Ingredients:
1 1⁄3 cups all-purpose flour, plus more for dusting
2 tsp baking powder
1 cup sugar
½ tsp salt
7 tbsp unsalted butter, softened
3 large eggs, at room temperature
2⁄3 cup milk
1 tbsp instant coffee and 1 tbsp boiling water,
combined and cooled, or 1 cooled espresso
1 cup halved walnuts, plus extra

For the frosting:
7 tbsp unsalted butter, softened
1 cup confectioner’s sugar
1 tsp pure vanilla extract

Method:
1 Preheat the oven to 350°F (180°C). Sift the flour and baking powder into a bowl. Add the sugar, salt, and butter. Mix until it resembles fine bread crumbs. In a bowl, whisk the eggs and milk until well blended.

2 Pour in the egg mixture, add half the coffee, and mix until smooth. Coarsely chop the walnuts and toss them in a bowl with a little flour, then fold them into the batter. Place the cupcake liners in the trays. Spoon the mixture into the liners, filling each one only half full. Bake for 20–25 minutes until springy, then cool completely on a wire rack.

3 To make the frosting, beat the butter, confectioner’s sugar, vanilla extract, and remaining coffee until smooth. Frost by hand, with the back of a spoon, or with the piping bag. Top each cake with a walnut half. STORE These cupcakes keep in an airtight container for 3 days.

Homemade Coffee and Walnut Cupcakes