These cosmic brownie cupcakes are a combination of Little Debbie cosmic brownies and chocolate cupcakes. They are filled with chocolate ganache and chocolate cream cheese frosting.

Bite missing from cosmic brownie cupcakes.

I wanted to combine a cosmic brownie from Little Debbies with a super fudgy chocolate cupcake. The cupcakes themselves are super soft and moist, filled with chocolate ganache. They are topped with chocolate cream cheese frosting and more chocolate ganache like the frosting on the brownie. Then, I added a half of a cosmic brownie and those rainbow chocolate covered candies.

Side view of cosmic brownie cupcakes.

Tips for making the cupcakes

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to scoop the flour into your measuring cup using a spoon. If you press the measuring cup into the flour it can compact it. Compacted flour can lead to a dry cupcake.
  • Tip 2: Fill the cupcake pan 3/4ths full. Any fuller, it will overfill out the top.
  • Tip 3: Use a cupcake corer about 2/3rds down, then fill with chocolate ganache. Fill it to the top of the cupcake.
  • Tip 4: I used Wilton 1A piping tip to pipe two layers of frosting on the cupcakes. Then, add 1/2 TBSP of chocolate ganache. I used the back of the TBSP to spread the ganache around the cupcake. I used these rainbow chocolate covered candies.
Chocolate cake batter in a bowl.
The chocolate cupcake batter is pretty runny because of the hot water.
Top view of baked cupcakes.
These cupcakes baked beautifully around 17 minutes.
Chocolate inside the cupcake.
Use a cupcake corer to cut a hole and add the chocolate ganache.
Decorated cupcake on a plate.
Top the cupcakes with chocolate frosting and more chocolate ganache.
Cupcakes on a wood platter.

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

For more chocolate cupcakes, try my best chocolate cupcakes and oreo cupcakes.

One cupcake split in half.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Bite missing from cosmic brownie cupcakes.
5 from 1 review

Cosmic Brownie Cupcakes

Stephanie Rutherford
These cosmic brownie cupcakes are a combination of cosmic brownies from Little Debbie and chocolate cupcakes. The cupcakes are filled with chocolate ganache topped with chocolate cream cheese frosting, more chocolate, and a cosmic brownie.
Print Recipe Pin Recipe Leave a Review
Prep Time: 1 hour
Cook Time: 18 minutes
Total Time: 1 hour 18 minutes
Servings: 12 cupcakes

Ingredients
 
 

Chocolate Cupcakes

  • 1 cup All-purpose flour
  • 1 TBSP Cornstarch
  • 1/2 cup Unsweetened cocoa powder, dutch process
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup White granulated sugar
  • 1/2 cup Oil, canola or vegetable
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1/2 cup Buttermilk, room temperature
  • 1/4 cup Sour cream, room temperature or greek yogurt
  • 1/2 cup Hot water

Chocolate Cream Cheese Frosting

  • 1 cup Unsalted butter, room temperature
  • 4 oz Cream cheese, room temperature
  • 2 1/2 cups Powdered sugar
  • 1/2 cup Unsweetened cocoa powder, dutch process
  • 1 tsp Pure vanilla extract

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy cream
  • Cosmic Brownies, for decoration
  • Chocolate covered rainbow candies, for decoration

Instructions
 

Chocolate Cupcakes

  • Preheat the oven to 350℉. Place cupcake liners in a 12 cup cupcake pan. Set aside.
  • In a medium bowl, sift the flour, cocoa powder, cornstarch, baking powder, baking soda, salt, and sugar together. Set aside.
    1 cup All-purpose flour, 1 TBSP Cornstarch, 1/2 cup Unsweetened cocoa powder, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt, 1 cup White granulated sugar
  • Start the water on the stove until steaming. In a large bowl, add the oil, vanilla, eggs, buttermilk, and sour cream and whisk together.
    1/2 cup Oil, 1 tsp Pure vanilla extract, 2 Large eggs, 1/2 cup Buttermilk, 1/4 cup Sour cream, 1/2 cup Hot water
  • Add in the dry ingredients and whisk until combined, but a little lumpy still. Slowly add in the hot water and whisk until combined. This is a runnier batter.
  • Use a large cookie scoop and spoon the batter into the cupcake liner about 3/4th full.
  • Bake for 16-18 minutes until a toothpick inserted comes out clean.
  • Let the hot cupcakes sit in the pan for 10 minutes before transferring to a cooling rack. Cool completely before decorating.

Chocolate Cream Cheese Frosting

  • In a medium bowl, sift the powdered sugar and cocoa powder. Set aside.
    1/2 cup Unsweetened cocoa powder, 2 1/2 cups Powdered sugar
  • In a large bowl using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl and add in the cream cheese. Beat on high for 1 minute.
    1 cup Unsalted butter, 4 oz Cream cheese
  • Add in the powdered sugar and mix on low speed until combined. Scrape the bowl and add in the vanilla. Beat on high speed until creamy. Set aside while you make the chocolate ganache.
    1 tsp Pure vanilla extract

Chocolate Ganache

  • In a bowl, add the chocolate chips. In a small saucepan add the heavy cream over medium heat. Heat until steaming. Pour the hot cream over the chocolate chips and let sit for 2 minutes.
    1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
  • Use a baking rubber spatula to mix the chocolate until smooth. If any chocolate chunks remain, heat in the microwave for 10 seconds until smooth.
  • Use a cupcake corer or a sharp knife to cut a hole in the middle of the cupcake about 2/3rds down. Discard the tops.
  • Use a 1/2 TBSP to spoon the chocolate ganache to the top of the cupcake.
  • I used Wilton 1A piping tip to pipe the frosting on top of the cupcake. Use a 1/2 TBSP again of chocolate ganache dollop chocolate on top of the frosting. I topped each cupcake with half of a cosmic brownie and rainbow chocolate covered candies.
    Cosmic Brownies, Chocolate covered rainbow candies

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 511kcal, Carbohydrates: 65g, Protein: 5g, Fat: 40g, Saturated Fat: 19g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 205mg, Potassium: 252mg, Fiber: 4g, Sugar: 24g, Vitamin A: 799IU, Vitamin C: 0.1mg, Calcium: 77mg, Iron: 3mg
Did you make this recipe?Please leave a star rating and review below!