Hostess Cupcakes – Homemade!
Who doesn’t love a Hostess Cupcake!! The dense chocolate cake, the creamy filling, the ganache topping and then the adorable little squiggle on top!
These take a little time to make. They aren’t difficult, just a lot of steps for each element. They are worth the effort!
I have included some hacks that you can use at the end which will speed up the process and have very little effect on the quality!
Hostess Cup Cakes
Homemade version of Hostess Cupcakes that were first distributed in 1919! The perfect sweet treat while watching True Crime!
2 Cups Water, boiling
1 Cup unsweetened cocoa powder, Dark – I used Hershey’s Special Dark
2 3/4 Cups All-purpose flour, Sifted – You can skip this but it makes a lighter fluffier cake
2 Teaspoons Baking soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Butter, softened
2 1/4 Cups Sugar
4 large Eggs
1 1/2 Teaspoons vanilla extract
2 Cups marshmallow cream topping
1/2 Cup Butter, softened
1 Cup Powdered sugar
1 Splash Heavy cream
6 ounces semisweet chocolate chips
1/2 Cup Heavy Cream
White Icing Swirls
2 Cups Powdered Sugar
2 1/2 Tablespoons Warm Water
1 1/2 Tablespoons Meringue Powder
For the Cupcake
Preheat oven to 350 degrees F (175 degrees C).
In medium bowl, pour boiling water over cocoa, and whisk until smooth.
Let mixture cool.
Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy.
Beat in eggs one at time, then stir in vanilla.
Add the flour mixture alternately with the cocoa mixture.
Bake in the oven for about 12-15 minutes, or till a pick inserted in the center comes out clean.
Let cool thoroughly.
For the Filling
Add butter and marshmallow creme in a mixing bow and beat with mixer on medium speed till really soft and airy.
Cut back the speed to low and slowly add the powdered sugar.
After it’s all been combined, increase the speed to medium-high and beat for one to two minutes more, or till very light and airy.
Fill a Piping Bag using a large tip.
For the Chocolate Glaze
Heat cream until it comes to a simmer.
Put Chocolate Chips in a bowl.
Pour cream over chocolate chips.
Let sit for a couple of minutes until the chocolate chips start to melt.
Gently whisk until a smooth shiny ganache forms, let stand 5 – 10 minutes until it thickens.
After the cupcakes have cooled, there are a couple of methods to fill them.
You can just pipe the filling into the cupcake using a large tip on the piping bag.
You can use a Melon Baller to carve out some of the cake fill it and replace the cake.
Using your preferred method fill the cupcakes.
Then dip the cupcakes in the ganache.
Allow the ganache to harden completely.
You may want to put them in the refrigerator to speed it along a little.
After the ganache has hardened using the handwriting tip on the piping bag pipe on the swirls.
These are truly delicious, but there are a lot of steps and it does take some time and a lot of ingredients. Here are some shortcuts that you can use to speed the process up a little bit.
You can use a Devil’s Food Cake Mix for the Cup Cakes.
You can use Cool Whip for the filling, if you do this you absolutely have to refrigerate them.
Sorry, no help for the ganache.
For the White Swirls on top, Wilton makes White Royal Icing in a tube that you can use most grocery stores have it and so does Michael’s.
Joyce Green · January 12, 2021 at 7:10 pm
The hacks are truly a lifesaver. No need to short cut the ganache because that along with the filling is the best part!