NYE Countdown Cupcakes

My New Year’s Eve countdown cupcakes were inspired by Sweetapolita’s Dark & Dreamy Double Fudge Cupcakes. If you’re looking for a treat worth staying up until midnight for, these will definitely do the trick! These midnight cocoa cupcakes are delicate and insanely moist. Top them with sour cream frosting that tastes like pudding and feels like a cloud, and you won’t be able to wait until the ball drops to have one!

Moist midnight cocoa cupcakes topped with dark chocolate sour cream dream frosting. These cupcakes will give you a reason to stay up until the ball drops!
Why I love this project

I love these midnight cocoa cupcakes because they’re always a big hit at parties. As a rule, you can never go wrong with chocolate when baking for a crowd, but these little cakes are special. I promise they’ll be gone long before midnight.

Moist midnight cocoa cupcakes topped with dark chocolate sour cream dream frosting. These cupcakes will give you a reason to stay up until the ball drops!
Moist midnight cocoa cupcakes topped with dark chocolate sour cream dream frosting. These cupcakes will give you a reason to stay up until the ball drops!

Tips, techniques + takeaways

Initially, I had trouble with my cocoa cupcakes overflowing in the cupcake tin. After a bit of research, I learned that 3 things could be the culprit: buttermilk, oven temp &/or my convection fan. Some say that a convection fan can “blow” the batter to one side causing it to overflow. But I didn’t see a change when I turned mine off. I still had a mess of cupcakes that were partially baked and pooling over the sides of my tin. So, I turned the fan back on, cranked up the heat a bit and tried once more. Tada! The increase in temp gave my cupcakes the boost they needed to rise quickly and set before they had the chance to ooze over. I definitely recommend trying one cupcake before baking a whole batch. You’ll know quickly if you need to make any adjustments. If you’re still having trouble, try substituting heavy cream for your buttermilk. I haven’t tried it but the thicker texture of the cream might also aid in a more stable batter.

I used an Ateco round #808 tip to pipe 3 concentric domes on each cupcake. This technique works well with this super smooth sour cream frosting. I love how they shimmer and shine!

Finish with your choice of sprinkles. I used edible stars for some New Year’s Eve flair!

Moist midnight cocoa cupcakes topped with dark chocolate sour cream dream frosting. These cupcakes will give you a reason to stay up until the ball drops!Moist midnight cocoa cupcakes topped with dark chocolate sour cream dream frosting. These cupcakes will give you a reason to stay up until the ball drops!

Tools for success

Ateco #808 plain round piping tip

Wilton silver edible stars

King Arthur Flour Black Cocoa

 

Moist midnight cocoa cupcakes topped with dark chocolate sour cream dream frosting. These cupcakes will give you a reason to stay up until the ball drops!

1 vote

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Moist Midnight Cocoa Cupcakes

Yield 12 cupcakes

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup extra dark OR black cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

+

  • 1/2 cup buttermilk, room temperature
  • 1/3 cup coffee, room temperature
  • 3 tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 egg, room temperature

Instructions

  1. Preheat oven to 375°. Line cupcake pan with brown paper liners.
  2. In the large bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a medium bowl or large measuring cup, combine buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute.
  5. Divide batter among liners filling each about 1/2 - 2/3 full.
  6. Bake until a wooden pick inserted into the center of the cupcake comes out clean, about 15-18 minutes.
  7. Let cupcakes cool in pan for about 10 minutes. Transfer to wire rack to cool completely.

Notes

TIP: Try a test cupcake before baking the entire batch. If it overflows, increase your oven temperature by 25º. The increase in heat will help these delicate cupcakes rise faster reducing the risk of overflowing batter.

Nutrition Facts

Serving Size 42 grams

Amount Per Serving

Calories 102

% Daily Value

Total Fat 4.38 g

7%

Saturated Fat 0.8 g

4%

Trans Fat 0.012 g

Cholesterol 14 mg

5%

Sodium 248 mg

10%

Total Carbohydrates 14.94 g

5%

Dietary Fiber 0.06 g

0%

Sugars 6.6 g

Protein 2.26 g

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Moist midnight cocoa cupcakes topped with dark chocolate sour cream dream frosting. These cupcakes will give you a reason to stay up until the ball drops!

1 vote

Print

Dark Chocolate Sour Cream Dream Frosting

Ingredients

  • 18 tablespoons unsalted butter, softened (2 sticks + 2 tablespoons)
  • 1 cup icing sugar
  • 1/3 cup premium dark cocoa powder
  • 1/4 cup hot water
  • 1/4 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • 5 ounces premium dark chocolate chips, melted

Instructions

  1. In a bowl of stand mixer fitted with paddle attachment, beat butter on medium speed until pale and fluffy, about 5 minutes.
  2. Sift together icing sugar and cocoa powder. Set aside.
  3. Reduce to speed to low, and add the icing sugar, cocoa powder, water, sour cream, vanilla, and salt. Mix until incorporated, about 1 minute. Increase speed to medium and beat for 2 more minutes.
  4. Add melted chocolate and beat on medium speed until smooth, about 1 minute.

Nutrition Facts

Serving Size 54 grams

Amount Per Serving

Calories 262

% Daily Value

Total Fat 21.78 g

34%

Saturated Fat 12.9 g

65%

Trans Fat 0.734 g

Cholesterol 49 mg

16%

Sodium 89 mg

4%

Total Carbohydrates 17.45 g

6%

Dietary Fiber 1 g

4%

Sugars 12.07 g

Protein 1.22 g

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* This post may contain affiliate links. I may be compensated if you make a purchase after clicking on these links.

 

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Moist midnight cocoa cupcakes topped with dark chocolate sour cream dream frosting.

10 Comments

  1. Charlotte @ What Charlotte Baked January 2, 2017 at 10:35 am

    I love how dark these guys are. I’d never really thought about ‘dark’ cocoa powder before – I need to find myself some of that! You are so right that these would be perfect for New Year’s Eve, but I also think they would be great for any late night event. I can imagine them going down well with some fancy cocktails.

    Reply
    1. Jes Lahay January 2, 2017 at 1:36 pm

      I totally agree Charlotte! These cupcakes would be perfect for any late night party. King Arthur Flour makes black cocoa powder and you can find it HERE. Enjoy!

      Reply
  2. Crissy January 13, 2017 at 12:58 pm

    I have not made these yet but I pinned the recipe as soon as I saw it. This is the most beautiful and silky looking frosting I have ever seen! I love that it doesn’t have a pound of powdered sugar in it, I can’t wait to make these!

    Reply
    1. Jes Lahay January 13, 2017 at 8:31 pm

      Crissy, you’re gonna love it! It’s like a chocolate pudding cloud! Let me know how it goes. 🙂

      Reply
  3. Darla February 2, 2017 at 5:35 pm

    Amazing!

    Reply
    1. Jes Lahay February 4, 2017 at 11:24 am

      Thanks Darla!

      Reply
  4. Ruth February 12, 2017 at 6:16 pm

    Hi, would you know in grams or ounces what 18 tablespoons of butter is??

    Reply
    1. Jes Lahay February 12, 2017 at 7:07 pm

      Hi Ruth, 18 tablespoons of butter is equal to 2 sticks & 2 tablespoons or about 255 grams. I’ve updated the recipe to make that measurement a little more approachable. Thanks for bringing it to my attention!

      Reply
  5. Lisa June 7, 2017 at 3:04 pm

    How many cupcakes does this recipe yield?

    Reply
    1. Jes Lahay June 7, 2017 at 10:11 pm

      Oops! 12. I’ll update the recipe. Sorry ’bout that, Lisa.

      Reply

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