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New Year’s Countdown Cupcakes

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Ingredients

Scale

Cupcakes

  • 1 box chocolate cake mix
  • 1 cup whole milk (replace the water on the box)
  • 3 large eggs (instead of the box amount)
  • ½ cup vegetable oil
  • ¾ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips 

Vanilla Bean Buttercream

  • 1 cup salted butter, softened
  • 3½ cups powdered sugar
  • 4–6 tablespoons heavy cream
  • 1 tablespoon vanilla bean paste
  • Gray or black gel food coloring

Decorations

Instructions

  1. Preheat the oven to 350°F and line a cupcake pan with liners.
  2. In a large bowl, whisk together the cake mix, milk, eggs, oil, sour cream, and vanilla until the batter is smooth, thick, and creamy. Fold in the mini chocolate chips if using.
  3. Fill each liner about 2/3 full . Bake according to the package directions or until a toothpick inserted comes out mostly clean with a few moist crumbs.
  4. Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack and allow them to cool completely before frosting.
  5. To make the buttercream, beat the softened butter until smooth and creamy. Gradually add the powdered sugar and mix until fully incorporated. Beat in the cream and vanilla bean paste until light, fluffy, and pipeable. Add silver or black gel coloring and mix until the color is evenly distributed with no streaks.
  6. Transfer frosting to a piping bag fitted with a large star tip and pipe tall swirls onto each cupcake.
  7. Finish with silver and gold edible stars and a light dusting of edible glitter. Top each cupcake with a pink chocolate number, counting down from 10 to 1. For extra sparkle, add a glitter-dusted Lindor truffle to some cupcakes as festive “New Year’s balls.”

Find it online: https://lifeandsprinkles.com/new-years-countdown-cupcakes/