Why Make This Recipe
Midnight Glow Cupcakes are not just any ordinary cupcakes; they are rich, chocolatey delights that can brighten any occasion. Their deep flavor and fluffy texture make them perfect for celebrations, parties, or a cozy night in. Plus, they are easy to bake, so anyone can impress their family and friends with these delicious treats!
How to Make Midnight Glow Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk
- 1-2 tablespoons heavy cream (optional)
- Pinch of salt
Directions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients into the wet mixture and stir until fully combined. Be careful not to overmix.
- Carefully stir in the boiling water to the batter, which will be thin.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the softened butter until smooth and creamy. Gradually add powdered sugar and cocoa powder, beating until combined. Add vanilla and a pinch of salt, then add milk one tablespoon at a time until desired consistency is reached.
- Once the cupcakes are completely cooled, frost the cupcakes.
- Optionally, top with sprinkles, edible glitter, or a drizzle of chocolate ganache. Enjoy!
How to Serve Midnight Glow Cupcakes
Serve your Midnight Glow Cupcakes on a nice plate or cake stand to show them off. They make great snacks for parties, birthdays, or any special event. You can also enjoy them with a glass of milk or a cup of coffee for a more casual treat.
How to Store Midnight Glow Cupcakes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can put them in the fridge for up to a week. If you have extra frosting, store it in a separate container in the fridge.
Tips to Make Midnight Glow Cupcakes
- Make sure your butter is at room temperature for the frosting to get the best creamy texture.
- Avoid overmixing the cupcake batter to keep them light and fluffy.
- You can check for doneness by inserting a toothpick; it should come out clean when the cupcakes are baked properly.
Variations
Try adding chocolate chips to the batter for an extra chocolatey treat. You can also switch up the frosting by using a cream cheese frosting or vanilla buttercream for different flavors.
FAQs
Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour. It will give your cupcakes a lighter texture.
Can I make these cupcakes ahead of time?
Absolutely! You can bake them a day or two before your event and store them properly until you need them.
What can I use instead of vegetable oil?
You can replace vegetable oil with melted coconut oil or melted butter for a different flavor.
Midnight Glow Cupcakes
Rich and chocolatey cupcakes that are perfect for any occasion, featuring a fluffy texture and easy baking process.
- Total Time: 37
- Yield: 12 servings 1x
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2–3 tablespoons milk
- 1–2 tablespoons heavy cream (optional)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients into the wet mixture and stir until fully combined. Be careful not to overmix.
- Carefully stir in the boiling water to the batter, which will be thin.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the softened butter until smooth and creamy. Gradually add powdered sugar and cocoa powder, beating until combined. Add vanilla and a pinch of salt, then add milk one tablespoon at a time until desired consistency is reached.
- Once the cupcakes are completely cooled, frost the cupcakes.
- Optionally, top with sprinkles, edible glitter, or a drizzle of chocolate ganache. Enjoy!
Notes
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Extra frosting can be stored separately in the fridge.
- Prep Time: 15
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg