Chocolate Cupcake with Neon-Colored Frosting

Fluffy chocolate cupcake with neon-colored buttercream frosting. The festive look is perfect for children’s parties or colorful celebrations. A bold chocolate flavor, smooth sweetness, and a creamy, melt-in-your-mouth frosting.

Ingredients:

For the chocolate cupcakes:
1 1/2 cups (190 g) all-purpose flour
¾ cup (150 g) sugar
½ cup (115 g) heavy cream
½ cup (120 ml) milk
⅓ cup (75 g) vegetable oil
2 eggs
½ cup (45 g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon vanilla extract
Pinch of salt

For the colored buttercream (filling/frosting):
250 g unsalted butter, at room temperature
2 cups (260 g) confectioners’ sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
Gel food coloring in desired colors (yellow, green, blue, pink)

For finishing (optional):
Edible glitter/stardust
Colored sprinkles

Note: Quantities These can be adjusted to make more or less portions.

Instructions:

Preheat the oven to 180°C (350°F) and prepare paper liners on a baking sheet.
In a bowl, sift the flour, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk together the sugar, eggs, oil, milk, heavy cream, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
Pour the batter into the liners, filling them 2/3 full.
Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.
Make the buttercream: Beat the butter until fluffy, gradually add the powdered sugar, then add the milk and vanilla, beating until stiff and smooth.
Divide the buttercream into bowls and add food coloring to create various neon colors.
Using a piping bag, pipe the buttercream in a spiral on each cupcake. Finish with edible glitter or sprinkles.
Serve immediately or store in a sealed container in the refrigerator for up to 2 days.

Preparation Time:
Active Time: ~20 minutes
Cooking/Baking Time: ~20 minutes
Resting/Cooling Time: ~30 minutes
Total Time: ~1 hour 10 minutes

Servings:
Makes: 12 cupcakes (adjustable)

Calories:
Estimated per serving: ~230–280 kcal (varies depending on cupcake size and amount of buttercream).

Notes and Variations:
For a lighter frosting, replace part of the butter with heavy whipping cream.
Liquid food coloring can be used, but gel food coloring is more intense and doesn’t significantly alter the texture.
Add lemon or orange zest to the batter for a subtle citrus flavor, if desired.