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Coffee and Walnut Cupcakes

Coffee and Walnut Cupcakes
Coffee and Walnut Cupcakes

These are the most delicious Coffee and Walnut cupcakes you will ever try. The cake is spongy and moist and is topped with creamy coffee buttercream icing for the perfect bite of cupcake. Treat yourself to a delicious teatime with these cupcakes, you deserve it!


Before you start

Preheat the oven to 180ºC fan | Line 12 cupcake holes with cupcake wrappers | Leave the plant-based butter out at room temperature in order to soften | Large mixing bowl | Small mixing bowl | Wire cooling rack | Whisk


For the muffins

  • 250ml oat milk
  • 2 tbsp apple cider vinegar
  • 75g plant-based butter, plus extra for greasing
  • 2 heaped tbsp instant espresso coffee powder
  • 200g light muscovado sugar
  • 250g self-raising flour
  • 1 tsp baking powder
  • 50g walnuts
  • ¼ tsp table salt

For the icing

  • 80g plant-based butter at room temperature
  • 450g icing sugar
  • 5 tbsp oat milk
  • 2 tbsp instant espresso coffee powder

For the topping

  • 12 walnuts halves
  • Icing sugar


  1. 1.

    Prepare the ingredients | In a small bowl, mix together the apple cider vinegar and oat milk | Leave to one side until needed | Place the plant-based butter into a small pan over a medium heat and melt | Once completely melted, leave to cool to room temperature before making the cake

  2. 2.

    Make the cupcakes | Place the instant coffee into a small bowl and add 2 tablespoons of boiling water | Mix well until the mixture comes together and turns smooth

    Spoon the sugar, flour, baking powder and salt into a large bowl and mix well until there are no lumps | Roughly chop the walnuts and mix through the batter | Pour the cool plant-based butter, oat milk and coffee mixture into the batter and mix well until a thick, smooth batter forms

    Divide the batter evenly between 12 cupcake cases and bake for 25-30 minutes, or until the cake is cooked through (a knife inserted in the middle should come out clean) | If not, place back in the oven for another 5-10 minutes

  3. 3.

    Make the icing | Mix the instant coffee with ½ tablespoon of boiling water until it has dissolved and leave to cool | Place the plant-based butter, icing sugar and cooled coffee mixture into a large bowl and whisk until smooth

  4. 4.

    Cool the cupcakes | Once the cakes are cooked, remove from the oven and once cool enough to touch, place them all onto a wire rack | Leave to cool completely until room temperature

  5. 5.

    Ice the cupcakes | Spoon some of the icing onto each cupcakes and make a nice swirl | Top each with a walnut half before serving