Midnight Cupcakes or Snack Cake with Cream Cheese F

Name: Midnight Cupcakes or Snack Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hot water; 1/2 cup unsweetened cocoa powder; 1 1/4 cups granulated sugar; 1/2 cup solid vegetable shortening or unsalted butter; 2 large eggs; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon pure vanilla extract; 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature; One 8-ounce package cream cheese; 1 to 1 1/4 cups confectioners sugar; 1 tablespoon milk; 1/2 teaspoon pure vanilla extract

Servings: persons

1 cup hot water
1/2 cup unsweetened cocoa powder
1 1/4 cups granulated sugar
1/2 cup solid vegetable shortening or unsalted butter
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
One 8-ounce package cream cheese
1 to 1 1/4 cups confectioners sugar
1 tablespoon milk
1/2 teaspoon pure vanilla extract

1
Preheat the oven to 350F.
2
Lightly butter two 8-cup muffin tins or insert paper liners into the cups.
3
If making a snack cake, lightly butter an 8-inch-square pan (a brownie pan) and line it with wax paper.
4
In a mixing bowl, whisk the water into the cocoa slowly.
5
When smooth, set aside.
6
In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, cream the sugar and shortening for 4 to 5 minutes, or until light and fluffy.
7
Add the eggs, one at a time, beating well after each addition.
8
In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
9
Whisk 8 to 9 times until well blended.
10
Add the dry ingredients to the wet ingredients, alternating with the cocoa, beating at medium speed until well mixed.
11
Beat in the vanilla.
12
Spoon the batter into the cupcake cups, filling each about two-thirds full, or pour into the square pan.
13
Bake the cupcakes for 18 to 20 minutes and the snack cake for 50 to 55 minutes.
14
When done, a toothpick inserted in the center of a cupcake or the snack cake will come out clean.
15
Let the cupcakes or snack cake cool in the pan set on a wire rack.
16
Meanwhile, make the frosting.
17
In the bowl of an electric mixer set on medium speed and fitted with the paddle attachment, beat the butter and cream cheese until smooth.
18
Add the sugar, alternating with the milk, and beat until creamy.
19
Stir in the vanilla.
20
When cool, frost with the cream cheese frosting.

1116

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup hot water, 1/2 cup unsweetened cocoa powder, 1 1/4 cups granulated sugar, 1/2 cup solid vegetable shortening or unsalted butter, and more.

Yes, Midnight Cupcakes or Snack Cake with Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Midnight Cupcakes or Snack Cake with Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions