Description

Delight in these Night Sky Cupcakes featuring rich, deep chocolate bases that evoke the mystery of the night, perfectly complemented by vibrant, swirled galaxy buttercream frosting decorated with shimmering edible stars. This recipe combines moist, tender chocolate cupcakes with a smooth, creamy buttercream in cosmic colors, perfect for stunning celebrations or an extraordinary dessert.

Ingredients

Scale

For the Rich Chocolate Cupcakes (The Night Sky Base)

1 ½ cups all-purpose flour
1 cup granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs, at room temperature
¾ cup buttermilk, at room temperature
½ cup vegetable oil
1 teaspoon pure vanilla extract
¾ cup hot coffee or hot water

For the Swirled Galaxy Buttercream (The Nebula)

1 cup unsalted butter, softened to room temperature
4 cups powdered sugar, sifted
¼ cup heavy cream or milk
2 teaspoons pure vanilla extract
Pinch of salt
Gel food coloring (Black, Royal Blue, Violet/Purple, and Pink/Fuchsia)
Edible silver glitter, silver star sprinkles, and white nonpareils

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. You may need two tins or to bake in batches for 14-16 cupcakes.
Sift the Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt, then whisk to combine evenly.
Combine the Wet Ingredients: In another bowl, whisk eggs until frothy, then add buttermilk, vegetable oil, and vanilla extract, mixing until smooth.
Marry Wet and Dry: Pour wet mixture into dry ingredients and stir gently with a whisk or spatula until just combined; small lumps are okay. Avoid overmixing to prevent toughness.
Bloom the Cocoa: Pour hot coffee or water into the batter carefully, whisking until smooth and thin—this enhances cocoa flavor.
Fill and Bake: Use a scoop or measuring cup to fill liners about two-thirds full. Bake on the center rack for 18-22 minutes or until a toothpick inserted comes out clean or with few moist crumbs.
Cool Completely: Let cupcakes cool in the tin for 5-10 minutes, then transfer to a wire rack. Cool fully, about one hour, before frosting to prevent melting.
Cream the Butter: Beat the softened unsalted butter on medium-high speed for 2-3 minutes until very pale, light, and fluffy, incorporating air for a light frosting.
Incorporate the Sugar: Gradually add sifted powdered sugar one cup at a time on low speed, stirring well after each addition, then add a pinch of salt.
Smooth and Flavor: Add heavy cream and vanilla extract; beat on low speed to combine then increase to medium-high and whip for 3-4 minutes until smooth and spreadable. Adjust thickness with more cream or powdered sugar as needed.
Color and Decorate: Divide the buttercream into separate bowls and tint with gel food coloring in black, royal blue, purple, and pink. Swirl colors together gently for a galaxy effect. Pipe or spread frosting onto cooled cupcakes.
Finishing Touches: Decorate with edible silver glitter, silver star sprinkles, and white nonpareils to mimic stars and cosmic dust for a celestial finish.

Notes

Room temperature ingredients help create a smoother, more even batter and frosting.
Use good quality cocoa powder and coffee for the richest chocolate flavor.
Do not overmix the batter to keep cupcakes tender.
Gel food coloring prevents frosting from becoming too runny compared to liquids.
Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
Adjust buttercream consistency with additional cream or powdered sugar based on your piping or spreading needs.
Baking time may vary slightly depending on your oven; start checking at 18 minutes.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate cupcakes, galaxy frosting, buttercream, celestial cupcakes, celestial desserts, night sky cupcakes, cosmic cupcakes, swirl buttercream