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Homemade Hostess-Style Cupcakes

Homemade Hostess-Style Cupcakes

CanYouStayForDinner.com

Hostess Brands might be going out of business, but that doesn't mean you'll have to stop enjoying delicious cream-filled cupcakes. Just start making your own.

Andie Mitchell, who dishes out deliciousness from her Can You Stay For Dinner? food blog, gave us this sweet idea for homemade Hostess-style cupcakes — complete with the swirly decorative topping. Her three-part recipe outlines each step for whipping up these iconic treats, but substitutes coffee-infused chocolate cake, vanilla buttercream filling and shiny chocolate ganache in place of the preservative-laden components of their store-bought counterparts.

READ: Homemade Twinkies Recipe

The result is a host of Hostess-inspired cupcakes that are rich, moist, and possibly just as tasty as the original. Try them for yourself and see.

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Homemade Hostess-Style Cupcakes

Category: 
Dessert
Level: 
Moderate
Prep Time: 
30 minutes
Cook Time: 
18–20 minutes
Yield: 
12 cupcakes
Ingredients: 
  • 1/2 cup hot brewed coffee
  • 2 ounces semisweet chocolate, chopped
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup (one stick) unsalted butter, softened (for the filling)
  • 3 cups confectioners sugar (for the filling)
  • 3–4 tablespoons heavy cream (for the filling)
  • 1/2 teaspoon vanilla extract (for the filling)
  • 3/4 cup heavy cream (for the glaze)
  • 1/4 cup light corn syrup (for the glaze)
  • 8 ounces bittersweet chocolate, chopped (for the glaze)
Instructions: 
  1. Preheat the oven to 325 F.
  2. Pour the hot coffee over the two ounces of chopped semisweet chocolate. Allow the coffee and chocolate to stand for a minute, then stir until the chocolate has melted completely and the mixture is smooth. Set aside.
  3. In a standing mixer (or using a hand-held electric mixer) beat the egg until it is opaque and a bit frothy, about 30 seconds. Add the sour cream, oil and vanilla. Mix well. Stream in the chocolate and beat until all ingredients are well combined.
  4. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cocoa powder. Add it to your wet ingredients and mix just until combined.
  5. Divide the batter evenly among a paper-lined muffin tin. Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Set the pan atop a wire rack and let them cool for 15 minutes before removing to cool completely.
  6. For the filling: Beat the butter until creamy and smooth. Slowly add the confectioners sugar, one cup at a time, and beat on medium-high until fluffy. Add the cream and vanilla and continue to beat until the mixture is light and fluffy. Add more cream if necessary, one tablespoon at a time, to achieve a creamy, light consistency.
  7. For the ganache: In a small saucepan, combine the heavy cream, corn syrup and chocolate and warm over medium-high heat until smooth and well-combined. Remove from heat and let the mixture cool for 30 minutes before spreading on top of the cupcakes.
  8. To assemble the cupcakes: With a knife or small spoon, scoop out a small section of the center of the cupcakes (from the top). Use a pastry bag to pump 2 tablespoons of cream filling into each, then spoon 1 tablespoon of ganache over the tops and smooth with a butter knife.
  9. If desired, use the pastry bag to add a small squiggle across the top of each cupcake with any leftover cream filling.
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