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Full Moon Brownie Cupcakes Recipe

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4.1 from 14 reviews

These Full Moon Brownie Cupcakes combine rich, fudgy brownie cupcakes topped with a creamy chocolate buttercream and decorated with charming chocolate shortbread cookies shaped and decorated like phases of the moon. Perfect for an impressive dessert with celestial flair, these cupcakes involve baking both chocolate cookies and cupcakes, then assembling with luscious buttercream and sprinkle decorations.

Ingredients

Chocolate Cookies

  • 1/2 cup (110g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (50g) dark cocoa powder
  • 1 1/2 – 1 3/4 cups (190g – 220g) all-purpose flour

Brownie Cupcakes

  • 4 oz bittersweet chocolate, chopped
  • 1/2 cup (110g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (20g) dark cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Chocolate Buttercream

  • 1 cup (220g) unsalted butter, room temperature
  • 4 cups (480g) powdered sugar
  • 1/2 cup (50g) dark cocoa powder
  • 3–4 tbsp milk

Decorations

  • 2 cups (240g) powdered sugar
  • 2 tbsp milk
  • White nonpareil sprinkles
  • White star sprinkles (optional)

Instructions

  1. Prepare Chocolate Cookies: Cream together butter, sugar, and salt using a hand or stand mixer with the paddle attachment. Mix in the egg until smooth.
  2. Mix Cookie Dough: Add cocoa powder and 1 1/2 cups flour to the butter and sugar mixture. Mix until dough is moldable but not sticky. If dough is too wet, add up to 1/4 cup more flour. Test dough by pressing between fingers; if it holds without sticking, it’s ready.
  3. Chill Dough: Form dough into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in refrigerator for about 30 minutes.
  4. Shape Cookies: Roll dough on a lightly floured surface to about 1/8 inch thickness. Use a 2-inch round cookie cutter to stamp out cookies. Place on parchment-lined baking sheet and chill in fridge while preparing cupcake batter.
  5. Prepare Brownie Cupcakes: Preheat oven to 350°F (175°C). Coat cupcake tin with nonstick spray and place tiny strips of parchment paper in a criss-cross inside each cup for easy release.
  6. Melt Chocolate and Butter: In a heat-safe bowl, combine chopped bittersweet chocolate and butter. Microwave in 30-second intervals until smooth, about 60 seconds total.
  7. Mix Dry Ingredients: Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl.
  8. Combine Wet Ingredients: To the cooled chocolate mixture, whisk in sugar, vanilla, then eggs one at a time until smooth.
  9. Fold in Dry Ingredients: Gently fold dry ingredients into the wet mixture with a rubber spatula without overmixing.
  10. Fill Cupcake Tins: Scoop batter into prepared cupcake cups, filling each about half full.
  11. Bake Cupcakes and Cookies: Bake both cookies and cupcakes simultaneously if oven space allows. Cookies bake for ~15 minutes until dull on surface, cupcakes bake for 20-25 minutes until puffed in center. Remove cookies first, then continue baking cupcakes as needed.
  12. Cool Completely: Let both cookies and cupcakes cool fully before proceeding.
  13. Make Chocolate Buttercream: Using a mixer with a whisk attachment, beat butter on medium-high speed until light and fluffy. Add powdered sugar one cup at a time, then cocoa powder. Add milk 1 tablespoon at a time until desired consistency.
  14. Prepare Decoration Icing: Whisk powdered sugar and milk together until glue-like consistency is achieved, thicker than glue but not as thick as paste. Adjust by adding powdered sugar or milk as needed.
  15. Decorate Cookies: Transfer icing to a small piping bag with a round tip. Pipe the outlines and partially fill each cookie shaped like a moon phase. Use a spoon or knife to spread icing evenly. Immediately dip cookie face down into white nonpareil sprinkles ensuring full coverage, pressing gently if needed. Work one cookie at a time so icing stays wet.
  16. Assemble Cupcakes: Remove cooled cupcakes from pan, running a knife around edges if necessary. Pipe chocolate buttercream onto each cupcake, then press a decorated moon cookie on top centered. Sprinkle additional nonpareil and optional star sprinkles around edges for finishing touch. Serve and enjoy!

Notes

  • Use parchment strips inside cupcake tins to prevent sticking and aid in easy removal of brownies.
  • Adjust cookie dough flour quantity carefully to get correct texture; dough should be moldable but not sticky.
  • Decorate cookies immediately after piping icing so sprinkles stick well.
  • Baking cookies and cupcakes together saves time; if your oven is small, bake cupcakes first then cookies.
  • Buttercream can be loosened with additional milk as needed for piping consistency.
  • Storing assembled cupcakes in an airtight container at room temperature is best consumed within 2 days.

Find it online: https://lauracooks.com/full-moon-brownie-cupcakes-recipe/