Cosmic Brownie Cupcakes

5 from 1 review

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.

Prep Time1

Cook Time18

Total Time1 18

Servings: cupcakes

Calories: 511kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition