galaxy

Yummy Galaxy Chocolate Cupcakes with a Chocolate Cupcake Sponge, Galaxy Chocolate Buttercream Frosting. GALAXY HEAVEN!

Galaxy Chocolate Cupcakes!

150 g Unsalted Butter/Stork

150 g Light Brown Sugar

120 g Self Raising Flour

g Cocoa Powder

Medium Eggs

g Galaxy Chocolate ((chopped))

150 g Unsalted Butter ((not stork))

300 g Icing Sugar

175 g Galaxy Chocolate ((melted))

Galaxy Chocolate

Galaxy Counters

Sprinkles

Preheat your oven to 180C/160C Fan, and get your 12 cupcake cases ready.

Beat together your butter and sugar, until light and fluffy.

Add in the flour, cocoa powder and eggs and beat until a lovely cake mix is formed!

Fold through the chopped galaxy chocolate!

Split evenly between the 12 cases, and bake in the oven for 17-20 minutes. I bake mine for 18 minutes!

Once baked, leave to cool fully.

For the Cupcakes

Make sure your unsalted butter (not stork) is at room temp.

Beat your butter until smooth.

Add in the icing sugar and beat again!

Add in your melted galaxy chocolate and beat till a lovely buttercream is made. If it&#x27;s a little stiff, add in 1-2tbsp of boiling water. Only do this is essential!

For the Buttercream

Pipe your buttercream onto the cupcakes with your favourite piping tip - I use a 2D closed star piping tip.

Add on some galaxy chocolate - I did two chunks of galaxy chocolate and a galaxy counter per cake, and then sprinkled on my favourite sprinkles.

ENJOY!

For the Decoration

These galaxy cupcakes are sure to make any special occasion out of this world!

Galaxy Cupcakes

chocolate cupcakes, cooled completely

tubs white frosting

Wilton pink food coloring

Wilton violet food coloring

Wilton royal blue food coloring

Wilton Black Color Mist Spray

Various Sprinkles

Choco Maker Shimmer Rock Candy

White Pearlized Jimmies

Wilton Silver Stars

Wilton Silver Cake Sequins

blue nonpareils

piping bag

Wilton 1M tip

paper plates

Create a spray guard out of 3 paper...

Create a spray guard out of 3 paper plates. Use one for the bottom and two for the sides. Fold the plates and tape together with scotch tape. Set aside. 

Divide 1 tub of icing into three bowls...

Divide 1 tub of icing into three bowls and color each bowl pink, blue, and violet.

Use a knife to spread the frosting along...

Use a knife to spread the frosting along the side of a pastry bag fitted with a large star tip. 

Pipe onto 12 cupcakes. 

Place cupcakes into the spray guard and spray...

Place cupcakes into the spray guard and spray with color mist. Immediately add sprinkles. 

Repeat the process with the next set of...

Repeat the process with the next set of 12 cupcakes. 

https://mediavine-res.cloudinary.com/video/upload/rf2kqme3rr764fjtvhyq.mp4

If you're throwing a space-themed party, these galaxy cupcakes are the perfect treat. Super pretty colors and lots of sparkles on these intergalactic cupcakes.

Galaxy Cupcakes Recipe

A colorful gelatinous dessert for people who love space and the galaxy.

Galaxy Gelatin Cups

3.4 oz grape gelatin (1 small package)

3.4 oz blue raspberry gelatin (1 small package)

water (divided)

heavy whipping cream

sugar

Black Food Coloring

Shimmer Rock Candy

Patriotic Sprinkles

white confetti sprinkles

black sprinkle beads

Clear a space in your refrigerator for your gelatin to set.

Mix grape gelatin with 1 cup of boiling water. Stir well until dissolved. Add 1 cup of cold water. Pour into a small serving dish, filling halfway. Refrigerate for 2 hours.

Repeat with the blue raspberry flavored gelatin and refrigerate for 4 hours.

Add heavy whipping cream and sugar to a mixing bowl. Beat well until thick and creamy. Mix in black color gel.

Place into a piping bag and cut the tip. Pipe onto the top of the gelatin cups and sprinkle with candies. Serve immediately.

