Space Age Brownie Cupcakes
Surely you’ve heard of Cosmic Brownies. I have, and don’t call me Shirley. These copycat Cosmic Brownies cupcakes are out of this world. E.T. would phone home to tell everyone how rad they are. Made with fudgy, chewy brownie cake, they are iced with chocolate fudge frosting and studded with rainbow chip candies for that classic star-studded look. You will have to use “the Schwartz” to stop yourself from noshing on the whole batch. You will be falling in love with this recipe.
Song: A Flock of Seagulls—Space Age Love Song (1982)
Yields12 or 13 cupcakes
Ingredients
Brownie Cupcakes- 1 cup (125 g) all-purpose flour
- 2/3 cup (66 g) dark cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (220 g) packed light brown sugar
- 3/4 cup (170 g / 11/2 sticks) unsalted butter, cubed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
Chocolate Fudge Frosting- 1 1/2 cup (250 g) semisweet chocolate chips
- 1 cup (120 g) powdered sugar
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (114 g/1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Additional Ingredients- 2 tablespoons (35 g) rainbow chip candies
INSTRUCTIONS:
Brownie Cupcakes
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Preheat the oven to 350°F (177°C). Line two cupcake pans with 12 or 13 cupcake liners.
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In a medium-sized bowl, whisk together the flour, dark cocoa powder, baking powder and salt. Set aside.
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In a microwave-safe bowl, combine the light brown sugar and butter. Heat in a microwave for 90 seconds, or until the butter is melted. Stir until the butter and brown sugar are well combined and smooth. Set aside.
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In a separate large bowl, use an electric mixer to whip the granulated sugar and eggs until the mixture is light and pale. Slowly drizzle in the brown sugar mixture while mixing on low speed to temper the egg mixture. Add the vegetable oil and vanilla, and mix well. Pour the flour mixture into the egg mixture and mix on low speed until the batter is smooth.
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Portion the brownie batter into the cupcake liners about three-quarters full. Bake the cupcakes for about 24 minutes, or until their tops are set. Remove them from the oven and let the cupcakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Fudge Frosting
In a medium-sized saucepan, combine the chocolate chips, powdered sugar, heavy cream, butter, vanilla and salt. Place the saucepan over medium-low heat and stir occasionally until the mixture is smooth. Transfer the frosting to a bowl and let it cool to room temperature. Then, cover and chill in the refrigerator for an hour or two until thickened, stirring the mixture occasionally while chilling to prevent lumps from forming. The frosting is ready when it has the consistency of peanut butter.
Assembling the Cupcakes
Fill a piping bag fitted with an Ateco 826 piping tip with the chocolate fudge frosting. Pipe a “rose swirl” of the frosting onto the brownie cupcakes and sprinkle with the rainbow chips.
