Creamy Dalgona Coffee Cupcakes

Creamy espresso flavored cupcakes filled with whipped Dalgona Coffee Cream, topped with swiss meringue frosting and another dollop of Dalgona coffee whipped topping. Visit this page for all our Creative Cupcake Recipes.

If you love Dalgona Coffee Cupcakes try these Dalgona beverages also:

• Irish Cream Dalgona Coffee
• Iced Cinnamon Dalgona Coffee
• Dairy Free Dalgona Coffee

These Dalgona Cupcakes will be a welcome pick me up snack or a fun party cupcake for your adult friends. The cupcakes have a hint of espresso while the frosting is so creamy and not too sweet and then they have a hidden surprise inside and on top.

Cupcake Ingredients

Dalgona Coffee Filler & Topping

• 2 tbsp instant coffee
• 2 tbsp granulated sugar
• 2 tbsp boiling water

Cupcakes

• 1 cup flour
• 1 cup sugar
• 3/8 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp instant coffee/espresso powder
• 1/2 cup buttermilk
• 1/4 cup oil
• 1 egg
• 1 tsp vanilla extract
• 1 cup hot water

Swiss Meringue Buttercream

• 4 oz egg whites
• 8 oz sugar
• 8 oz Butter (cut into small chunks)
• 1/2 ts salt
• 1/2 tsp vanilla extract

Baking Directions

• Preheat Oven to 350 degrees and line a cupcake pan with liners
• In a mixing bowl combine the wet ingredients. In a 2nd bowl whisk together the dry ingredients.
• Add the dry ingredients into the wet in 1/3 increments, stirring together until fully incorporated.
• Place approx 2 tbs of batter into each liner and bake for 25 minutes. Check for doneness with a toothpick to make sure it comes out clean.
• Allow cupcakes to cool for 5 minutes and then remove from the pan onto a wire cooling rack. While cooling, make your whipped topping and filling along with the swiss buttercream frosting.

Dalgona Coffee Filling and Topping

• Add the three ingredients into a bowl and whip with an electric hand mixer for 10 minutes until you have stiff peaks.

Swiss Buttercream Frosting

• Start with a double boiler and start with first 3 ingredients.
• Continuously stirring until it reaches 141 degrees on the candy thermometer.
• Carefully Pour mixer into a electric stand mixer and using a whisk, mix until medium peaks appear.
• Once it has cooled and is a medium to stiff meringue stop the mixer.
• Change to the paddle attachment and start mixing on low while adding the butter in small pieces.
• Then start mixing on medium speed and add vanilla.
• If will start to look runny and after a few minutes it will look like curdled milk and then in will start to thicken. This takes about 10 minutes in the mixer. Once its done it should hold its shape on a spoon.
• If at any point you need to thicken it up you can always put the bowl into the refrigerator for 5 – 10 minutes. It will thicken if you keep beating.

Cupcake Recipe

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Equipment Needed

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