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:
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
Dalgona Coffee Cupcakes
Servings 12
Calories 384kcal
Equipment
Hand Mixer
Ingredients
Dalgona Filler and Topping
- 2 tbsp Instant Coffee
- 2 tbsp Granulated Sugar
- 2 tbsp boiling water
Cupcake Ingredients
- 1 Cup Flour
- 1 Cup Granulated Sugar
- 1/4 Cup Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Espresso Powder Or Instant Coffee
- 1/2 Cup Buttermilk Optional Use 1/2 cup milk and 1 tsp lemon juice.
- 1/4 Cup Vegetable Oil
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 Cup Hot Water
Swiss Meringue Frosting
- 4 oz Egg Whites room temperature
- 8 oz Granulated Sugar
- 1/4 tsp salt
- 8 oz Cold Butter Unsalted and Cubed
- 1/2 tsp Vanilla Extract
Instructions
- 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.
Assemble Cupcakes
- Once cupcakes are cooled take 1/2 of your Dalgona Whipped filling in a Cupcake Baggy or Liner with a wilton 1 M tip and poke into cupcake 1/2 way and squeeze some filling inside. Be careful not to overfill or cupcake will explode.
- Once filled take your Swiss Buttercream and put in another frosting bag with 1 M tip or your preference and frost the cupcakes. Using a spoon add some of the Dalgona Coffee Whipped Cream on top.
- Enjoy.
Nutrition
Serving: 1g | Calories: 384kcal | Carbohydrates: 48g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 55mg | Sodium: 359mg | Potassium: 151mg | Fiber: 1g | Sugar: 38g | Vitamin A: 509IU | Calcium: 41mg | Iron: 1mg
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