Elevate your baking with these Dalgona Coffee Cupcakes, a delightful treat for coffee enthusiasts and those craving a unique dessert. Inspired by the viral Dalgona coffee trend, these eggless coffee muffins are simple to make yet packed with flavor. Perfect as an afternoon snack or a special treat with your tea, these cupcakes offer a fun and tasty way to enjoy the coffee craze. Bake up a batch and indulge in a coffee-infused delight that’s sure to impress!
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
Ingredients:
- 1 tablespoon instant coffee (about 10 grams)
- 1/2 cup sugar (about 100 grams)
- 2 tablespoons hot water (about 30 ml)
- 1/4 cup oil or melted butter (about 60 ml)
- 1/2 cup warm milk (about 125 ml)
- 1 cup all-purpose flour (about 125 grams)
- 1 teaspoon baking powder (about 5 grams)
Directions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Prepare the Coffee Mixture:
- In a mixing bowl, combine the instant coffee, sugar, and hot water. Mix well until the coffee is dissolved and the mixture is smooth.
- Combine Wet Ingredients:
- Add the oil or melted butter to the coffee mixture and stir until well combined.
- Gradually pour in the warm milk while stirring continuously to avoid lumps.
- Prepare Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour and baking powder.
- Mix Batter:
- Slowly add the dry ingredients to the wet ingredients, mixing until you get a smooth batter. Be careful not to overmix.
- Fill Muffin Cups:
- Fill each muffin cup about two-thirds full with the batter.
- Bake:
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Optional Topping:
- Once cooled, enjoy these delicious eggless coffee muffins as they are, or top them with whipped cream or frosting for added indulgence.
Serving Suggestions:
- Serve with a cup of hot coffee or tea for a perfect pairing.
- Enjoy as a sweet snack with your favorite afternoon beverage.
- Top with a dollop of whipped cream or a sprinkle of cocoa powder for extra flair.
- Perfect for a brunch or a casual get-together with friends.
Cooking Tips:
- Mixing: Ensure the coffee mixture is well combined to avoid lumps in the batter.
- Baking: Check the muffins a few minutes before the recommended time to prevent overbaking.
- Cooling: Allow muffins to cool completely on a wire rack to maintain their texture.
- Toppings: Experiment with different toppings like chocolate ganache or caramel for a personalized touch.
Nutritional Benefits:
- Low in Fat: Uses oil or melted butter instead of eggs, making it a lower fat option.
- Caffeine Boost: Provides a small caffeine boost from the instant coffee.
- Eggless: Suitable for those with egg allergies or following a vegan diet.
Dietary Information:
- Egg-Free: Ideal for those avoiding eggs or following a vegan diet.
- Vegetarian: Contains no meat or animal products.
Nutritional Facts (per muffin, estimated):
- Calories: 180
- Protein: 2 grams
- Carbohydrates: 27 grams
- Fat: 8 grams
- Fiber: 1 gram
Storage:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Can be refrigerated for up to a week.
- Freezing: Freeze for up to 2 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe:
- Unique Flavor: Combines the popular Dalgona coffee flavor with the convenience of a muffin.
- Eggless: Perfect for those who are egg-free or vegan.
- Quick and Easy: Simple to make with minimal ingredients and preparation.
- Versatile: Can be enjoyed plain or dressed up with various toppings.
Conclusion: These Dalgona Coffee Cupcakes bring the exciting flavor of the viral coffee trend into a delightful muffin form. With their rich coffee taste and eggless recipe, they are a treat that’s easy to make and perfect for any coffee lover. Whether enjoyed as a snack or dessert, these muffins are sure to become a new favorite in your baking repertoire. Enjoy the perfect blend of coffee and sweetness with these delectable cupcakes!
Frequently Asked Questions (FAQ):
- Can I use decaf coffee instead of instant coffee?
- Yes, you can use decaf instant coffee if you prefer a caffeine-free option.
- Can I substitute the oil with coconut oil or another type of oil?
- Yes, you can use coconut oil or any other neutral oil as a substitute.
- Can I add chocolate chips to the batter?
- Absolutely! Fold in some chocolate chips for an extra touch of sweetness.
- What if I don’t have paper liners?
- You can grease the muffin tin well to prevent sticking if you don’t have paper liners.
- Can I use non-dairy milk?
- Yes, you can use almond milk, soy milk, or any other non-dairy milk.
- How do I know when the muffins are done?
- Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done.
- Can I use a different type of flour?
- Yes, you can try whole wheat flour or a gluten-free flour blend, but the texture may vary.
- How should I store leftover muffins?
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Can I freeze these muffins?
- Yes, freeze for up to 2 months and thaw at room temperature before serving.
- How can I make these muffins more flavorful?
- Add spices like cinnamon or nutmeg, or mix in some nuts or dried fruit for added flavor and texture.