Hostess Cupcake Recipe

If You enjoy Hostess Cupcakes, You will LOVE making them at Home with our Easy Recipe.

Hostess Cupcake Recipe

Photo by elanaspantry.com

           

Hostess Cupcake Recipe

Hostess Cupcake Recipe

If You enjoy Hostess Cupcakes, You will LOVE making them at Home with our Easy Recipe.

Ingredients

Cupcakes
  • 1 1/4 cups unbleached, All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon coarse Salt
  • 1 1/4 cups Granulated Sugar
  • 4 ounces Unsweetened Chocolate, chopped roughly
  • 1 stick Unsalted Butter, cut into pieces
  • 2 teaspoons Pure Vanilla Extract
  • 2 large Eggs, lightly beaten
Filling
  • 4 tablespoons Unsalted Butter, at room temperature
  • 1 cup Powdered Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 3 tablespoons Heavy Cream
  • 1 cup Marshmallow Creme
Ganache
  • 6 ounces Bittersweet Chocolate, chopped
  • 1/2 cup Heavy Cream
  • 1 tablespoon Unsalted Butter
  • 2 teaspoons Pure Vanilla Extract
Icing
  • 1 stick Unsalted Butter
  • 1 1/2 - 2 tablespoons Milk
  • 2 cups Powdered Sugar
  • 1/4 teaspoons Vanilla
Instructions
  1. Position a rack in the center of the oven.
  2. Preheat oven to 350°F. 
  3. Place paper liners in muffin tin for about 20 cupcakes.
Cupcakes
  1. Bring sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. 
  2. Pour into a large bowl.
  3. Add chocolate and butter. Let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. 
  4. Stir in vanilla.
  5. Sift together flour, baking soda, baking powder and salt in a bowl.
  6. Using a mixer, beat eggs into chocolate mixture. 
  7. Add in dry ingredients and mix well.
  8. Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake).
  9. Place in preheated oven. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. 
  10. Remove from oven and cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely. (They will sink in the middle...they'll puff up when filled later)
Filling
  1. Using a mixer, cream the butter until light and fluffy. 
  2. Beat in 1/2 cup confectioners’ sugar. 
  3. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. 
  4. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. 
  5. Beat in the marshmallow creme.
  6. Set aside or refrigerate.
Ganache
  1. Place chocolate in a stainless-steel bowl. 
  2. Heat the cream and 1 tablespoon butter until just boiling. Then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth.
  3. Add 2 teaspoons vanilla. Let stand until cool but still glossy and liquid.
  4. Spoon filling into a pastry bag with a medium star tip. 
  5. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)
  6. Spoon a little ganache on each cupcake. Lightly spread with an offset spatula or a knife. 
  7. Chill for at least 15 minutes.
Icing
  1. Using a mixer, beat remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. 
  2. Spoon into a pastry bag with a small tip (I used a #2 plain tip).
  3. Pipe onto the cupcakes to decorate.
  4. Store in the refrigerator.   
 
 
       

Photo provided courtesy of elanaspantry.com - and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Recipe adapted from Food Network magazine and modified a bit. Thank you, Elana. Great Picture. Photos may be "representative" of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.