
  • 200 grams Golden caster sugar
  • 2 large Eggs (room temperature)
  • 200 grams Self-raising flour
  • 2 tablespoons Espresso powder or instant coffee granules
  • 75 grams Walnuts, roughly chopped
  • 2 tablespoons Boiling water (for dissolving coffee)

Coffee Buttercream

  • 200 grams Unsalted butter (room temperature)
  • 400 grams Icing sugar
  • 1 tablespoon Espresso powder or instant coffee granules
  • 1 tablespoon Boiling water (for dissolving coffee)
  • Generous pinch of Salt
  • 40 grams Whole walnuts (for decoration)

Instructions

  1. Dissolve Coffee for Cakes: Dissolve 2 tablespoons of espresso powder or instant coffee granules in 2 tablespoons of boiling water. Stir to combine thoroughly, then place in the fridge to cool while preparing other ingredients.
  2. Prepare Oven and Tin: Preheat your oven to 160°C fan / 180°C conventional. Generously grease a 12-hole mini cake tin with butter and dust with a little flour for extra non-stick protection.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and golden caster sugar together until the mixture is light and fluffy, incorporating air for a tender crumb.
  4. Beat in Eggs: Add eggs one at a time, beating well after each addition. To prevent curdling, add 1 tablespoon of the flour along with each egg.
  5. Add Dry Ingredients and Coffee: Gently fold in the remaining flour, the cooled coffee mixture, and the roughly chopped walnuts until smooth and just combined. Avoid overmixing to keep the cakes light.
  6. Fill Cake Tin: Divide the batter evenly among the mini cake tin holes, filling each just over halfway full to allow rising.
  7. Bake Cakes: Bake for 18-20 minutes until the cakes have risen and are golden brown. Remove from oven and let them cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
  8. Dissolve Coffee for Buttercream: Meanwhile, dissolve 1 tablespoon of espresso powder or instant coffee granules in 1 tablespoon of boiling water. Stir well and chill in the fridge.
  9. Make Buttercream: Beat the butter until light and fluffy. Sift in the icing sugar and add a pinch of salt. Beat until smooth and creamy.
  10. Add Coffee to Buttercream: Fold the cooled coffee mixture into the buttercream until evenly combined, creating a smooth coffee-flavored frosting.
  11. Slice Cakes: Once the mini cakes are completely cool, slice each horizontally to create two layers.
  12. Assemble Cakes: Spread or pipe a generous amount of coffee buttercream onto the bottom layer of each cake. Sandwich with the top layer and pipe more buttercream on top.
  13. Decorate: Finish each cake by placing a whole walnut on top. Serve and enjoy your perfectly baked mini coffee and walnut cakes!

Notes

  • For best results, ensure all ingredients are at room temperature before starting.
  • If you prefer a stronger coffee flavor, you can increase the espresso powder slightly in the batter and buttercream.
  • These mini cakes can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days.
  • Allow refrigerated cakes to come to room temperature before serving for the best texture and flavor.
  • You can substitute margarine for butter if preferred, but butter gives a richer flavor.

Find it online: https://bitezly.com/mini-coffee-and-walnut-cakes-recipe/