Get ready to blast off into flavor with these incredibly easy Cosmic Brownie Cupcakes! This recipe is your ticket to recreating that beloved, fudgy brownie experience in a fun, portable cupcake format, perfect for satisfying your sweet cravings and impressing your friends.
Key Ingredients for Cosmic Brownie Cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (whole or 2%)
- ½ cup hot water or hot brewed coffee
- For the Chocolate Ganache Frosting:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- For the Cosmic Candy Topping:
- ½ cup rainbow chocolate candies (like M&M’s Minis or similar)
How to Make Cosmic Brownie Cupcakes:
Prepare to be amazed by how simple and satisfying these Cosmic Brownie Cupcakes are to whip up. In under an hour, you’ll have delicious, moist, and intensely chocolatey cupcakes that taste just like your favorite childhood treat. The rich, fudgy texture combined with the sweet, creamy ganache and crunchy candy topping makes these an irresistible indulgence.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the large eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Incorporate Hot Liquid: Carefully pour in the hot water or hot brewed coffee and mix on low speed until the batter is smooth and slightly thin. The hot liquid helps bloom the cocoa powder, intensifying the chocolate flavor and ensuring a fudgy texture.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out with moist crumbs attached (not wet batter).
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- Prepare the Ganache: While the cupcakes cool, make the ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring.
- Whisk the Ganache: Gently whisk the chocolate and cream mixture until it is smooth, glossy, and completely combined. The ganache will be quite thin at first.
- Cool and Thicken Ganache: Let the ganache cool for about 15-20 minutes, stirring occasionally, until it reaches a spreadable consistency, similar to thick pudding.
- Frost the Cupcakes: Once the cupcakes are completely cool, spread or pipe the chocolate ganache frosting over the tops.
- Add Cosmic Topping: Immediately sprinkle the rainbow chocolate candies over the ganache frosting before it sets.
Why You’ll Love This Cosmic Brownie Cupcakes:
You’ll absolutely adore these Cosmic Brownie Cupcakes because they capture the irresistible, fudgy goodness of the classic treat in a perfectly portioned, delightful cupcake form. Unlike many elaborate cake recipes, these are surprisingly simple to make, proving that bakery-quality treats don’t require hours in the kitchen or a hefty price tag. The rich chocolate flavor, intensely satisfying texture, and fun, colorful candy topping make them a joy to bake and an even bigger joy to eat, offering a delightful contrast to a standard chocolate cupcake.
These Cosmic Brownie Cupcakes are an instant mood-booster, tapping into childhood nostalgia while delivering a sophisticated chocolate experience. They’re perfect for parties, bake sales, or just a cozy afternoon treat, and are sure to disappear fast. Don’t wait for a special occasion – gather your ingredients and whip up a batch today to bring a little cosmic magic into your life.
Storing and Reheating Tips:
- Storage: Store your Cosmic Brownie Cupcakes in an airtight container at room temperature for up to 2 days. If you live in a very warm climate, or if your frosting is particularly soft, refrigerating them might be a good idea.
- Refrigeration: If refrigerated, the cupcakes can stay fresh for up to 4 days. The ganache will firm up considerably in the fridge.
- Bringing to Room Temperature: To enjoy chilled cupcakes, let them sit at room temperature for about 15-30 minutes before serving for the best texture, especially for the ganache.
- Freezing: While not ideal for the ganache frosting, you can freeze the unfrosted brownie cupcakes. Wrap them tightly in plastic wrap, then in aluminum foil. They can be frozen for up to 2 months. Thaw them at room temperature and then frost.
Final Thoughts:
These Cosmic Brownie Cupcakes are a delightful trip down memory lane, packed with rich chocolate flavor and a fun, festive flair. You absolutely must try them at home for a baking project that’s both rewarding and incredibly delicious!
Cosmic Brownie Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.½ cup (1 stick) unsalted butter, softened, 1 cup granulated sugar, ½ cup packed light brown sugar
- Beat in the large eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ cup milk (whole or 2%)
- Carefully pour in the hot water or hot brewed coffee and mix on low speed until the batter is smooth and slightly thin. The hot liquid helps bloom the cocoa powder, intensifying the chocolate flavor and ensuring a fudgy texture.½ cup hot water or hot brewed coffee
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out with moist crumbs attached (not wet batter).
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- While the cupcakes cool, make the ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring.1 cup semi-sweet chocolate chips, ½ cup heavy cream
- Gently whisk the chocolate and cream mixture until it is smooth, glossy, and completely combined. The ganache will be quite thin at first.
- Let the ganache cool for about 15-20 minutes, stirring occasionally, until it reaches a spreadable consistency, similar to thick pudding.
- Once the cupcakes are completely cool, spread or pipe the chocolate ganache frosting over the tops.
- Immediately sprinkle the rainbow chocolate candies over the ganache frosting before it sets.½ cup rainbow chocolate candies (like M&M’s Minis or similar)
Notes
Refrigeration: If refrigerated, the cupcakes can stay fresh for up to 4 days. The ganache will firm up considerably in the fridge.
Bringing to Room Temperature: To enjoy chilled cupcakes, let them sit at room temperature for about 15-30 minutes before serving for the best texture, especially for the ganache.
Freezing: While not ideal for the ganache frosting, you can freeze the unfrosted brownie cupcakes. Wrap them tightly in plastic wrap, then in aluminum foil. They can be frozen for up to 2 months. Thaw them at room temperature and then frost.