Introduction

Night Sky Cupcakes combine rich, dark chocolate with vibrant, swirled buttercream frosting to create a cosmic treat. These cupcakes are perfect for anyone looking to impress with stunning galaxy-inspired desserts that taste as amazing as they look.

The image shows three cupcakes with a dark base wrapped in a dark purple and teal marbled liner. Each cupcake is topped with a tall swirl of smooth frosting in shades of deep blue, purple, and a touch of teal, blended to look like a night sky. The frosting glitter sparkles throughout, giving a shiny, magical effect and it is decorated with small gold star-shaped and round sprinkles scattered on the surface. The cupcakes sit on a white plate with some tiny golden sprinkles scattered around, all placed on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Prepare a second tin or plan to bake in batches as this recipe makes 14-16 cupcakes.
Step 2: In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
Step 3: In a separate bowl, whisk the eggs until frothy, then add buttermilk, vegetable oil, and vanilla. Mix until smooth.
Step 4: Pour the wet ingredients into the dry and mix gently until just combined. A few lumps are okay; avoid overmixing.
Step 5: Slowly add the hot coffee or water and whisk until the batter is smooth. It will be thin, which is expected.
Step 6: Fill cupcake liners two-thirds full using a scoop or measuring cup to ensure even sizes.
Step 7: Bake in the center rack for 18-22 minutes. Test doneness with a toothpick—it should come out clean or with a few moist crumbs.
Step 8: Let cupcakes cool in the tin for 5-10 minutes, then transfer to a cooling rack. Allow to cool completely before frosting.
Step 9: For the buttercream, beat softened butter on medium-high speed for 2-3 minutes until pale and fluffy.
Step 10: Gradually add sifted powdered sugar, one cup at a time, on low speed. Add a pinch of salt after all sugar is incorporated.
Step 11: Add heavy cream and vanilla. Beat on medium-high for 3-4 minutes until smooth and spreadable. Adjust consistency with more cream or sugar as needed.
Step 12: Divide the buttercream into four bowls. Leave one plain white, tint the others with black, royal blue, and a mix of violet/purple and pink/fuchsia gel colors.
Step 13: On a piece of plastic wrap, place dollops and streaks of each frosting color side by side. Roll tightly into a log and twist the ends to secure.
Step 14: Insert one twisted end of the frosting log into a piping bag fitted with a large star tip and snip off the end of the log inside the bag.
Step 15: Pipe generous swirls on cooled cupcakes, letting the colors blend to create a galaxy effect.
Step 16: Immediately sprinkle edible silver glitter, silver star sprinkles, and white nonpareils on the frosting before it sets to mimic stars and stardust.

Tips & Variations

Use good quality cocoa powder and coffee to enhance the chocolate depth without a coffee flavor.
Ensure butter and eggs are at room temperature for smoother batter and frosting.
Sift powdered sugar to avoid lumps and achieve silky-smooth buttercream.
Try different color combinations or edible glitter shapes for unique galaxy looks.
If using liquid food coloring, reduce liquid in frosting to keep consistency firm.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture. Refrigerated cupcakes can be gently reheated in a microwave for 10-15 seconds if desired.

How to Serve

The image shows three cupcakes with dark bases in purple-tinged paper liners. Each cupcake has two thick swirled layers of frosting in deep blue and purple colors, mixed with sparkly glitter and topped with small gold star and round sprinkles scattered around. The cupcakes are placed on a white plate with a white marbled texture surface. The overall look is shiny and magical with a cosmic theme. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but be sure it contains xanthan gum or another binder for best results.

Can I prepare the frosting ahead of time?

Absolutely. Buttercream can be made a day or two in advance and stored in an airtight container in the refrigerator. Bring it back to room temperature and beat briefly to restore its texture before piping.