Description
These Dalgona Coffee Cupcakes are a dream come true for coffee lovers! Soft, moist, and infused with rich coffee flavor, these eggless cupcakes are topped with a light and airy whipped Dalgona coffee frosting. Perfect for an afternoon treat or a unique dessert, these muffins bring the magic of café-style coffee into a sweet, indulgent bite.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (150g) sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 2 tbsp instant coffee
- ¼ cup (60ml) hot water
- ½ cup (120ml) milk
- ¼ cup (60ml) vegetable oil
- 1 tsp vanilla extract
- 1 tbsp lemon juice or vinegar
For the Dalgona Topping:
- 2 tbsp instant coffee
- 2 tbsp sugar
- 2 tbsp hot water
Instructions
- Prepare the Cupcake Batter: Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake liners. Dissolve the instant coffee in hot water and set aside. In a bowl, mix dry ingredients. In another bowl, whisk the wet ingredients, including the coffee mixture. Gradually combine the wet and dry ingredients, stirring until smooth.
- Bake the Cupcakes: Pour the batter into cupcake liners, filling them ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the Dalgona Topping: In a bowl, whisk instant coffee, sugar, and hot water until thick and fluffy (about 3-5 minutes). Use a hand mixer or whisk vigorously until stiff peaks form.
- Assemble the Cupcakes: Pipe or spoon the whipped coffee topping onto the cooled cupcakes. Optionally, dust with cocoa powder or sprinkle with crushed coffee granules for an extra coffee kick.
Notes
- For a mocha twist, add 1 tbsp cocoa powder to the cupcake batter.
- Use a hand mixer for faster and fluffier Dalgona topping.
- Store leftovers in the refrigerator for up to 3 days.
- Let the cupcakes come to room temperature before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International