Homemade Hostess Cupcakes

Homemade Hostess Cupcakes

A homemade version of the classic Hostess cupcake. Perfect chocolate cupcake, filled with marshmallow crème, dipped in chocolate ganache, and topped off with a perfect vanilla swirl.

Author Boston Girl Bakes

Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the marshmallow fluff

  • 1/3 cup water
  • 3/4 cup granulated sugar
  • 3/4 cup corn syrup or honey
  • 3 egg whites room temperature
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

For the Chocolate Ganache

  • 8 ounches good quality chocolate chips
  • 1/2 cup heavy cream

For the white icing

  • 1 cup powdered sugar
  • 1/4 unsalted butter room temperature
  • 1 Tablespoon heavy cream
  • splash of vanilla extract

Instructions

  1. Heat oven to 400°F. Prepare two muffin pans with cupcake liners.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla extract beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin) to the cake batter. Fill each cupcake well with 2/3 batter.
  3. Bake for 5 minutes, then reduce oven heat to 350 for an additional 17 minutes or until wooden pick inserted in center comes out clean, rotating pans halfway through baking. Remove cupcakes from pans and allow to cool on a wire rack. Cool completely.
  4. For the marshmallow fluff, in a medium-sized saucepan combine the water, sugar and corn syrup (or honey). Stir gently to combine. Insert a candy thermometer set for 240°F and heat over medium-high flame. Do not stir the sugar water as it cooks or it will form crystals.
  5. When the sugar syrup begins to form large bubbles, and the thermometer reads about 225°F to 230°F, place the egg whites and cream of tartar in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3 to 4 minutes.
  6. By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer running, carefully pour the syrup in a thin, steady stream into the whites.
  7. The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.
  8. Continue to whip the fluffy spread for 7 to 8 minutes, or until very thick and glossy. Add in the vanilla and whip for another minute.
  9. To fill the cupcakes: use the cone method by cutting out the center out of the cupcake at an angle about two-thirds of the way down. Save the top of the cupcake and simply trim off the bottom so you can replace the top of the cupcake once you have filled them with the marshmallow creme. Using a piping bag or a Ziploc bag with a corner snipped off, fill the center of each cupcake with the marshmallow creme. Just be sure not to overfill. If you fill above the cupcake, simply use a small spatula to scrape off the top. Place the trimmed top that you saved back on the cupcake.
  10. To make the ganache: Cook the chocolate chip and heavy cream over a double boiler over simmering water until smooth and warm, stirring occasionally. Allow to cool slightly, then dip the top of each cupcake into the ganache so that ganache covers all the way to the liner. Allow any excess to drip off. Place each one back onto the cooling rack.
  11. To make the vanilla icing for the swirl: 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 or a small Ziploc bag with the corner snipped off and refrigerate until ready to use. When ready, pipe the swirls across the top of each cupcake.

Recipe Notes
The marshmallow fluff can be made ahead of time. Simply store for up to 2 weeks at room temperature. The spread can be rewhipped by hand if it becomes "flat.
Leftover cupcakes can be stored in the refrigerator.

Source : http://www.bostongirlbakes.com/homemade-hostess-cupcakes

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