Hostess Cupcakes
These Hostess Cupcakes are an incredible homemade version of everyone's favorite school lunch snack. They are super moist chocolate cupcakes filled with the tastiest marshmallow frosting, and topped with a rich chocolate ganache.
Servings: 19 cupcakes
Ingredients
For the cupcakes:
- ¾ cup melted butter I use salted but you can use unsalted if you prefer!
- 1 ½ cups granulated sugar
- 1 ½ tsp vanilla extract
- 2 eggs room temperature
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup coffee you can use water as well
- 1 tsp baking soda
- ½ tsp salt
For the filling:
- ¾ cup butter, room temperature I use salted but you can use unsalted if you prefer!
- 7 oz marshmallow fluff most containers come in this size
- 1 ½ tsp vanilla extract
- 2 ½ cups powdered sugar
- ½ tsp salt
- 4-5 tbsp milk or heavy cream room temperature
For the ganache frosting:
- 8 oz semi-sweet chocolate you can use chocolate chips or baking bars
- ¾ cup heavy cream
Instructions
For the cupcakes:
- Line muffin tins with muffins liners and preheat the oven to 350°. In a the bowl of a stand mixer or a large bowl, mix melted butter, sugar and vanilla until combined. Add in the eggs and mix until incorporated. Add the flour, cocoa powder, coffee, baking soda and salt and mix on low until totally combined.
- Evenly scoop batter into the prepared tins, filling each about 2/3rd of the way full (it should make 19 cupcakes) Bake for 25-28 minutes, until baked through. Remove from the oven and allow to cool completely before assembling.
For the ganache frosting:
- Roughly chop the chocolate (if using baking bars, if using chocolate chips no need to chop) and add to a medium sized bowl. Add heavy cream to a separate heat proof bowl and warm in the microwave for about 30 seconds, or until it just starts to bubble. Pour the heavy cream over the chocolate and let it sit for 3-4 minutes. Whisk until the chocolate is fully mixed in with the cream. If your chocolate isn't melted fully, pop in the microwave for 10 seconds at a time, whisking in between each, until complete melted.
- Allow mixture to cool for 15 minutes. You want the ganache to be spreadable consistency, so you may have to wait a little longer.
For the frosting:
- Add butter, marshmallow fluff and vanilla to the bowl of a stand mixer and beat on medium speed until combined. Add in the powdered sugar, salt and 4 tbsp of milk or heavy cream. Mix until smooth. If you'd like it to be a little thinner, add milk or heavy cream until it reached desired consistency.
For assembly:
- To fill the cupcakes, cut out the centers using a knife or cupcake corer. Since you will be filling them, cut most of the pointed part of the core off before placing it back on top.
- Spoon frosting into the center of each cupcake, leaving about ¼ of an inch at the top so you can place the core top back on and it be level.
- After you replace the top on the cupcake you will frost them! Scoop about 2 tbsp of ganache on top and spread it evenly and smoothly.
- Add any remaining white frosting to a piping bag or ziplock bag. Pipe the loop design on top of each cupcake using a small round tip (I used Wilton tip 3) or cut a small corner off the bag. Refrigerate cupcakes until ready to serve!