Now that we can no longer get Hostess products, I decided to try and make my own. Well, it’s either that or buy the brand/recipes (and that’s a little out of my price-range!!). Making my own was easy, and much cheaper!
I lightly adapted a cake recipe from King Arthur Flour, then made a filling and a chocolate glaze. I did cheat a little- I used the filling for the swirl that adorns the tops of the cupcakes (instead of making another glaze). The cupcakes have a nice chocolate flavor, while the filling has a hint of marshmallow, without being gooey. Of course you have to have a chocolate glaze, because more chocolate is a good thing!
While I know Valentine’s Day has come and gone already, I did decorate one cupcake differently, because every day should be Valentine’s Day! Ok, sorry- that’s pretty cheesy! Seriously! These were made for February’s Improv Challenge! Our “ingredients” were Hearts and Flour. Our recipe had to be heart shaped, or on a heart plate, and include any type of flour.
One Year Ago: Coconut Filled Brownie Cookies
Homemade Hostess Cupcakes
Cupcake recipe lightly adapted from King Arthur Flour
Makes 24 cupcakes
2 cups sugar
2 cups flour
2 tablespoons cornstarch
3/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
1/2 teaspoon vanilla bean paste
1 1/4 cups coffee, room temperature
1/2 cup (1 stick) butter, softened
3 1/2 oz. marshmallow fluff
1 /4 teaspoon vanilla bean paste
1 cup powdered sugar
3/4 cup semi-sweet chocolate chips
1/3 cup heavy cream
To make the cupcakes:
Preheat oven to 350 degrees. Line 2 muffins pans with 24 liners. Set aside.
In a large mixing bowl, whisk together the dry ingredients. Add in the eggs, oil, and vanilla bean paste and stir to combine. Slowly add in the coffee, whisking until the mixture is smooth. Using a large ice cream scoop, divide the batter evenly between the muffin liners. Bake in a preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let cool for 10 minutes. After 10 minutes remove the muffins from the pan and place onto cooling racks to cool completely.
To make the filling:
In a stand mixer with the whisk attachment, cream together the butter and marshmallow fluff. Add in the vanilla bean paste then slowly add in the powdered sugar. Mix on medium speed for 1 minute. Stop the mixer and spoon the filling into a pastry bag that has been fitted with a round pastry tip (I used a #6 tip), and set aside.
To make the glaze:
In a microwave safe container, combine the chocolate chips and heavy cream. Microwave on high for 30 second intervals, stirring after each one until the mixture is smooth (you can use a whisk once the chocolate starts to melt).
To assemble the cupcakes:
Take the filling and place the pastry tip through the center of the cupcake, stopping halfway down. Squeeze the filling into the cupcake, slowly drawing upwards and out of the cupcake (I used a count of 5 to stay consistent with how much filling I was adding to each cupcake). Repeat with the remaining cupcakes.
Once all the cupcakes have been filled, it’s time for the glaze. Dip each cupcake (by holding the bottom) into the glaze. Rotate it around to make sure the glaze covers the entire top of the cupcake. Let the excess drip off for a couple of seconds, then place the cupcake onto a cookie sheet. Once all the cupcakes have been dipped, place the cookie sheet into the refrigerator for 10 minutes to let the glaze set.
After 10 minutes, remove the cupcakes from the refrigerator and using your pastry bag again, pipe on the swirls. This is done by making a cursive letter e, continuously across the cupcake. Of course, you can always pipe on your own design too!! Once the design has been added, the cupcakes are done! Enjoy!
Made with love, not calories!