Hostess Cupcakes - Homemade
January 30, 2017
"No, Hostess Cupcakes aren't what they used to be. The only solution? Make them yourself! This is one of many DIY recipes on the web, but the one that comes the closest so far. It looks like many steps, but they're actually quite easy to make - just a little time consuming. Well worth the effort! From Brown Eyed Baker."
- FOR CUPCAKES
- FOR FILLING
- FOR GANACHE FROSTING
- FOR CURLEY-QUE ICING
- Serving Size: 1 (108.7 g)
- Calories 400.2
- Total Fat - 20.3 g
- Saturated Fat - 7.9 g
- Cholesterol - 58.6 mg
- Sodium - 225.3 mg
- Total Carbohydrate - 55.2 g
- Dietary Fiber - 2.3 g
- Sugars - 46.8 g
- Protein - 3.4 g
- Calcium - 22 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
TO MAKE THE CUPCAKES
Place the chocolate and cocoa in a medium bowl. Pour the hot coffee over the mixture and let sit, covered, for 5 minutes. Whisk the mixture gently until smooth, then transfer to the refrigerator to cool completely, about 20 minutes.
Meanwhile, preheat the oven to 350 F. Line a 12 cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, sugar, baking soda and salt.
Add the oil, eggs, vinegar and vanilla extract to the cooled chocolate mixture and whisk until smooth. Add the flour mixture to the chocolate mixture and whisk until smooth.
Divide the batter evenly among the muffin cups. Bake cupcakes until set and just firm to the touch, 15 to 20 minutes.
Let the cupcakes cool in the tin on a wire rack for about 10 minutes. Remove each cupcake from the tin, set on the wire rack, and let cool completely before filling and frosting, about 1 hour. (Unfrosted cupcakes can be stored at room temperature for up to 1 day.)
TO MAKE THE FILLING
Beat the marshmallow creme and butter on medium speed until soft and light, about 2 minutes. Reduce the speed to low and slowly add the powdered sugar. Once it has all been incorporated, increase the speed to medium-high and beat for an additional 1 to 2 minutes, or until very light and fluffy. Transfer the filling to a pastry bag fitted with a large, round tip (Ateco #804) and refrigerate until ready to use.
TO MAKE THE GANACHE FROSTING
Place the chopped chocolate in a small bowl. Place the cream in a small saucepan and bring to a simmer over medium heat. Remove from the stove, and immediately pour over the chopped chocolate. Let stand for 2 minutes, then whisk gently until a smooth ganache forms. Set aside to thicken for 5 to 10 minutes.
TO MAKE THE WHITE ICING
Beat together the powdered sugar, butter, milk and vanilla on medium speed until completely blended and smooth. Transfer the icing to a pastry bag fitted with a small, round tip (Wilton #3) and refrigerate until ready to use.
TO ASSEMBLE CUPCAKES
Using a cupcake borer (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Using the prepared pastry bag, pipe filling into the holes of each cupcake. If any filling spills over the top, just scrape it off so the top stays smooth.
Once all of the cupcakes have been filled, take them one at a time and dip them, top-side-down, into the ganache. Dip them down to where the liners starts, so that the entire top is covered. Allow any excess to drip off, then place back on the cooling rack, right-side up. Once all of the cupcakes have been topped with ganache, transfer the cooling rack to the refrigerator for 20 to 30 minutes to allow the ganache to firm up and set.
Once the ganache has set, take the pastry bag with the white icing and pipe the decorative curls across the top of each cupcake. Allow to set for about 15 minutes before serving.
Leftover cupcakes (really???) should be stored in an airtight container in the refrigerator.
Tips & Variations
No special items needed.