Sunday, February 20, 2011

Just Like the Real Thing....But Better!

Here's a fun cupcake that may be a little time consuming to make, but it's definitely worth it! 
You'll also use every bowl, spoon and spatula in your house. 
Maybe you can bribe your kids with these babies to help you with the cleanup! 

Homemade Hostess Cupcakes!!!

Homemade Hostess Cupcakes
(adapted from Food Network magazine, modified by Lovestoeat, modified by Bake At 350 and then me)

For the Cupcakes

1 & 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 & 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons vanilla extract
2 large eggs, lightly beaten

For the Filling

4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla
3 tablespoons heavy cream
1 cup marshmallow creme

For the Ganache

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons vanilla

For the Icing

1/2 stick unsalted butter
1 tablespoon milk
1 cups powdered sugar
1/4 tsp vanilla

Position a rack in the center of the oven and preheat to 350.
Place paper liners in muffin tin for about 18-20 cupcakes.

Prepare the cupcakes: Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, baking powder and salt in a bowl.
Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition.
Beat in the marshmallow creme; set aside.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium tip. 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.)
Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife.
Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed.
Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.

Store in the refrigerator.



  1. I've been wanting to try these FOREVER - guess I better buy some extra bowls ;)

  2. Loren, Love the Hostess Cupcakes!

  3. Wow, those look fantastic!!! I will have to try them out with my granddaughter this weekend :) Thanks.

  4. Not sure if you answer questions on older posts but I was just wondering if the ganache on these "Hostess Cupcakes" will dry to be touchable when you eat them? The recipe looks delicious and who doesn't love Hostess Cupcakes. Thanks for sharing