Step by step

1. Place the butter, light brown sugar, eggs, flour and largest amount of espresso espresso in a bowl of a stand mixer.

2. Attach the Flat Beater and mix on speed 2 for 90 seconds until a smooth batter forms.

3. Add the chopped walnuts and mix for 30 seconds on speed 1.

4. Line a muffin tin with cupcake liners. Spoon the mix into the liners.

5. Bake for 20 minutes in a 180ºC preheated oven. Let cool off completely.

6. For the frosting, place the butter and espresso in a bowl of a stand mixer fitted with a Flat Beater.

7. Attach the Sifter and Scale Attachment.

8. Turn the Speed Control Lever to 2 and while the butter and espresso are mixing in a bowl, add the icing sugar into the sifter.

9. Start sifting the icing sugar directly into the bowl with butter and espresso. Continue mixing until everything is well combined, scraping down the sides of the bowl if needed.

10. Transfer the buttercream frosting into a piping bag fitted with a large round nozzle.

11. Pipe the buttercream frosting onto each cupcake and decorate with a walnut half.