Thursday, August 9, 2012

Homemade Hostess Cupcakes


Earlier this week I showed you how easy it is to make homemade Marshmallow Creme.  Now when you need to use Marshmallow Creme to for a recipe, there is no need to run to store.  And for these Homemade Hostess Cupcakes you’ll need Marshmallow Creme, so bust out your mixer and start making some!


Over the weekend we had some really close family friends over.  I’ve known Jackie ever since I was about 8 years old.  She was pretty much an older sister to me.  {On a side note, Jackie is an amazing photographer!  She shot our wedding as well as our maternity photo shoot.  You can see some of her stuff here – Can you spot my husband and I in some of the pics?} 


So when we planned to have her and her family over for dinner I knew I wanted to make something special for dessert.  She has 2 cute little girls so dessert needed to be both adult friendly and kid friendly.  That’s when I decided to make these Homemade Hostess Cupcakes.  Everyone loves a good chocolate cupcake, and the nostalgic, kid-loving Hostess Cupcake appeals to all ages. 

These would also be great to serve at a kid’s party, or even a fun grown-up gathering.  Enjoy!







Homemade Hostess Cupcakes
For Printable Recipe, Click here!

Makes: 24 Cupcakes

For the Cupcakes
2 cups Sugar
1 ¾ cups All Purpose Flour
¾ cup Cocoa Powder
1 ½ teaspoon Baking Powder
1 ½ teaspoon Baking Soda
1 teaspoon Salt
2 Eggs
1 cup Milk
½ cup Olive Oil
2 teaspoons Pure Vanilla Extract
1 cup Boiling Water

For the Marshmallow Filling and Swirl Topping
½ cup (1 stick) Unsalted Butter, at Room Temperature
¾ cup Confectioners Sugar
Pinch Salt
½ teaspoon Cream

For the Chocolate Glaze
5 ounces Semi-Sweet Chocolate (or Mini Chocolate Chips), Finely Chopped
½ cup Heavy Cream

To make the cupcakes, start by preheating the oven the 350 degrees F.  Line 2 cupcake pans with baking liners.  Set aside.

In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.

In the bowl of a stand mixer, combine the eggs, milk, olive oil, and vanilla.  With the mixer running on low, gradually add the dry ingredients until fully incorporated.  Scrape down the sides of the bowl and add the boiling water; mix until the batter is smooth.  The batter is supposed to be thin.

Divide the batter between the prepared cupcake liners.  Bake the cupcakes until a toothpick inserted into a couple cupcakes comes out clean, about 20-25 minutes.  Allow the cupcakes to cool in the pan for a couple minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the marshmallow filling.  In the bowl of a stand mixer, beat together the marshmallow creme and butter until smooth.  Add the confectioners sugar and salt and beat until the filling is light and fluffy.  Transfer all, except ¼ cup, of the filling to the pastry bag fitted with a large round trip.  Place the remaining ¼ cup of filling into another pastry bag fitted with a small round tip (this will be the pastry bag you will be using to create the swirl design, so be sure to choose a small tip).  Place both pastry bags in the refrigerator until ready to use.

To make the chocolate glaze, place the chopped chocolate in a heatproof bowl.  In a small saucepan, heat the cream until it begins to simmer (right before it’s about to boil).  Pour the heated cream over the chopped chocolate.  Let the mixture sit for about 3 minutes and then stir until the chocolate has completely melted and the glaze is smooth.  Set aside until ready to use.

To fill the cupcakes, cut/poke a hole in the middle of each cupcake.  I use an apple corer – I think it’s the easiest way that creates the best results.  If you do not own an apple corer, you can use a small knife to cut a hole in the middle of the cupcake.  Grab the pastry bag with the large round tip and fill the holes of each cupcake entirely with the filling.  I overflow my filling a little bit and then whip it off to create an even top surface for the cupcakes.

Once all the cupcakes are filled, dip the tops of each cupcake into the chocolate glaze.  Let stand until the glaze hardens. 

To create the swirl on top, grab the piping bag with the small round tip.  Starting from one end of the cupcake, start piping a swirl design across the top of the cupcake.  Repeat with the remaining cupcakes.  Serve and enjoy!

These cupcakes last up to 4 days sealed in a container.   

Filling and Glaze recipes from Annie Eats.  

9 comments:

  1. SUPER adorable! Come make me some? :)

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  2. Krissy they look awesome - Hostess cupcakes are some of my fondest childhood memories :)

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  3. I knew I needed a reason to make that marshmallow creme.. other than to just eat is straight from the bowl!  Those look so cute and perfect for adults and kids!!

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  4. these were SOOOOOOO good!

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  5. These are so fun Krissy, they look perfect! 

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  6. Krissy - no lie, my bf just requested I make "cupcakes with the cream inside and swirly white stuff on top" - obviously he meant these!  Perfect timing!

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  7. Oh YUM!  I was wondering what treat you were going to use the marshmallow fluff with and I don't think you could have come up with a better one than these hostess cupcakes!!

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  8. Katelyn MerrifieldAugust 12, 2012 at 2:11 PM

    Incredible, I just made these and it was actually my first time making a recipe from this blog and I am so impressed. 
    Thanks a lot!

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  9. All of my coworkers loved them! :)

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