Skip to main content

Fauxstess Cupcakes


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!


Fauxstess Cupcakes
Ingredients:
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

Directions:
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.

Comments

  1. This is brillant!Pinned!


    http://pegasuslegend-whatscookin.blogspot.com/

    ReplyDelete
  2. sounds wonderful!! three simply delicious things put together, it's a wonder why i haven't tried them either. i wonder why they're called fauxstress?

    ReplyDelete
  3. Lannie- they're called fauxstess because they're like fake hostess cupcakes!

    ReplyDelete

Post a Comment

Popular posts from this blog

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Exclusive Pumping - why I did it twice, and some tips & tricks

This is a story I've been wanting to share for several years, in fact one of the reasons I decided to make the switch to more of a life blog versus a food blog. So bear with me here!

I have two children. I tried breastfeeding both of them, and was unsuccessful with both, for different reasons. One wouldn't latch. One my supply was too fast and plentiful. I tried a few things because I really really wanted to breastfeed, but it was stressing me out, so I looked in to other options, which is where I learned about exclusive pumping. 

 What is exclusive pumping (or EP)? It's when a mother expresses her milk to feed her child, rather than feeding "straight from the source". Prior to having Tyler, I knew very little about pumping, but I knew that since I planned to breastfeed and planned to work after maternity leave, I would need a pump. But that was about it. I remember the weekend before he was born sitting on my bed playing with the pump and thinking the manual was…