Dalgona Coffee Cupcakes

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Dalgona Coffee:
2 tbsp instant coffee
2 tbsp granulated sugar
2 tbsp boiling water

Chocolate Cupcakes:
125 grams all purpose flour
200 grams sugar
40 grams cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp espresso powder
1/2 cup buttermilk *
1/4 canola oil
1 egg
1 tsp vanilla
1/2 cup hot water

* NOTE: if you don't have buttermilk, use just under 1/2 cup of milk and add 1/2 tbsp of vinegar to it. The mixture will curdle and resemble buttermilk.

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Dalgona Coffee

In a stanless steel bowl, add your Dalgona coffee ingredinets: instant coffee, granulated sugar, and boiling water. At first, the mixture will be fluid, and then it'll start to thicken up. Keep whipping until it grows in volume and becomes thick and fluffy.

Chocolate Cupcakes Prep

Preheat your oven to 325 degrees Fahrenheit and prep a pot/kettle to heat water.

Dry Ingredients

In a bowl, whisk together all dry ingredients.

Wet Ingredients

In a measuring cup, measure out your buttermilk (see ingredient substitution if necessary). Measure out oil, and add in the egg and vanilla. Combine the buttermilk.

Mix It All Together

Add the wet ingredients to the dry and whisk together to combine to form the batter.

Bake Them Up!

Line your cupcake tin with liners then fill each one with a 1/3 cup measuring cup. Bake the cupcakes for 25 minutes (set a timer and don't open your oven). Once they are ready, pull them out and let them cool completely in the tin.

Whipped Coffee Topping

Spoon your Dalgona coffee into a piping bag then pipe high onto your chocolate cupcakes. Sprinkle with all your favorite goodies and enjoy!