Coffee and Walnut Cupcakes with Honeycomb and Chocolate Sauce
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Coffee and Walnut Cupcakes with Honeycomb and Chocolate Sauce

NUTRITION · PER SERVING55M COOK
CAL 28%·PRO 8%
CARBS 86G61% OF CAL
2G FIBER0G ADDED0G INTRINSIC13G OTHER71G TOTAL SUGAR
FAT 24G38% OF CAL
9G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Coffee-flavored cupcakes with walnuts, topped with frosting and optional honeycomb and chocolate sauce. Rich and aromatic with a coffee kick, they're an elegant dessert with layered flavors.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • For the cupcakes
  • 165 g | 5.8oz plain flour
  • 165 g | 5.8oz soft brown sugar
  • 55 g | 2oz walnuts
  • 2 squares honeycomb (optional)
  • 1/2 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100 g | 3.5oz cold unsalted butter (cubed)
  • 2 large eggs
  • 100 g | 3.5oz sour cream
  • 2 tbsp cold brew coffee (or 1 tbsp instant espresso powder)
  • 1 tsp vanilla paste
  • a little butter and flour to grease the muffin tin (or use cupcake cases)
  • Coffee buttercream
  • 250 g | 8.8oz icing sugar
  • 85 g | 3oz unsalted butter at room temperature
  • 1-2 tbsp double cream or milk
  • 1 tbsp cold brew coffee
  • For the honeycomb
  • 200 g | 7oz sugar
  • 5 tbsp golden syrup
  • 2 tsp bicarbonate of soda
  • a little butter to grease the tin
PREP
30M
SODIUM
390MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.