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
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.
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.
