Faux Hostess Cupcakes
I woke up at 5:30AM yesterday with one thing on my mind, Faux Hostess Cupcakes.
My thoughts were unwilling.
I tried to shimmy off the idea and go back to sleep,
I went as far as counting sheep!
I tried with all my might,
For it was starting to get light!
But alas, I resigned,
I had already made up my mind.
I crept out of bed,
With one thought in my head,
“Where’s the crème filling?”
I am sorry for that… I had an idea and I ran with it, it was 7 AM…. I never said I had good ideas.
I may be a terrible poet, but I am a pretty good baker. I hate to toot my own horn…. but I’m going to!
These cupcakes were amazing. Everything from the chocolate cake to the vanilla icing swirls… It was kind of… magical. And I don’t even LIKE chocolate cake!!!
Chocolate Cupcake recipe slightly adapted from Ina Garten:
¾ cups plus 2 tablespoons all-purpose flour
1 cup sugar
¼ cup plus 2 tablespoons good cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup buttermilk, shaken
¼ cup vegetable oil
1 extra-large egg, at room temperature
½ teaspoon pure vanilla extract
½ cup freshly brewed hot coffee
- Preheat the oven to 350 degrees F. Place paper liners in muffin tin for 20 cupcakes.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry.
- With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Divide the batter evenly into the prepared pans (about ¼ cup batter per cupcake) and bake for 35 to 40 minutes, until a cake tester comes out clean.
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Filling recipe from Bake at 350:
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla extract
3 tablespoons heavy cream
1 cup marshmallow crème
- Using a mixer, cream the butter until light and fluffy.
- Beat in ½ cup confectioners’ sugar.
- Add the vanilla and 1 tablespoon heavy cream; beat until smooth.
- Beat in the remaining ½ cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition.
- Beat in the marshmallow creme; set aside or refrigerate.
- 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 or “full.”
**Also, I found a great decorating tip for filling these cupcakes from Off The (Meat) Hook!
Ganache recipe from Bake at 350:
6 ounces bittersweet chocolate, chopped
½ cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
- 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 a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes
Icing recipe from Bake at 350:
1 stick unsalted butter
1 & ½ – 2 tablespoons milk
2 cups powdered sugar
¼ tsp vanilla
- Using a mixer, beat the remaining 1 stick butter, ¼ teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed.
- Spoon into a pastry bag with a small tip and pipe onto the cupcakes to decorate.
Serving Size: 1 cupcake
Servings per Recipe: 24
Fat: 14.7 g (Saturated 5.6 g)
Cholesterol: 35 mg
Carbohydrate: 31 g
Fiber: 0 g
Protein: 1.6 g
**Note: I calculated nutritional facts using a feature on Daily Burn.