- ½ cup (125 mL) butter or margarine, softened
- 1 cup (250 mL) granulated sugar
- 2 cups (500 mL) all purpose flour
- 1 tbsp (15 mL) baking powder
- ¼ tsp (1 mL) salt
- ½ cup (125 mL) cold strong brewed coffee
- ¾ cup (175 mL) chopped walnuts
- 3 egg whites, beaten until stiff
- 3 tbsp (45 mL) butter, softened
- 1 cup (250 mL) confectioners sugar (icing sugar), divided
- 1 tbsp (15 mL) unsweetened cocoa powder
- 2 tbsp (25 mL) strong brewed coffee
- Muffin tin, greased or paper-lined
- Preheat oven to 350°F (180°C).
- In a large bowl, cream butter thoroughly. Add sugar gradually, beating well.
- In another bowl, mix together flour, baking powder and salt. Add to creamed mixture alternately with coffee. Stir thoroughly until well blended. Add chopped walnuts. Fold in egg whites.
- Spoon batter into prepared muffin tin. Bake in preheated oven for 25 minutes.
- Prepare the frosting: In a bowl, cream together butter and 2 tbsp (25 mL) of the confectioners' sugar. Add cocoa, the remaining confectioners' sugar and coffee. Beat until light and fluffy. Spread over cooled muffins.