I normally make my chocolate cupcake recipe the morning of an event -but my schedule is working out such that I might need to make them the day before - how bad is that?
This is the recipe that I'm using. I'll be making them (ideally) 36 hrs before the event.
(just the cupcakes -I won't be frosting them until right before)
I do mine the day before and ice the night before....This works well with both buttercream and ganache. I refrigerate during summer (no fondant decorations), but they are OK in a airtight container for a day if stored in a cool dark place. My cupcakes seem to be great for 4 days, they start to reduce in quality by the beginning of day 3.....just my experience.
you can bake them and freeze them if you want. I do that if I have very large orders I just place them in an airtight container and pop them in the freezer
I also agree that making them the day before should be fine. Just wanted to add that I froze lots of cupcakes last week with SMBC frosting already on them and they came out fine and dandy. Froze them in cupcake boxes double wrapped in foil and I have one of those big (very cold) freezers, not the fridge freezer. Sorry not sure about the correct terms here, English is my second language 
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