Marbled Coffee and Almond Cupcakes


One of my best friend’s is a coffee lover so when I was heading up to stay with her for the weekend in St Albans, I decided to make a coffee-based treat. I didn’t have loads of time, so wanted an easy and quick recipe that would still make a good impression. After looking at various recipe books and online, I found this Marbled Coffee and Almond Cupcake recipe in the 200 Cupcakes book by Hamlyn. This is a brilliant little book with fantastic recipes that I have played with on numerous occasions. And it’s super cheap too – bonus!

I love the marbled effect, so easy and yet people are always impressed with it. I also love how you can mix different flavours. You can substitute the coffee with chocolate (I would guess about 10 – 20g cocoa powder), fresh raspberries or strawberries (crush 75g with tablespoon caster sugar) in this recipe. But there are other fantastic mixes I want to try, you can check them out here:

Marbled Coffee and Almond Cupcakes


  • 125g lightly salted, softened butter
  • 125g Caster sugar plus 2 teaspoons
  • 2 eggs
  • 150g self-raising flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons espresso coffee powder
  • 1 teaspoon boiling water
  • 50g flaked almonds, lightly toasted
  • 1/4 teaspoon ground cinnamon


  1. Prepare 12 cupcake cases on a cupcake tray.
  2. Preheat the oven to 180 C.
  3. Beat the butter, caster sugar, eggs, flour and baking powder in a bowl for about a minute until light and creamy.
  4. Spoon half the cake mixture into a separate bowl.
  5. Blend the coffee powder with the boiling water and stir in half the mixture.
  6. Using a teaspoon, fill the paper cases with the two mixtures, then draw a knife in a circular motion through each cupcake to mix the mixtures partially together to create a marbled effect.
  7. Scatter the flaked almonds over the cakes.
  8. Mix the remaining 2 teaspoons of caster sugar with the cinnamon and sprinkle over the cakes.
  9. Bake for 20 minutes or until risen and just firm to the touch.


These guys came out well, and the flaked almonds with the sprinkled sugar and cinnamon gave a lovely crunchy topping to the bouncy cake and combines well with the coffee and vanilla flavours. They are great served as is, or with a dollop of fresh cream or vanilla ice-cream. And of course an after dinner cup of coffee…to make sure you stay awake!