Dalgona Coffee Cupcakes

Dalgona Coffee Cupcakes

There are few things in life more satisfying than the first sip of a good coffee… unless, of course, we’re talking about coffee turned into dessert.

Meet your new obsession: Dalgona Coffee Cupcakes. These beauties start with a moist, coffee-infused cupcake base that’s fluffy and rich, just like your favorite latte.

Then they get dressed up in a cloud of silky Dalgona whipped coffee frosting—yep, the internet-famous stuff—and a sprinkle of cocoa or crushed coffee biscuits for good measure.

They’re cozy, caffeinated, and downright craveable. And the best part? They’re surprisingly simple to make.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Brew and cool the coffee magic.
Start by brewing a strong cup of coffee or espresso—this is what gives the cupcakes that rich, aromatic kick. Let it cool before mixing it into the batter so you don’t scramble your eggs (been there, done that, had to start over).

Whip up the cupcake batter.
Cream together butter and sugar until it’s light and fluffy, then beat in the eggs one at a time. Stir in that brewed coffee along with vanilla, and gently mix in the dry ingredients. Don’t overmix—we want tender cupcakes, not rubbery pucks.

Bake and cool your cupcakes.
Spoon the batter into cupcake liners and bake until golden and springy to the touch. Let them cool completely before frosting—because nobody likes melted Dalgona soup on top of their cupcakes.

Make that dreamy Dalgona topping.
Whip instant coffee, sugar, and hot water into a thick, caramel-colored cloud. This takes a few minutes but trust me, it’s a moment of whisk therapy. Once it holds peaks, you’re golden.

Frost and fancy them up.
Pipe or spoon the whipped Dalgona onto each cupcake. Dust with cocoa powder or sprinkle crushed coffee biscuits for a little crunch. Boom—bakery-level vibes right in your kitchen.

Pro Tips

• Use instant coffee or espresso powder for the Dalgona—it whips better than brewed coffee.
• Chill your mixing bowl and whisk before whipping the Dalgona if your kitchen runs warm.
• Want a mocha twist? Add a tablespoon of cocoa powder to your cupcake batter.
• No piping bag? Use a zip-top bag and snip the corner—rustic chic, baby.
• Taste as you go. You deserve to lick the spoon.

Storage Tips

• Store cupcakes unfrosted in an airtight container at room temperature for up to 2 days.
• Frosted cupcakes should be stored in the fridge and are best eaten within 48 hours.
• Dalgona topping loses volume over time—whip fresh if making ahead.
• Freeze unfrosted cupcakes for up to 1 month; thaw before frosting.

Print Recipe

Dalgona Coffee Cupcakes

Cooking Method: Baking Cuisine: American Favorites Courses: Breakfast & Brunch, Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Rest Time 30 mins Total Time 1 hr 10 mins

Servings: 8 Calories: 270

Best Season: Suitable throughout the year

Dietary:

Nut Free Vegetarian

Description

These Dalgona Coffee Cupcakes combine the rich flavor of coffee with a light, fluffy base and a signature whipped coffee topping. Finished with a touch of cocoa or crushed coffee biscuits, they’re a treat for both caffeine lovers and dessert fanatics alike.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cupcakes:

• 1 cup all-purpose flour
• ¹⁄₂ cup granulated sugar
• ¹⁄₂ cup unsalted butter (softened)
• 2 large eggs
• ¹⁄₄ cup strong brewed coffee (cooled)
• ¹⁄₄ tsp salt
• 1 tsp baking powder
• 1 tsp vanilla extract

For the Dalgona Frosting:

• 2 tbsp instant coffee or espresso powder
• 2 tbsp granulated sugar
• 2 tbsp hot water
• 1 tbsp Optional: heavy cream or mascarpone to stabilize

For Topping:

• Cocoa powder or crushed coffee biscuits, for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
2. Cream the butter and sugar together in a bowl until light and fluffy.
3. Add the eggs one at a time, beating well after each. Mix in vanilla and coffee.
4. In a separate bowl, combine flour, baking powder, and salt.
5. Fold dry ingredients into the wet mixture just until combined.
6. Divide batter evenly into cupcake liners and bake for 16–18 minutes or until a toothpick comes out clean. Let cool completely.
7. In a clean bowl, whip instant coffee, sugar, and hot water until thick and glossy (3–5 minutes). Optional: Fold in heavy cream or mascarpone for stability.
8. Top cupcakes with whipped Dalgona, using a spoon or piping bag.
9. Dust with cocoa powder or biscuit crumbs and serve with a smile!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 270kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 9g45%

Cholesterol 80mg27%

Sodium 130mg6%

Total Carbohydrate 32g11%

Sugars 20g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Instant espresso yields the best flavor kick for Dalgona.
• Don’t frost warm cupcakes—your whipped topping will melt into a puddle.
• Add a pinch of cinnamon to the cupcake batter for a warm twist.
• Make mini cupcakes for a cute party treat—just adjust the bake time!
• For an extra moist texture, brush cupcakes with coffee syrup before frosting.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: coffee cupcakes, dalgona frosting, easy desserts, whipped coffee, caffeinated treats