Makes 8-10 half-cup servings.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1587300862/uypy0ftf0dyyrcpr4ypy.mp4

Galaxy jello cups. An easy and fun treat to make for people who love space and the galaxy.

Galaxy Jello Cups

Galaxy Mousse Cakes are almost too pretty to be real! Mini chocolate mousse cakes on a brownie base are covered with a gorgeous glossy mirror glaze that’s swirled to look like the galaxy. 

Galaxy Mousse Cakes

unsalted butter

oz semi-sweet chocolate (chopped)

eggs

tsp instant espresso powder (optional)

tsp vanilla extract

oz sugar ((3/4 cup))

2.25 oz all-purpose flour ((1/2 cup))

tsp baking powder

salt

oz semi-sweet chocolate (chopped, or can substitute 1 ½ cups chocolate chips)

heavy cream (divided use)

gelatin ((.25 oz))

water

gelatin ((.75 oz))

water (divided use)

10.5 oz granulated sugar ((1 ½ cups))

oz sweetened condensed milk ((1/2 of a standard 14-oz can))

oz white chocolate (chopped, chocolate

Assorted gel food coloring

Line a 9” x 13” baking pan with foil, and spray the foil with nonstick cooking spray. Preheat the oven to 350 F.

Combine the butter and chopped semi-sweet chocolate in a large microwave-safe bowl. Melt them together in 30-second increments, stirring after every 30 seconds to prevent overheating. Once melted and smooth, let it cool to room temperature.

Whisk in the eggs one at a time, then whisk in the instant espresso, vanilla, and granulated sugar. Continue to whisk until the texture smooths and thickens and the batter becomes glossy, like pudding. Finally, add the flour, baking powder, and salt, and stir in gently with a spatula until no streaks of flour remain.

Scrape the batter into the prepared pan and smooth it into an even layer. Bake the brownies for 15 minutes, then remove the pan from the oven and gently rap it on the counter to release any air bubbles. Return it to the oven and bake for an additional 5 minutes (20 minutes of baking total), or until a toothpick inserted into the center comes out with just a few moist crumbs attached.

Let the brownies cool completely, then use a 2 ¾” circular cutter to cut out 10 brownie circles. If the tops of the brownies are uneven, gently press down on them to flatten them out.

Place the brownie circles on a covered baking sheet and freeze them until you’re ready to use them.

To Make the Brownies:

Combine the chopped chocolate, 3/4 cup heavy cream, and salt in a large microwave-safe bowl. Microwave in 30-second increments, whisking every 30 seconds, until the chocolate has melted and the mixture is smooth. Let it cool until it’s slightly warm or room temperature, stirring occasionally.

While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water.

Whip the remaining 1 cup heavy cream to firm peaks, and set it aside for a moment.

When the chocolate is at room temperature, it’s showtime! Microwave the bowl of gelatin for 10-12 seconds, until it is melted. Whisk the melted gelatin and chocolate mixture together.

Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream.

Make sure your silicone molds are clean and dry. Use a large spoon to fill the half-sphere cavities, leaving about a half-inch of space at the top. Move the spoon around as you fill them to make sure the mousse is evenly distributed and there are no air pockets that will show up later.

Take a frozen brownie round and press it on top of the mousse, pressing firmly so the mousse comes up around the sides of the brownie. Use a spatula to smooth around the edges so they’re perfectly clean.

Place the silicone molds on a baking sheet and freeze for at least 2 hours, until VERY firm. (Freezing time may depend on your individual freezer—when in doubt, err on the side of more time!)

Once frozen, unmold and place each dessert on a small cardboard circle—this will make them easier to transfer later. Keep them in the freezer until you’re ready to glaze them.

To Make the Chocolate Mousse:

Whisk together the gelatin and 4 oz (1/2 cup) cold water in a bowl, and set it aside to let the gelatin absorb the water.

Combine the remaining 5 oz water, sugar, and condensed milk in a medium saucepan, and place the pan over medium heat. Stir while the sugar dissolves, and bring the mixture to a simmer.

Once it is simmering steadily, remove it from the heat and add the gelatin (no need to melt the gelatin first—just scrape the big blob out of the bowl!) Whisk the gelatin as the heat from the pan dissolves it, and whisk until it is almost entirely incorporated. A few small pieces of gelatin are fine.

