Cosmic Brownie Mini Cakes

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my disclosure policy for more information.

These cute Cosmic Brownie Mini Cakes are layered with rich chocolate frosting and topped with rainbow chips, just like the classic Cosmic Brownies!

Cosmic Brownie Mini Cakes | From SugarHero.com

So here’s what you need to understand about me: I’m an oldest child. When I was growing up, my parents were full steam ahead on healthy eating, early bedtimes, and limited television. Imagine sweet little baby Liz, carrying a wholesome sack lunch to school every day, watching just a bit of educational PBS content now and then, and being tucked into bed by 8:30 every night.

Now, by the time my youngest brother came along, they were exhausted and abandoned their rules, so that lucky dog was basically allowed to do anything—want to eat Cocoa Puffs while watching The Simpsons at 11:30 PM? Sure, why not?! But whatever, I don’t still hold a grudge or anything.

Cosmic Brownie Mini Cakes | From SugarHero.com

All of that is to say, I was not one of those lucky children bringing Little Debbie or Hostess snack cakes to school in my lunch. It was more like a sandwich, a piece of fruit, and a quarter for milk (and not chocolate milk, no sir). I’d watch my friends unwrap their Twinkies and Ding-Dongs with envy, then go back to my healthy turkey sandwich with a sigh. A psychologist might say that this explains my career in desserts now, but the truth is, I’m less interested in the why, and more interested in the what.

In this case, the WHAT is those gloriously fun and colorful Little Debbie treats known as Cosmic Brownies.

Cosmic Brownie Mini Cakes | From SugarHero.com

I never tasted cosmic brownies when I was growing up, but that doesn’t mean I wasn’t obsessed with them just the same. How could I NOT be?! Fudgy brownies, chocolate frosting, and—best of all—a big sprinkling of colorful rainbow chips on top? It’s everything I love in a tidy, cellophane-sealed package. Sign me up!

Cosmic Brownie Mini Cakes | From SugarHero.com

Ever since I bought these rainbow chips, I’ve wanted to make my own version of Cosmic Brownies. But just sprinkling rainbow chips on top of regular brownies seemed a little anticlimactic, so I gave them a little twist and turned them into mini cakes instead. They’re two layers of dark, rich chocolate brownies, topped with a shiny semi-sweet chocolate ganache, and finished with a BIG pinch of crunchy, colorful rainbow chips.

Cosmic Brownie Mini Cakes | From SugarHero.com

I used this Wilton Spool Cake pan to make these mini cakes—it looks a lot like a muffin pan, but the cavities are a bit larger, and they’re straight-sided, so you can make perfectly proportioned mini cakes that stack beautifully. They’re actually a great size to make Hostess-style snack cakes, so this is not the end of the “Elizabeth avenges her childhood of healthy eating” storyline! The cake pan is fun, but a muffin pan (or a jumbo muffin pan) would work just as well.

Cosmic Brownie Mini Cakes | From SugarHero.com

What about you—what favorite childhood treat are you itching to re-create?

Brown Butter Brownies
Brown butter is the secret ingredient that makes these homemade Brown Butter Brownies insanely rich and delicious! They have a shiny, crackly crust and the deep caramelized flavor of brown butter. If you’ve never browned butter before, you’ll be amazed at how easy and delicious it is!
Get the recipe!
Brown Butter Brownie resting against a mason jar of milk
Cosmic Brownie Mini Cakes | From SugarHero.com

Cosmic Brownie Mini Cakes

5 from 1 vote
These cute Cosmic Brownie Mini Cakes are layered with rich chocolate frosting and topped with rainbow chips, just like the classic Cosmic Brownies!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Yield 24 mini cakes
Calories 420 kcal

Ingredients
 

For the Brownies:

For the Frosting and Decorations:

CUSTOMIZE: 24 mini cakes

Instructions
 

To Make the Brownies:

  • Preheat the oven to 350 F. Spray a spool cake pan or muffin pan with nonstick cooking spray.
  • Whisk together the flour, cocoa, and salt in a small bowl, and set aside.
  • Combine the butter, both chopped chocolates, and coffee or water in a large microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds, until the butter and chocolates are melted and the mixture is smooth.
  • Add the granulated sugar, and whisk it in. Whisk in the eggs one at a time, whisking very well after each addition. It should go from a grainy mess to a shiny mixture with the texture and appearance of chocolate pudding.
  • Add the flour to the bowl, and gently stir it in with a spatula. Use a level cookie scoop to fill each cavity in the pan—don’t overfill, since you only want these brownie layers to be about ½-inch tall. Bake them for 9-10 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. (If you are using a muffin pan, you may need to adjust the batter amount and baking time.) If the brownies have domed, press down on the tops gently to level them out.
  • Let them cool for 5-10 minutes, then gently remove them from the pan and cool completely on a wire rack. Repeat until all of the brownie layers are baked. Cool completely before assembling.

To Make the Frosting and Decorate:

  • Place the chopped chocolate in a medium bowl, and pour the cream into a small saucepan. Heat the cream over medium heat until it comes to a simmer and bubble appear all along the edges of the pan. Pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate.
  • Gently whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth and shiny. This is your ganache.
  • Press a layer of cling wrap directly on top of the ganache, and refrigerate it until it is thick enough to spread and has the texture of peanut butter—about 45 minutes. Alternately, if you make this in advance, you can leave it at room temperature for a day or so and it will cool and thicken up by itself.
  • To assemble, spread a tablespoon of ganache on top of one brownie layer, and spread a second tablespoon of ganache on top of a second brownie layer. Stack one layer on top of the other, and sprinkle a big pinch of rainbow chips on top of the brownie cake. Repeat until all of the cakes are assembled. If the cakes seem a little unstable, refrigerate them briefly to set the chocolate frosting a bit more. These Cosmic Brownie Mini Cakes are best served at room temperature.

MEASURING TIPS

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Click here to learn more about baking measurements and conversion.

Nutrition

Serving: 24 g | Calories: 420 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 28 g | Saturated Fat: 16 g | Cholesterol: 84 mg | Sodium: 128 mg | Potassium: 240 mg | Fiber: 3 g | Sugar: 29 g | Vitamin A: 540 IU | Vitamin C: 0.2 mg | Calcium: 50 mg | Iron: 3.4 mg
Share on Facebook Share on Pinterest
Cosmic Brownie Mini Cakes | From SugarHero.com
What You'll Need:
Editor's Note

This post may contain Amazon affiliate links. We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  For more information, see my Disclaimer and Disclosure Policy.

More Dessert Recipes You'll Love

Leave a Review

Your comment will be visible after approval. Your email address will not be published.

Rate This Recipe!




What type of comment do you have?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Allison Day wrote:
    • Elizabeth wrote:
  • Susannah Smith wrote:
    • Elizabeth wrote:
  • Amanda @ Cookie Named Desire wrote:
    • Elizabeth wrote:
  • Marsha | Marsha’s Baking Addiction wrote:
    • Elizabeth wrote:
  • Karyn wrote:
    • Elizabeth wrote:
  • Lisa | Garlic + Zest wrote:
    • Elizabeth wrote:
  • Noel Lizotte wrote:
    • Elizabeth wrote:
  • Miranda wrote:
    • Elizabeth wrote:
  • Platter Talk wrote:
    • Elizabeth wrote: