Remember the Dalgona coffee craze? The South Korean coffee drink that social media was going gaga for back in 2020? Well, I decided to take it one step further and turn that recipe into cupcakes.
Personally, I found the drink a bit too sickly and the foam was a bit much. However, I was convinced the coffee foam would be perfect as a topping on a cupcake. Was I right? Oh yes! The bitterness of the coffee foam balances perfectly with the light, silky and sweet Swiss meringue buttercream followed by the fluffy chocolate cupcakes.
Don't be alarmed about the Swiss meringue buttercream. I promise it isn't complicated to make and doesn't require too many ingredients or uber fancy equipment.
Fun fact: The drink actually originates from India, Pakistan, and Macau, where it is also known as whipped coffee or beaten coffee. Its surge in popularity happened when it appeared on a Korean TV show called Pyunstorang in January 2020. In it, actor Jung Il-Woo traveled to Macau, tried the drink, and gave it the nickname dalgona for its resemblance to the traditional Korean sponge candy of the same name.
For the cupcakes
2 oz. margarine
4 oz. golden caster sugar
4 oz. self-raising flour
2 tbsp. cocoa powder
1 tsp. baking powder
¼ pt. milk
1 tsp. vanilla extract
For the Swiss meringue buttercream
2 eggs whites
5 oz. white caster sugar
7 oz. unsalted butter, softened and cut into small chunks
½ tsp. vanilla extract (optional)
For the coffee foam
2 tbsp. instant coffee
2 tbsp. white granulated sugar
2 tbsp. boiling water
Chocolate shavings to decorate (optional)
I'd love to see how you've made it! Tag me on Instagram @neyskitchen.official with #neyskitchenofficial or contact me to submit your photos.