Homemade Hostess Cupcakes
 
 
I got this great recipe from orwhateveryoudo.com. The only thing I changed was I left out the icing and used the filling and piped that on top. With this recipe I made 24 regular sized cupcakes and I had a tiny amount of leftover batter that I made 2 jumbo cupcakes with using a muffin tin.
Author:
Recipe type: Dessert
Serves: 24 cupcakes
Ingredients
  • Cupcake:
  • 2 cups cake flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda
  • ¾ cup cocoa powder
  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup hot strong coffee (I used a dark roast decaf and it worked great)
  • 1 cup whole milk (2% would work too)
  • 2 lg eggs
  • 2 tsp vanilla
  • Filling:
  • 4 TBSP butter
  • 1 cup powdered sugar
  • 2 tsp vanilla
  • 3 TBSP heavy cream
  • 1 cup marshmallow cream (like Fluff)
  • Ganache:
  • 1 cup milk chocolate chips
  • ½ cup heavy cream
  • 1 TBSP butter
  • 2 tsp vanilla
Instructions
  1. Preheat oven to 350 F and line your cupcake tin.
  2. To make cupcakes: Into a medium sized bowl sift together the flour, salt, baking powder, baking soda, cocoa, and sugar. Set aside. In the large bowl of a stand mixer, combine oil, coffee and milk. Slowly mix in the dry ingredients until fully combined. Add eggs and vanilla and beat on medium speed for 3-5 minutes.
  3. Fill liners ⅔ of the way full. Bake at 350 F for 15-20 minutes for the cupcakes, or until a toothpick comes out clean. Remove from oven and let cool, and then remove cupcakes from the cupcake tins.
  4. To make the filling: While your cupcakes are cooling cream the butter with ½ cup of the powdered sugar. Add vanilla and 1 TBSP of cream. Beat until well combined, scraping down the sides as necessary. Add last ½ cup of powdered sugar and remaining 2 TBSP of heavy cream alternating between the two and mixing well between each. Beat in the marshmallow cream last.
  5. Place the filling in a piping bag with a filling tip, and poke into center of completely cooled cupcakes, moving up and down as you gently squeeze approximately ½ – 1 TBSP of filling into each cupcake. You will see a bit of the cream coming out of the top of the cupcake but it's OK because you will be covering up with the ganache.
  6. To make the ganache: heat ½ cup of heavy cream and 1 tbsp. butter until almost boiling. Pour over chocolate chips in a metal bowl and stir well until the chocolate is completely melted. Add 2 tsp vanilla and stir until combined.
  7. Dip the filled cupcakes into the ganache to coat. Place the cupcakes in the refrigerator until the ganache is set, about 30 minutes.
  8. Place leftover filling into a piping bag or small plastic bag with tip cut off and pipe the squiggles onto the cake.
Recipe by Simply Yum at https://www.simplyyum.com/2013/07/03/homemade-hostess-cupcakes/