Add the white chocolate to the pan, and let it sit for a few minutes to soften the chocolate. If you have an immersion blender, that is best to use—just stick it right in the pan and blend until the chocolate is melted and the mixture is very smooth. If not, you can whisk everything together, just try to avoid vigorous whisking that will create a lot of air bubbles.

Divide your glaze into as many bowls as you want. I find it’s easiest to have a few “base colors” that are larger portions, and a few “accent colors” that are smaller portions. I made 3 base colors, using Americolor Sky Blue, Royal Blue, and a mix of Royal Blue + a drop of Super Black. I made 3 accent colors using Americolor Electric Purple, Electric Pink, and Super White. All you need to do is whisk a few drops of food coloring into each bowl of glaze.

Let the bowls set until they cool down to about 95 Fahrenheit (35 C). An instant-read thermometer is the easiest way to check this, but if you don’t have one, it should feel barely warm on your fingertip, and be thick enough to coat it. Stir the bowls occasionally as they cool, so they don’t form a skin on top.

Take the mousse cakes from the freezer. Cover a baking sheet with parchment or waxed paper for easy clean-up, and set small jars or cups on the sheet for the mousse cakes to balance on—try to use ones that are smaller than the base of the cakes, so the glaze can drip down cleanly.

In a new bowl, pour about 1/3 cup of one of your base colors of glaze, then drizzle the top of it with a few other colors—there’s no rhyme or reason here, so go crazy! After you’ve added all the colors you want, give it a brief stir to swirl everything together, but do NOT swirl too much and muddy the colors! Take this bowl of glaze and pour it over one of the cakes, swirling it around the top to make sure that all the sides are covered. Let the glaze drip down the cake onto the baking sheet.

If it is dripping quickly and is a very thin layer, it’s too warm and needs to cool down a few more degrees. If it is gloopy and clinging to the cake and barely dripping, it is too cool. You can warm the bowls of glaze BRIEFLY in the microwave (start with 8-10 seconds each) and stir until they’re fluid again, and keep re-warming as necessary while glazing the cakes.

Repeat the swirling and glazing process with the rest of the cakes. It’s fun to give them all different color schemes so they each look unique. If desired, finish the cakes with a pinch of edible silver star sprinkles. (Any remaining glaze can be saved and used on a different cake within about a week or so. Make sure it stays covered tightly with plastic wrap so it doesn’t form a skin and dry out.)

Let the cakes sit for about 15 minutes, until the glaze is semi-set, then transfer them to small plates. Chill for an additional 10-15 minutes until the glaze is full set.

I actually prefer to eat these when they’re closer to room temperature, so the brownie layer is softer, but that’s not everyone’s preference, so do what tastes best to you. Enjoy!

To Make the Mirror Glaze:

Hey Elizabeth. I made these 6 years ago for my daughter’s 16th birthday. I’m spending this Christmas with her and she’s asked for them again. I remember the recipe had some sort of flavored coffee creamer (salted caramel maybe?) in it but I don’t see it in the ingredients or method now. Can you let me know what it was and where it went? Please and thank you!

I made 50 of these little beauties for my son and daughter-in-law's wedding rehearsal dinner. They not only looked beautiful, but tasted amazing too! Thank you for the recipe and detailed instructions!

https://www.youtube.com/watch?v=jbFDPYCWMag

Galaxy Mousse Cakes are almost too pretty to be real! Mini chocolate mousse cakes on a brownie base are covered with a gorgeous glossy mirror glaze that’s swirled to look like the galaxy. They are delicious, edible works of art!

PRINTABLE RECIPE HERE: https://www.sugarhero.com/galaxy-mousse-cakes/

#sugarhero #mirrorglaze #galaxycake #moussecake

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Top 4 galaxy recipes from across the web

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Top Tags

Galaxy Chocolate Cupcakes!

Galaxy Cupcakes

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Top 4 galaxy recipes from across the web

The most viewed galaxy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Galaxy Chocolate Cupcakes!

Galaxy Cupcakes

Galaxy Gelatin Cups

Galaxy Mousse Cakes

The most viewed galaxy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine