Cosmic Brownie Cupcakes
Mar 15, 2026
Ingredients:
For the Chocolate Ganache:
- 1/2 cup heavy cream, warm
- 2 cups milk chocolate (I prefer Ghirardelli candy melts)
- 1/4 cup (half stick) butter, unsalted
- 2 tablespoons corn syrup
- sprinkles (optional)
For the Chocolate Cake:
- 1/2 cup semisweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1 cup milk, warm
- 3/4 cup all purpose flour
- 3/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/3 cup vegetable oil
- 2 large eggs
Directions:
For the Chocolate Ganache:
- Pour the candy melts into a small bowl. Pour the warm heavy cream over the candy melts, making sure all of the chocolate is covered, and allow to set for one minute.
- Stir the candy melts into the milk until fully melted. If the candy melts are not dissolving, microwave in 15 second intervals until fully incorporated. Stir between each interval.
- Slice the butter and stir into the chocolate mixture until fully dissolved. If the butter is not melting all the way, microwave in 15 second intervals until fully incorporated.
- Stir in the corn syrup. Cover with plastic wrap to prevent a film from forming over the top. Allow to set and cool down to room temperature for at least one hour. If you need it to cool faster, you can add the ganache to a shallow container and cover with the plastic wrap.
For the Chocolate Cake:
- While the ganache is cooling, you can make your cupcakes. Preheat oven to 350F. Line a cupcake pan with 12 liners and set aside.
- In a small mixing bowl, whisk together the milk and cocoa powder until there are no lumps. Mix in the chocolate chips until they are fully melted. Set aside to cool slightly.
- In a medium mixing bowl, whisk together the flour, sugar, baking soda and salt. Pour in the chocolate mixture and whisk until combined.
- Whisk in the vanilla and oil. Whisk in the eggs* until mixture is smooth.
- Add the batter to your prepared cupcake liners filling them about 2/3 the way full. Bake for about 20 minutes until a toothpick inserted comes out clean.
- Allow the cupcakes to cool for 5 minutes in the pan and then transfer to a wire rack to finish cooling completely.
- Add the ganache to a piping bag fitted with a large star tip. Pipe a swirl over the top of each cupcake (as pictured above). Add some sprinkles, if desired. Enjoy!
*Store at in an airtight container at room temperature for up to 3 days. Store in an airtight container in the fridge for up to one week. Thaw before eating.
*If you need the ganache to cool faster, you can add it to a shallow container and cover with the plastic wrap. Start by cooling for an hour and check the thickness.
*Be sure that the chocolate mixture is cool enough before adding in your eggs. Otherwise the eggs will cook and scramble and you will have to start over.
*Sprinkles can be found on Amazon and at Walmart in the baking isle if you want them to look like traditional cosmic brownies (I am not affiliated with these links). You can also use jimmies or any of your favorite sprinkles instead, if desired.