Introduction

Night Sky Cupcakes combine rich, dark chocolate bases with vibrant, swirling galaxy buttercream frosting. These celestial treats bring the magic of the cosmos to your dessert table with shimmering stars and deep, cosmic colors.

A close-up of three cupcakes with dark, galaxy-themed frosting swirled in deep blue, purple, and black colors shimmering with edible glitter. Each cupcake has one main large swirl of frosting layered on top of a dark cake base wrapped in a dark cupcake liner. The frosting is decorated with small golden star-shaped and round sprinkles scattered across the swirls. The cupcakes sit on a white plate with a white marbled texture underneath, and the background is softly blurred. 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). Line a 12-cup muffin tin with paper liners. Prepare a second tin or bake in batches for 14-16 cupcakes.
Step 2: Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. Whisk until evenly combined.
Step 3: In a separate bowl, whisk the eggs until slightly frothy. Add buttermilk, vegetable oil, and vanilla extract; mix until smooth.
Step 4: Pour the wet ingredients into the dry and mix gently until just combined; a few lumps are fine.
Step 5: Slowly add the hot coffee or water and whisk until the batter is smooth and thin.
Step 6: Fill cupcake liners two-thirds full. Bake for 18-22 minutes or until a toothpick comes out clean or with a few moist crumbs.
Step 7: Cool cupcakes in the tin for 5-10 minutes, then transfer to a wire rack to cool completely before frosting (about 1 hour).
Step 8: Beat softened butter on medium-high speed for 2-3 minutes until pale and fluffy.
Step 9: Gradually add sifted powdered sugar, one cup at a time, mixing on low. Add a pinch of salt after all sugar is incorporated.
Step 10: Add heavy cream and vanilla extract. Beat on medium-high for 3-4 minutes until smooth. Adjust thickness with more cream or powdered sugar as needed.
Step 11: Divide buttercream into four bowls. Leave one plain. Color the others black, royal blue, and a mix of violet/purple with pink/fuchsia gel coloring.
Step 12: Lay a piece of plastic wrap flat. Place dollops and streaks of each colored frosting randomly in a rough rectangle.
Step 13: Roll plastic wrap tightly into a log and twist the ends to secure.
Step 14: Fit a piping bag with a large star tip. Snip one end of the frosting log and insert it into the bag until it reaches the tip.
Step 15: Pipe a generous swirl on each cooled cupcake. The colors will blend to create a galaxy effect.
Step 16: Immediately sprinkle with edible silver glitter, silver star sprinkles, and white nonpareils to mimic stars. Repeat for all cupcakes.

Tips & Variations

Use high-quality cocoa powder and fresh coffee to intensify the chocolate flavor.
If you don’t have buttermilk, substitute with regular milk mixed with one tablespoon of lemon juice or vinegar.
The swirling effect works best when the frosting colors are vibrant and the buttercream is smooth but not too soft.
Experiment with different piping tips or star sprinkle shapes to customize your cosmic look.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Before serving, allow refrigerated cupcakes to come to room temperature for the best texture. If needed, rewarm chilled cupcakes briefly in the microwave (10-15 seconds) without the frosting. Frosting is best enjoyed fresh but can be lightly smoothed or re-piped if it hardens.

How to Serve

Three chocolate cupcakes with three layers of swirled frosting in purple, dark blue, and a bit of pink, each topped with small gold star and ball sprinkles. The frosting has a shiny, glittery texture. The cupcakes are in dark purple liners, placed on a white plate with a white marbled texture beneath. The background is blurred dark purple, making the cupcakes stand out sharply. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and keep them covered at room temperature or refrigerated. Just make sure they are completely cool before storing to prevent sogginess.

What if I don’t have gel food coloring?

Gel food coloring is recommended for vibrant colors without thinning the frosting. If you only have liquid coloring, use sparingly to avoid affecting the buttercream texture, but the colors may be less intense.