Preheat your oven to 180ºc/160ºc fan and line a 12 hole tray with large cupcake cases/muffin cases
Dissolve the 2 tsps of instant coffee in one tablespoon of boiling water and leave to cool completely.
Cream together the unsalted butter and light brown sugar until fluffy
Add in the eggs and self raising flour and beat again until smooth
Add in the dissolved and cooled coffee and beat again
Fold through the chopped walnuts.
Scoop the batter equally into your cases and bake in the oven for 20-22 minutes, or until cooked through!
Leave to cool on a wire rack.
Buttercream Frosting
The same as earlier, dissolve the other 2 tsps of instant coffee in one tablespoon of boiling water and leave to cool completely.
Beat the unsalted butter on it's own to loosen
Gradually add the icing sugar on a slow speed until it is combined, then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
Add the dissolved coffee to the buttercream and keep on beating for 5 minutes until whipped, light and fluffy!
Decoration
Pipe the buttercream onto the cupcakes, and sprinkle over some extra chopped walnuts and some sprinkles! Enjoy!
Notes
Recipe updated September 2023 - 175g butter, 175g light brown sugar, 3 large eggs, 175g self raising flour, 2 tsps coffee dissolved in water, 75g walnuts chopped. The method and theory are the same, just slightly different quantities.