part of my job is to advise the programming board of the learning community i work with. they are the markets & society leadership council. they are an absolutely amazing group of student leaders who are driven, enthusiastic, and ambitious. well, this evening we are having an appreciation dinner for them to close out the year and to just say thank you for all of their hard work and dedication to m&s. we’re going to be having delicious potbelly’s for dinner but i also made them some homemade hostess cupcakes. i’ve wanted to try my hand at these homemade hostess cupcakes for a while now. i saw them on a few other blogs and they just looked so adorable. i figured this would be a great opportunity to try this recipe out.
just a heads up, they do take some time because there are several steps involved but i think it is well worth it. they turned out really well, though they are a little sweet for my taste. but i hope my students like them!
first make a batch of your favorite chocolate cupcakes. i used the hershey’s recipe that i’ve used before…
then make the marshmallow filling (this is what is especially sweet) and pipe it into the cupcakes. oh and don’t worry about some of the gooey filling spilling out of the cupcake. just scrape it off and smooth it out…
then it’s time to spread ganache onto the cupcakes…
after letting them set in the refrigerator for 15 minutes, pipe the requisite little swirls on top of the cupcakes. boy these little squiggles are actually kind of hard to make. quite a few of my swirls were pretty funny looking. haha.
Homemade Hostess Cupcakes
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 4 tablespoons unsalted butter, at room temperature
- 1 cup powdered sugar
- 2 teaspoons pure vanilla exrtact
- 3 tablespoons heavy cream
- 1 cup marshmallow creme
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 2 teaspoons pure vanilla extract
- 4 Tbsp unsalted butter
- 1 tablespoons milk
- 1 cups powdered sugar
- 1/8 tsp vanilla
- To make the cupcakes, heat oven to 350°F.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
- Stir in boiling water (batter will be thin).
- Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- Fill cups 2/3 full with batter.
- Bake 22 to 25 minutes.
- Cool completely.
- To make 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 or refrigerate.
- To make 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 star 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, to prepare the icing, using a mixer, beat the remaining 1 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.
Printer Friendly Recipe: Homemade Hostess Cupcakes