• Makes approximately 24 cupcakes
  • 200g of flour, additional flour is needed to coat the walnuts
  • 2 teaspoons of baking powder
  • 200g of sugar
  • ½ teaspoon salt
  • 100g soft butter
  • 3 eggs
  • 150ml of milk
  • 1 cup of brewed, and cooled Jacobs roast and ground coffee
  • 100g walnuts
  • For the topping
  • 200g of powdered sugar
  • 100g soft butter
  • 1tsp of vanilla extract


  1. 01

    Preheat the oven to 180° C. Sift flour and baking powder into a bowl. Add sugar, salt and butter. Mix everything to a crumbly mixture. Mix the eggs with the milk in a second bowl.

  2. 02

    Pour the egg milk mixture and half of the coffee into the crumbly mixture while stirring. Stir until a smooth dough has formed. Chop the nuts roughly and mix in a bowl with some flour, then fold under the dough. Line the muffin trays with paper cups and fill them up to half the height with dough. Bake in a hot oven for 20-25 minutes until the cupcakes spring back to the touch of a finger. Remove and allow to cool completely.

  3. 03

    For the icing; mix the icing sugar, butter, vanilla extract and the remaining coffee until creamy. Add the icing on to the cupcakes. Put half a walnut on each cupcake for decoration.