CHOCOLATE-ESPRESSO TWINKIES AND HOSTESS-STYLE CUPCAKES
Provided by Virginia Heffernan
Categories dessert
Time 1h30m
Yield Makes 20 Twinkies and 24 Hostess-style cupcakes
Number Of Ingredients 21
Steps:
- Place a rack in the middle of the oven and preheat the oven to 350 degrees. Grease a canoe pan or muffin pan with cooking spray.
- In a large bowl, sift together the flour, cocoa, baking soda, baking powder and salt 3 times. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on high speed for 15 seconds, until combined. On low speed, add the eggs, one at a time, mixing until each is incorporated. Beat on high speed until light and fluffy, about 6 minutes. On the lowest speed, beat in 1/3 of the flour mixture. Beat in the buttermilk and vanilla, then another 1/3 of the flour mixture. Add the coffee, then the remaining flour.
- Fill each mold halfway with batter and bake for 15 to 17 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in the pan for 30 minutes. Loosen the cakes from the edges with a sharp knife. Invert the pan and gently tap the bottom to release. Cool the cakes completely -- Twinkies top-side down and cupcakes top-side up -- on a wire rack.
- In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese, cream and vanilla until fluffy. With the mixer on low speed, gradually add the sugar and beat until combined. Add the espresso and beat until combined.
- Transfer the filling to a pastry bag fitted with a 1/4-inch tip. For the Twinkies, insert the tip at 3 points on the bottom of the cakes and fill. For the cupcakes, insert the tip at the top center and fill.
- If making Hostess-style cupcakes, prepare the frosting. Place the chocolate in a large bowl. In a small saucepan, scald the cream. Pour the cream over the chocolate. When the chocolate softens, whisk the mixture until smooth. Let the frosting cool, then whisk until fluffy. Spread over the cupcakes to cover the filling. If you choose, decorate with melted white chocolate.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 197 milligrams, Sugar 33 grams, TransFat 0 grams
CHOCOLATE COVERED TWINKIES ON A STICK
This is an original creation that I came up with a few years back. If you like twinkies, you are gonna love this recipe. The preparation time includes freezing time. Note: I am not sure if the ounce size on the box of twinkies is correct, but it's the 10 pack.
Provided by Foodygirl1979
Categories Candy
Time 2h
Yield 10 Twinkies, 10 serving(s)
Number Of Ingredients 4
Steps:
- Unwrap twinkies and place a candy apple stick into each one so it looks like a popsicle.
- Place each on a waxed paper lined cookie sheet and freeze until firm.
- Melt the chocolate on top of a double boiler or in the microwave until smooth.
- Dip twinkies, one at a time, coating completely and returning to waxed paper. Top with desired topping before the chocolate dries (that is why it important to do one at a time).
- Continue until all are dipped and decorated.
- Allow to dry completely before wrapping or serving.
- Note: if you have chocolate left you can save it for another use or dip something else you may have on hand like pretzels, oreos or marshmallows.
Nutrition Facts : Calories 242.7, Fat 13.4, SaturatedFat 6.5, Cholesterol 10.4, Sodium 35.8, Carbohydrate 26.9, Fiber 1.5, Sugar 23.4, Protein 3.5
CHOCOLATE TWINKIE TRIFLE
Peter Halferty, Corpus Christi, TX, says "I got the idea for this recipe after my wife made a trifle for a special occasion. I thought chocolate would go well with Twinkies and the whipped topping would be light enough to reduce the sweetness. Everyone enjoyed the dessert...after all, how can one not enjoy a Twinkie?" From the Twinkies cookbook. Cooking time is the chill time.
Provided by lazyme
Categories Dessert
Time 5h15m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Cut 10 of the Twinkies in half lengthwise and arrange standing upright, filling side in, around a 4-quart trifle bowl or a deep glass bowl.
- In a bowl, combine the pudding mix and milk and stir according to the package instructions.
- Crumble the remaining 10 Twinkies, reserving 1/2 cup for the topping.
- Place half of the Twinkie crumbs in the bottom of the trifle bowl.
- Layer with half of the chocolate syrup, half of the pudding, half of the whipped topping, and half of the crushed candy bars.
- Repeat the layers of Twinkie crumbs, syrup, pudding, and whipped topping.
- Combine the remaining crushed candy bars with the reserved 1/2 cup Twinkie crumbs and sprinkle over the trifle.
- Refrigerate for 4 to 5 hours before serving.
