I admit that growing up I wasn’t in love with Hostess cupcakes. Now, don’t get me wrong. I liked them - a lot - what kid doesn’t like sugary snacks? But, I was a Little Debbie fan through and through. Maybe that’s because my mom bought Little Debbie’s more often? However, when I’d eat a Hostess cupcake I loved every little bit of it. I mean, what’s not to love about a delicious chocolate cupcake filled with a creamy, kind of marshmallow-y filling. And the topping?! The best part with the thick ganache! All of this coming from a proclaimed “Chocolate is just OK” person.
These cupcakes have been around the interwebs as long as I’ve been looking up recipes online. They’re old. Like, really old! But I’m the lame-o that finally made them. Take my advice – if you’ve seen these cupcakes and have debated making them, or this is the first time seeing them, well MAKE THEM! The cupcake base really is pretty much just a basic chocolate cupcake, but when added with the marshmallow filling and chocolate ganache topping – well, you’ll be sorry you hadn’t made them sooner!
For the cupcakes
1/2 cup, plus 2 Tbsp. cake flour
1/3 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 Large eggs, separate and at room temperatire
1/3 cup canola oil
1/2 cup, plus 2 Tbsp. sugar
2 Tbsp. water
For the filling
6 Tbsp/ unsalted butter, softened
1 1/2 cups confectioners sugar
3/4 cup Marshmallow Fluff
1 1/2 Tbsp. plus 1 teaspoon heavy cream
For the frosting
1/4 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1 Tbsp. unsalted butter, softened
Preheat oven to 350F. Line cupcake pan with liners.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together egg yolks, oil, 1/2 cup sugar and water until well combined. Add the dry ingredients and stir until just combines.
In a clean medium bowl beat the egg whites at high speed until soft peaks form. Gradually add remaining 2 Tbsp. sugar and beat until stiff and glossy. Beat one quarter of the egg whites into the batter to lighten the mixture. Add remaining whites and gently fold the mixture together until no streaks remain.
Evenly divide the batter between the cupcake liners. Bake until the cupcakes spring back when lightly touched in the center, about 13-16 minutes. Remove from oven and cool slightly in pan before transferring to a wire rack to cool completely.
To Make the filling- in a medium bowl beat together the butter, confectioners sugar, Marshmallow Fluff and 1 1/2 Tbsp. of the heavy cream until fluffy. Reserve 1/2 cup of the mixture. Transfer the rest to a pastry bag fitted with a large round tip. Beat the remaining 1 teaspoon of cream in to the reserved filling, cover and reserve.
You can either use the cone method or gently insert the tip of the pastry bag about 1/2 inch deep into the top of each cupcake and lightly squeeze in some of the filling. I've done both, and while the cone method is an extra step or two, I prefer it as I feel like I get more filling in each cupcake!
To make the frosting, in a small saucepan heat cream over medium heat until steaming, stirring constantly. Remove from the heat, add the chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Transfer to a small bowl and dip the top of each cupcake to thoroughly coat.
Spoon the reserved filling into a pastry bag, fitted with a small plain tip and pipe curlicues across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.
Source: Annie’s Eats