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Dalgona Coffee Cupcakes: A Dreamy Treat for Coffee Lovers

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: International
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.