Nutrition Facts : Calories 332.2, Fat 17.2, SaturatedFat 11.9, Cholesterol 19.3, Sodium 342.6, Carbohydrate 41.8, Fiber 1.1, Sugar 29.8, Protein 3.9
CHOCOLATE TWINKIE CAKE
Age is NOT a factor in who loves this cake--I've had adults and children go gah-gah over this little kitchen creation! Cutting the cake horizontally is the hardest part of the whole deal; don't be a perfectionist because no one is going to take measurements on how evenly you sliced it! :-) Leave out the cocoa...and this is a very close cousin to the Twinkie Cakes you found in your lunch box when you were a child!
Provided by Debber
Categories Dessert
Time 55m
Yield 1 13x9 pan, 16-20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350; grease a 13x9 pan.
- In a mixing bowl, combine sugar, shortening, vanilla and eggs; beating until very smooth.
- In a separate bowl, combine remaining DRY ingredients; set aside.
- Pour milk into a measuring cup.
- In three or four portions, alternate adding flour mixture and milk to the sugar mixture in the mixing bowl, beating well after each addition; scrape sides of bowl, and beat for one more minute (or so).
- Pour into prepared pan, smooth out the top, smack pan firmly against countertop (removes bubbles), two or three times.
- Pop it into the oven; bake for 25-30 minutes (springy top or clean toothpick); cool 5-8 minutes on rack.
- While cake is cooling, prepare filling: Cream butter & shortening, then add sugars, then milk, vanilla and lemon extract; beat until very fluffy & creamy; set aside.
- When cake is cooled, use bread-cutting (serrated) knife and slice in half, depth-wise.
- Remove top half of cake (slide hands between two layers and lift up--voila!); liberally spread filling over the bottom section, keeping edges clean.
- Place top half of cake on filling, press gently.
- Cover and allow to sit for a day to develop flavors (and to test your willpower!); altho' we've had good results eating right away!
- This recipe is easily halved and made in an 8- or 9-inch pan, too (and much easier to do the filling!).
- Cut into rectangles to sort-of resemble the traditional twinkie-cake shape.
CHOCOLATE TWINKIES
This is a lot like Hostess cupcakes. It is fun to see the surprise on faces when they bite into one for the first time. I get many requests for this. I found this recipe in the St Peters Lutheran Church of Columbus , IN, cookbook.
Provided by Kovie
Categories Dessert
Time 50m
Yield 12-14 cup cakes
Number Of Ingredients 8
Steps:
- Bake your favorite chocolate cupcakes, cool completely.
- Beat remaining ingredients with electric mixer on highest speed for 5 minutes or more.
- Add 5 tbsp powdered sugar.
- Beat until mixed in well.
- Use a medium tip (for cake decorating) to make a hole in the top of the cupcake and push some of the filling inside.
- Frost with chocolate frosting.
Nutrition Facts : Calories 342.7, Fat 18.7, SaturatedFat 5.2, Cholesterol 2, Sodium 380.8, Carbohydrate 44.3, Fiber 1.1, Sugar 28.3, Protein 3
CHOCOLATE TWINKIES WITH HOMEMADE FILLING
This recipe came with the canoe pan I purshased on-line and though they call them "Chocolate Canoes" to me they are twinkies (chocolate version of my recipe#414937 ) You could also make them as cupcakes if you've no canoe pan. Using the box mix with this makes it easy and the DGSs love them. Hope you do too.
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 8 Twinkies, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cake:.
- Mix cake mix, eggs, milk and pudding together.
- Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
- Remove pan from oven and let cool for 5 minute.
- Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
- In meantime, prepar snack cake filling.
- Filling:.
- In small saucepan cook flour and milk over medium heat until paste forms.
- Stir constantly and do not allow mixture to brown.
- Remove from heat and cool for 1 minute.
- Add vanilla and stir until smooth.
- Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
- In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
- Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
- To fill snack cakes:.
- Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
- Gently insert tube into underside of cake, about halfway through the cake.
- Using gentle pressure, squeeze a small amount of filling into cake.
- You'll feel the cake expand under your fingers.
- Do not overfill, or the cake will burst.
- Repeat for a total of 3 times (different areas) per cake.
- Store cakes well covered at room temperature.
Nutrition Facts : Calories 549.3, Fat 26.4, SaturatedFat 9.6, Cholesterol 72.4, Sodium 810.2, Carbohydrate 74.9, Fiber 2, Sugar 45.4, Protein 8.3
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