R.I.P. Hostess: Homemade CupCakes (Recipe!)

And now for the moment you’ve all been waiting for!  Continuous traveling, work dinners and back-to-back meetings have pushed back this blog post, but I’ve  finally found some time to post the full instructional for my homemade Hostess-style CupCakes.

I won’t bore you with another super long flashback into my junkfood fiend history.  If you’re interested, you can read about that in my previous Twinkie post.

These decadent beauties are fluffy dark chocolate cupcakes filled with an unbelievably yummy marshmallow cream filling, smothered in a rich chocolate ganache and decorated with a swirl of buttercream icing.  They’re absolutely, sinfully delicious.  So pour yourself a tall glass of iced 2% and prepare to be blown away!

Full recipe after the jump…

Traditionally I like listing all of the ingredients at once in the beginning.   However, because there are so many different parts and steps to this recipe,  I’m going to list the ingredients for the cake, filling, ganache and icing separately. (The amounts yield approximately eight to ten cupcakes)

The Dark Chocolate Cake

  • three quarter cup self rising flour
  • a quarter cup of oatmeal flour (run some oats through a food processor)
  • quarter cup of sugar or two tablespoons of maple syrup (you could also use some zero calorie sweetener: Stevia, Truvia, etc.)
  • three tablespoons of unsweetened cocoa powder
  • four squares of finally chopped dark chocolate
  • one tablespoon of instant coffee
  • half a cup of plain yogurt
  • a tablespoon of coconut milk
  • one large egg
  • a dash of nutmeg
  • a pinch of salt
  • a teaspoon of baking soda
  • half a teaspoon of vanilla extract
  • skim milk (if necessary) if the consistency of the batter is still to dry — a couple of tablespoons should suffice

Combine your dry ingredients in a large mixing bowl and slowly add in the wet ingredients (add the egg in last so you can taste the batter and adjust to your preference).  Pour the cupcake batter into silicone cups and bake them at 175C/350F for around 20 minutes, or until they’ve passed the toothpick test (stick a toothpick into the center and if the cupcakes are fully done, the toothpick will come out clean).

Let your cupcakes cool before frosting.

The Marshmallow Cream Filling

  • one tablespoon of margarine (the one I use is actually made of sunflower seed oil and is fully vegan)
  • one tablespoon of coconut milk or heavy whipping cream
  • a quarter cup of powdered sugar or Truvia
  • half a teaspoon of vanilla extract
  • eight to ten marshmallows (or if you have marshmallow fluff, use that)

In a bowl over hot water, melt down your marshmallows with a little bit of water.  Stir gently.  Let it cool fully.

Combine the margarine, coconut milk/whipping cream, powdered sugar and vanilla extract and beat until thick.  Mix in the marshmallow cream and continue  beating until the filling is thick.  Scoop it all into a piping bag and let it sit in the refrigerator to set.

The Chocolate Ganache

  • a quarter cup of bittersweet chocolate, chopped
  • one chopped marshmallow
  • a tablespoon of whipping cream
  • a tablespoon of coconut milk
  • half a tablespoon of margarine
  • a teaspoon of vanilla extract
  • some sweetener if necessary

Melt the chocolate and marshmallow in a bowl over boiling water and slowly add in the rest of the ingredients, whisking as you go.  Keep mixing until the ganache is thick but glossy.  Remove the bowl from the pot and continue whisking.  Let the ganache cool before frosting the cupcakes.

The Icing for the Swirl

  • two tablespoons of margarine
  • one tablespoon of coconut milk
  • a quarter cup of powdered sugar or sweetener
  • a teaspoon of cornstarch or flour

Using an electric mixer, beat everything together until you have icing.  Put everything in a piping bag.  I didn’t have a second piping bag or a tip tiny enough for the icing, so I just improvised with an empty bag of Hershey’s Kisses (cut a hole in the bottom and snipped off the tip).

The Assembly

Now for the fun part!

Step one: Using a serrated knife, cut off the rounded tops of the cupcakes so that the tops are flat.

Step two: Using a paring knife or spoon, hollow out the center of each cupcake.

Step three: Fill the cakes with the chilled piping bag of marshmallow cream filling.

Step four: Replace the cake centers.

Step five: Smear on a bunch of chocolate ganache.

Step six: If you’re bootleg like me, use the back of a spoon to spread the ganache evenly…or one of those frosting tools if you’re not.  Stick the frosted cupcakes in the fridge to set/harden.

Step seven: Pipe on the trademark swirl of CupCake icing and return the cupcakes to the fridge so the icing can set.

If you have leftover filling and icing, make yourself some homemade Whoopie Pies using the cupcake tops!

Try not to eat them all in one sitting!

♥’S THE BOOTLEG COOK

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5 thoughts on “R.I.P. Hostess: Homemade CupCakes (Recipe!)

  1. Pingback: R.I.P. Hostess: Homemade Twinkies and CupCakes to Mark the End of an Era! (Preview) | The Bootleg Cook

  2. Pingback: awesome recipies | Pearltrees

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  4. Pingback: Strawberries Galore: Chocolate Espresso Sponge-Cupcakes Topped with a Whipped Strawberry Cheesecake Frosting and Filled with Strawberry Preserves | The Bootleg Cook

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