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.