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5 from 1 vote

Dalgona Coffee Cupcakes

Course Dessert
Cuisine American
Keyword Cupcakes, Dalgona Coffee
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Calories 384kcal
Author Candi Elm


  • Hand Mixer


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


  • 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.


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