Homemade Hostess cupcakes
Does it snag your heartstrings a little when you walk by the aisle that once held your favorite Hostess snacks? Soothe your broken heart and nostalgic soul by making a batch of your own cupcakes! These cream-filled chocolate snacks taste even better than the ones you remember.
They may not be the easiest things to make, but the end result is worth every frustration. They are fluffy, creamy and decadently rich and each bite will remind you of childhood. Not to mention the kids will love them too (if you do decide to share, that is).
Homemade Hostess cupcakes
Recipe slightly adapted from Brown Eyed Baker
Yields 12 cupcakes
For the cupcakes
- 3 ounces milk chocolate chips
- 1/3 cup cocoa powder
- 3/4 cup brewed coffee, warm
- 3/4 cup all-purpose flour
- 2/3 cup white sugar
- 1/2 teaspoon baking soda
- Dash of salt
- 4 tablespoons unsweetened applesauce
- 2 tablespoons canola oil
- 2 teaspoons apple cider vinegar
- 2 eggs
- 1 teaspoon vanilla
- About 1/2 cup white decorating icing (use this royal icing recipe)
For the chocolate topping
- 1/2 cup milk chocolate chips
- 1/3 cup + 1 tablespoon heavy whipping cream
- 1 cup marshmallow cream
- 1/4 cup unsalted butter
- 1/2 cup powdered sugar
- To make the cupcakes, preheat oven to 350 degrees F. Line a muffin tin with paper liners and spray them lightly with nonstick cooking spray.
- Add the chocolate chips, cocoa powder and coffee together. Stir slightly and let steep for about 5 minutes. Meanwhile, mix the flour, baking soda, sugar and salt together.
- Add the eggs, vinegar, vanilla, oil and applesauce to the chocolate mixture. Add flour and mix well. Pour mixture into the cupcake liners, filling about 3/4 full. Bake for about 15-20 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool on a wire cooling rack completely. Meanwhile, make the middle frosting by whipping the cream, butter and powdered sugar together until soft and fluffy.
- Once cupcakes have cooled, carefully cut a center out of the bottom of the cupcake (keeping the removed piece). Put the filling into a piping bag and carefully pipe a small bit into the center hole. Place the cake cone back over the filling to hold it in. Repeat until all of the cupcakes have been filled. Place in the freezer for about 10 minutes.
- Make chocolate topping by warming the heavy whipping cream to warm (about 110 degrees F) in the microwave. Pour over the chocolate chips and stir immediately to melt. Let sit for about 5 minutes to thicken. Once it has has thickened, dip the tops of the cupcakes into the chocolate, swirling them around a bit so they get fully covered. Place on a wire cooling rack so the remaining topping can drip off. Place in the fridge to chill so the chocolate sets.
- Once the chocolate has set, use the decorating icing to draw squiggles over the chocolate. Let set for about 5-10 minutes then enjoy!