Mini Coffee and Walnut Cakes

If you're looking for a comforting treat, look no further than these Mini Coffee and Walnut Cakes! Each delicious mini cake combines two fluffy layers of coffee-infused sponge studded with crunchy walnuts, with luscious and sweet coffee buttercream. This simple mini cake recipe is the perfect choice for any occasion, from cosy gatherings to elegant celebrations!

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Prep: 20

Cook: 20

Chilling Time: 15

Total: 55

Servings:

Ingredients

For the mini coffee and walnut cakes

200 grams Unsalted butter or margarine (I use Stork) if using butter make sure it's at room temperature
200 grams Golden caster sugar or white caster sugar
2 large Eggs or 3 medium eggs, at room temperature
200 grams Self-raising flour
2 tablespoons Espresso powder or instant coffee granules
75 grams Walnuts roughly chopped

For the coffee buttercream

1 tablespoon Espresso powder or instant coffee granules
200 grams Unsalted butter
400 grams Icing sugar
Generous pinch of Salt

For the decoration

40 grams Walnuts

Instructions

Start by making the cakes:

First dissolve the coffee in 2 tablespoons of boiling water. Stir to combine and then place in the fridge to cool.
2 tablespoons Espresso powder or instant coffee granules
Preheat the oven to 160°C fan / 180°C conventional. Lightly grease a 12-hole mini cake tin with butter.
In a large mixing bowl, cream the butter and caster sugar until light and fluffy.
200 grams Unsalted butter or margarine (I use Stork), 200 grams Golden caster sugar
Beat in the eggs, one at a time, until well combined. You can add 1 tablespoon of the 200 grams flour with each egg to stop the mixture from curdling.
2 large Eggs
Add the flour, cooled coffee and chopped walnuts. Gently fold the mixture together until smooth and just combined.
200 grams Self-raising flour, 75 grams Walnuts
Divide evenly between the mini cake tin, filling each one just over halfway full.
Bake for 18-20 minutes until risen and golden. Leave to cool in the tin for 15 minutes then transfer to a wire rack and cool completely.

Make the coffee buttercream:

First dissolve the coffee in 1 tablespoon boiling water. Stir to combine and then place in the fridge to cool.
1 tablespoon Espresso powder or instant coffee granules
Beat the butter until light and fluffy.
200 grams Unsalted butter
Sift in the icing sugar and add the salt. Beat well until the buttercream is smooth and combined.
400 grams Icing sugar
Add the cooled coffee and fold until mixed through.

Assemble and decorate the mini cakes:

Slice each mini cake horizontally to make two layers.
Spread or pipe the coffee buttercream on the bottom layer.
Sandwich with the second sponge layer and pipe more buttercream on top.
Finish by placing a whole walnut on top of each cake. Serve and enjoy!
40 grams Walnuts