Dalgona Cupcakes You Can Make At Home

The Korean coffee drink taking the internet by storm is Dalgona Coffee! This Dalgona coffee cupcake recipe is fuelled with caffeine! This Dalgona coffee is trending faster than the Bulletproof coffee phase a few years ago thanks to all those teenagers on Tik Tok. Check out these fun Cafe style cupcake wrappers to present them in.

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

2 egg whites
1 cup + 1 tbsp sugar
3/4 cup unsalted butter (cut into small chunks)
1/2 tsp vanilla extract

Instructions

Preheat your oven to 350 degrees and line a muffin tin with cupcake liners. Set aside.

To make the cupcakes, in a mixing bowl, combine the wet ingredients. In a second bowl, whisk together the dry ingredients.

Add the dry ingredients into the wet in 1/3 increments, stirring together until fully incorporated.

Place about 2 tablespoons of batter into each cupcake liner. Bake the cupcakes for 25 minutes or until a toothpick inserted in the centermost cupcake comes out clean.

Allow cupcakes to cool in the muffin tin for 5 minutes, then remove to a wire rack to cool completely. While the cupcakes are cooling, make the Dalgona Coffee Filler & Topping as well as the Swiss Meringue Buttercream.

To make the Dalgona Coffee Filler & Topping, combine ingredients in the bowl of a mixer and beat for 10 minutes or until it whips up to look like whipped cream. Set aside.

To make the Swiss Meringue Buttercream, beat egg whites and sugar together until stiff peaks form. Add in butter one piece at a time, continuing to beat until well combined. Add in vanilla and stir to combine.

Using a cupcake corer or a large icing tip, make a well in the center of each cupcake. Do not discard the tops.

Place 1 tbsp of the Dalgona Coffee Filler & Topping in the well in each cupcake center, then replace the hole’s top.

Frost each cupcake with a large star piping tip with the Swiss Meringue Buttercream.

Add a dollop (about 1 tbsp) of the Dalgona Coffee Filler & Topping to the top of each frosted cupcake and enjoy!

A quick, creamy breakfast with fresh fruit added on top

Smoothie bowls are one of those beautiful breakfasts that feel healthy and a little indulgent at the same time. Thick, cold, creamy, and pretty enough that you almost don’t want to eat them… almost.

The Ninja Slushie Maker takes all the effort out of it.
Instead of dealing with frozen fruit bricks or blenders that complain loudly, you simply mix your yoghurt base, chill it, and let the Ninja turn it into the perfect thick smoothie-bowl texture — no ice required.

If you are like me and come addicted to these smoothie bowls then you will want to invest in these double walled bowls, this is my favorite brand and these have been great.

Then you top it with your fresh fruit afterwards so the bowl stays thick, cold, and spoon-worthy.

It’s easy, quick, and a lovely way to start the day.

Why Yoghurt Works So Well in the Ninja Slushie Maker

Yoghurt freezes into a silky, firm slush — similar to soft-serve but healthier and lighter. Because the machine creates the icy texture itself (instead of relying on ice cubes), the mixture never becomes watery or gritty.

Just smooth, cold, creamy perfection you can decorate to your heart’s content.

The Basic Yoghurt Slush Base

Once you learn this base recipe, you can create endless flavour combinations.

Ingredients

2 cups plain or Greek yoghurt, chilled
½–1 cup milk of your choice (just enough to loosen the mixture)
1–3 tablespoons honey or maple syrup (optional)
1 teaspoon vanilla extract (optional)

Method

Stir all ingredients together until smooth.
Chill the mixture in the fridge until very cold.
Pour the chilled mixture into the Ninja Slushie Maker.
Blend on the slush setting until thick, creamy, and icy.
Spoon into a bowl and add your fruit and toppings.

This base has enough body to hold granola, berries, and nut butter without sinking.

Topping Ideas (Add These After Blending)

Fresh Fruit

Strawberries
Blueberries
Banana slices
Mango
Kiwi
Peaches

Crunchy Toppers

Granola
Toasted coconut
Chopped nuts
Cacao nibs

Extras

Honey drizzle
Peanut butter
Chia seeds
Freeze-dried fruit crumbs

Easy Flavour Variations

Berries & Cream Smoothie Bowl

Use vanilla yoghurt as your base. Top with raspberries, strawberries, and a sprinkle of granola.

Tropical Coconut Bowl

Add a splash of coconut milk to the base. Top with mango, pineapple, kiwi, and toasted coconut flakes.

Chocolate Yoghurt Bowl

Mix 1 tablespoon cocoa powder or chocolate protein powder into the base. Top with banana slices and a peanut-butter drizzle.

Meal-Prep Tip

Prepare the yoghurt base the night before and store it in small jars.
In the morning, just pour one jar directly into the Ninja Slushie Maker and you’ve got a thick, cold, ready-to-top breakfast in minutes.