Make homemade Hostess cupcakes by making basic chocolate cupcakes, filling them with cream and frosting them with ganache and white icing. The recipe calls for flour, cocoa powder, butter, sugar and eggs.Continue Reading
Make the cupcakes by combining 3 ounces of bittersweet chocolate, 1/3 cup of Dutch-processed cocoa powder and 3/4 cup of hot brewed coffee or milk in a bowl and covering the mixture for five minutes to melt the chocolate. Stir the mixture well.
While it completely cools, sift together 3/4 cup of bread flour, 3/4 cup of granulated sugar and 1/2 teaspoon each of salt and baking soda in one bowl. Beat together 6 tablespoons of vegetable oil, 2 eggs, 2 teaspoons of white vinegar and 1 teaspoon of vanilla extract in another bowl. Combine the wet and dry ingredients, and pour the batter into muffin cups. Bake the cupcakes at 350 degrees Fahrenheit for 15 to 20 minutes.
While the cupcakes cool, beat together 1 cup of marshmallow creme and 1/4 cup of softened and unsalted butter for a few minutes before reducing the speed and adding in 1/2 cup of powdered sugar. Beat the filling on medium-high for another few minutes until it is fluffy, and spoon it into a pastry bag.
To make the ganache frosting, simmer 1/4 cup of heavy cream in a saucepan, and pour it in a bowl with 2 1/2 ounces of finely chopped bittersweet chocolate, whisking until it forms a smooth sauce. Make the white icing by mixing together 1 cup of powdered sugar, 1/4 cup of softened unsalted butter, 1 tablespoon of whole milk and 1 splash of vanilla extract.
Fill the cooled cupcakes with the marshmallow filling, and then frost them with ganache. Add the decorative curls with white icing.Learn more about Cooking