Coffee cakes

Coffee cupcakes are baked in muffin cups and then served with coffee buttercream.

Ingredients

• For cupcakes:
• Butter at room temperature - 150 g
• White sugar - 100 g
• Cane sugar - 50 g
• Eggs (lightly beaten) - 3 pcs.
• Sublimated coffee - 3 tsp.
• Water, boiling water - 2 tsp.
• Flour - 150 g
• Baking powder - 1 tsp
• Walnuts (chopped) - 50 g
• For cream:
• Butter at room temperature - 150 g
• Powdered sugar - 300 g
• Sublimated coffee - 3 tsp.
• Water, boiling water - 2 tsp.
• Walnuts - 12 halves (for serving)

Directions

1. Turn on the oven to preheat to 180 degrees.
2. Beat butter with sugar until fluffy, then add one egg at a time.
3. Dilute coffee in boiling water, add to the oil mixture. Mix the flour with the baking powder, add to the butter mixture, add the nuts and a pinch of salt.
4. Pour batter into 12 buttered muffin tins, place in preheated oven and bake for about 15 minutes. Let cool for 2 minutes, then remove the cupcakes from the molds, leave on a wire rack until completely cooled.
5. Prepare cream. Beat softened butter with powdered sugar until smooth and creamy. Dilute coffee in boiling water, add to the cream, mix well.
6. Cut cooled cupcakes in half horizontally. Apply cream on one part, cover with the second part, grease coffee cakes on top with cream. Decorate each cake with a hazelnut half. Collect all the cakes in this way and let them soak - leave the coffee cakes in the refrigerator for 4-12 hours.