Hostess Cupcakes Reinvented

Hostess Cupcakes Reinvented

Hostess Cupcakes Reinvented
Yields 32
The richest, most satisfying version of Hostess cupcakes ever!
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
Chocolate Cupcakes
  1. 1 1/2 cups granulated sugar
  2. 1 cup all-purpose flour
  3. 1/2 cup cake flour
  4. 1 cup unsweetened cocoa powder
  5. 1 1/2 teaspoons baking powder
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon kosher salt
  8. 1 cup (2 sticks) unsalted butter, softened
  9. 4 large eggs
  10. 1 cup Greek yogurt (sour cream or buttermilk* may be substituted)
  11. 2 teaspoons vanilla extract
Marshmallow Filling
  1. 2 - 7 oz Marshmallow Creme
  2. 2/3 cup butter
  3. 1 cup softened butter
Chocolate Ganache
  1. 5 oz bittersweet chocolate, chopped
  2. 2 tablespoon softened butter
  3. 1/2 cup heavy cream
Vanilla Swirl
  1. 1/2 cup powdered sugar
  2. 2 tablespoons softened butter
  3. 1/2 teaspoon vanilla extract
  4. 1.5 teaspoons whole milk (or cream)
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Instructions
  1. To make this recipe less time consuming, I recommend making the marshmallow filling and vanilla swirl frosting ahead of time
MARSHMALLOW FILLING
  1. Beat the marshmallow creme and butter on medium speed until soft and light, about 2 minutes. Reduce the speed to low and slowly add the powdered sugar. Once it has all been incorporated, increase the speed to medium-high and beat for an additional 1 to 2 minutes, or until very light and fluffy. Transfer the filling to a pastry bag, prepared with a large hole at the bottom for easy filling. Refrigerate until ready to use.
VANILLA ICING
  1. Beat together the powdered sugar, butter, milk and vanilla on medium speed until completely blended and smooth. Transfer the icing to a pastry bag with a tiny hole at the bottom. Refrigerate until ready to use.
CUPCAKES
  1. Preheat the oven to 350 degrees F.
  2. Place ALL dry ingredients in a large mixing bowl and stir to combine.
  3. Mix in the butter on low speed, until the mixture resembles moist crumbs.
  4. Stir in the eggs,one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined. Beat on medium speed for 1 to 1 1/2 minutes, to aerate the batter and build the cake’s structure.
  5. Fill lined cupcake wells just over half full (approx. 1/4 cup of batter).
  6. Bake for 13-15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
GANACHE
  1. Place the chopped chocolate in a small bowl. Place the cream in a small saucepan and bring to a simmer over medium heat. Remove from the stove, and immediately pour over the chopped chocolate. Let stand for 2 minutes, then gently whisk together until a smooth ganache forms. Set aside to thicken for 5 to 10 minutes.
ASSEMBLY
  1. Once the cupcakes have cooled, cut a circle into the cupcake at an angle to make a “cone” (like in the picture below). Using the prepared pastry bag, pipe filling into the holes of each cupcake.
  2. Put the cake top back into the crème filled center (you can remove a little cake from the cake top if you wish). With a clean gloved hand (or offset spatula), press to seal the cupcake. You’ll want to really pack down the cone to make sure it is sealed back into the cupcake. Dust off any crumbs on top so they don’t interfere with ganache coating.
  3. If any filling spills over the top, just scrape it off so the top stays smooth.
  4. If you need it to get perfectly smooth again, put the ganache in the microwave for a few seconds.
  5. Tap the bowl to make sure the surface of the ganache is smooth. Once all of the cupcakes have been filled, take them one at a time and dip them, top-side-down, into the ganache. Dip them down to where the liners starts, so that the entire top is covered. Allow any excess to drip off, then place back on the cooling rack, right-side up. If the ganache isn’t perfect, hold the cupcake and gently shake it side to side and tap it so the ganache will look flawless.
  6. Once all of the cupcakes have been topped with ganache, transfer the cooling rack to the refrigerator for 15 minutes to allow the ganache to firm up and set.
  7. While the ganache topped cupcakes are cooling, pipe test swirls on a paper towel or parchment paper. Adjust the pastry bag hole to larger if needed. Once ready, pipe a swirl atop the cupcakes. Let them set for at least 10 minutes before serving.
Notes
  1. Piping bags needed | Make-ahead recommendations to simplify the process
Print
Adapted from Baking A Moment, Brown Eyed Baker
Adapted from Baking A Moment, Brown Eyed Baker
Bad Batch Baking http://badbatchbaking.com/
Hostess Cupcakes Reinvented

 

 

2 thoughts on “Hostess Cupcakes Reinvented

  1. yessss! these are 1) so darn cute and 2) beyond tempting. and when I say tempting, I mean i really want to run to the pantry now and start gathering ingredients. Love!
    1. Haha! These are probably the best cupcakes I've ever eaten. Even though it's a bit time consuming with the four different elements (cake, ganache, filling, swirl). It's worth every minute in the kitchen. And even easier if you make-ahead the filling and swirl. But there is a bit of self loathing that comes shortly after you realize you have zero self control after taking your first bite :) LOL when you make them, let me know what you think!

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