 This homemade Hostess Cupcakes recipe is classic. Chocolate cake with coffee. Cream filling. Chocolate ganache. Vanilla icing. Delight in every bite. My Hostess Cupcakes History  Dad’s old uniform shirt. My dad was a delivery driver and salesman for Continental Bakery, the company that made Hostess Cakes and Wonder Bread. He would wake up at 3am, drive to the largest bread and cake bakery in the world, load the truck with fresh bread and baked goods, then make deliveries and take orders for more bread and cake. Even when we went grocery shopping, my dad would be working. He would rearrange the Wonder Bread on the shelves, pulling the loaves forward and making the display more attractive. Eventually, he became Agency Manager. Years later, in a baking class, I learned how to make chocolate Hostess cupcakes. It was a chance to recreate a childhood memory just like those Chocolate Marshmallow Pies. For homemade Hostess Cupcakes, use quality ingredients (especially for the chocolate) and people will come back for more. As a co-worker said when he took a second cupcake, “These aren’t good for you, but they are good.” Hostess Cupcakes Recipe Video 🖨️ PRINT RECIPE Hostess Cupcakes Recipe Ingredients Cupcakes
Vanilla Icing
Cream Filling
Chocolate Ganache
How to Make Hostess Cupcakes (24 cupcakes) TIP: Make sure all the cupcakes are cooled completely before you fill the cupcakes or make the chocolate ganache. You will use the chocolate ganache almost as soon as you make it. Hostess Cupcakes Recipe - Make the Cupcakes Preheat oven to 375 Fahrenheit (190 Celsius). Spray baking spray into the cups of a muffin pan. Set aside.  In a medium bowl, sift the flour, salt, baking powder, baking soda, cocoa powder, and sugar. Set aside.  In a large bowl, mix the oil, milk, coffee, eggs, and vanilla until well-combined. Gradually add the dry ingredients to the wet ingredients. Stir gently to combine; do not overmix.  Use an ice cream scoop or a large cookie scoop to fill the cups halfway full for 24 small cupcakes. Tap the pan gently once on countertop to remove air bubbles.  Bake for 15-20 minutes until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool for 5 minutes in the pan on a wire rack. Carefully loosen the cupcakes with an offset spatula and transfer to a wire rack. Cool completely. Hostess Cupcakes Recipe - Make the Vanilla Icing  In medium bowl, cream butter until smooth. Sift the powdered sugar over a piece of parchment paper. Then, gradually add the powdered sugar to the creamed butter, mixing until smooth. Add 2 tablespoons of the heavy cream and continue to mix until well-combined and no lumps. If needed, add the remaining heavy cream. Set aside 1 cup of the Vanilla Icing to make the Cream Filling. Add the remaining Vanilla Icing to a small piping bag with a small piping tip (Wilton #5) or a small plastic sandwich bag (wait to cut the sandwich bag tip until you make the Hostess Cupcakes swirls). Set aside. Hostess Cupcakes Recipe - Make the Cream Filling  Combine 1 cup of the Vanilla Icing with 1 cup of marshmallow creme (Marshmallow Fluff). Mix until well-combined and fluffy. Add the cream filling to a piping bag with a Bismark piping tip (that can pierce the cupcake). Set aside. If using a different piping tip, make sure the opening is not too small or it will be difficult to fill the cupcakes. Hostess Cupcakes Recipe - Fill the Cupcakes  Fill the cupcakes from the bottom with cream filling, using a Bismark piping tip. Just insert the tip into the bottom of the cupcake. Apply slow and steady pressure on the piping bag.  When you see the cream filling through the top of the cupcake, stop piping. (The chocolate ganache will cover the top of the cupcakes.) Hostess Cupcakes Recipe - Make the Chocolate Ganache  Chop the chocolate into medium chunks and place in heatproof medium bowl. Set aside. Pour the cream into a small saucepan on the stovetop. Heat the cream over medium-high heat just until bubbles start appearing around the edges (do not boil). Immediately pour the hot cream over the chocolate in the bowl. Let stand for 2-3 minutes.  Using a spoon or silicone spatula, stir the chocolate mixture gently until the mixture is smooth. Cover the bowl with plastic wrap and let the chocolate ganache cool slightly. Then, use immediately. Hostess Cupcakes Recipe - Decorate the Cupcakes  Dip the tops of the cooled cupcakes in the chocolate ganache. Place the cupcakes on a wire rack.  When the ganache is set, use the remaining Vanilla Icing to pipe a looping swirl on top of the ganache.  Store the cupcakes in an airtight container in the refrigerator for up to 3 days. See more Recipes to Bake: Blackberry Lemon Cake Banana Chocolate Chip Muffins Mini Chocolate Tarts Wild Blueberry Muffins Raspberry Buttermilk Cake Enjoyed this post? Follow us on Instagram and Facebook Get a new post each month.  Comments are closed.
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