Hostess Cupcakes Copycat Recipes

HOSTESS CUPCAKES (COPYCAT)

Steps:

• Preheat the oven to 350 degrees and line a 12 cup muffin tray with liner cups.
• To a stand mixer add the flour, sugar, cocoa powder, espresso powder, baking soda, salt, melted butter, canola oil, and water and turn on the beater until just combined.
• Add in the eggs until just combined, then add in the milk and vanilla, beating until smooth.
• Using an ice cream scoop fill the cups 2/3 full and bake for 20-22 minutes until a toothpick comes out clean.
• Cool completely.
• Put marshmallow creme in piping bag with a small circular tip.
• Poke tip into cupcake and add about 2 tablespoons of filling.
• Add chocolate chips and heavy cream to a microwave-safe bowl.
• Microwave on 50% power for 1 minute.
• Let sit for 2 minutes untouched then stir until smooth and glossy.
• Dip cupcakes upside down into glaze then let harden.
• Whisk powdered sugar and milk together to form a thick glaze.
• Pour into a piping bag with skinny tip and pipe in connected circles across the middle of the cupcake.
• Let harden.

HOSTESS CUPCAKES COPYCAT

Steps:

• Position a rack in the center of the oven and preheat to 350. Place paper liners in two 12-cup muffin pans.
• Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
• Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
• Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.
• Prepare the ganache: 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 the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
• Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.