Homemade Hostess Cupcakes
Indulging in the delightful world of sweets often leads us down memory lane, reminding us of our childhood treats. One such nostalgic confection is the beloved Hostess Cupcake. With its rich chocolate cake, creamy filling, and a glossy chocolate ganache topping, these cupcakes are a perfect blend of flavors and textures. But why settle for store-bought when you can craft your very own Homemade Hostess Cupcakes? Let’s dive into this delicious adventure that will not only satisfy your sweet tooth but also impress everyone around you!
Why This Recipe Belongs in Your Rotation
Homemade Hostess Cupcakes are a delightful twist on a classic treat that can easily be made from the comfort of your kitchen. They offer a number of benefits:
- Freshness: There’s nothing like the taste of freshly baked goods. These cupcakes are moist and flavorful, unlike their store-bought counterparts.
- Customization: You can tweak the ingredients to suit your taste, whether that means using different types of chocolate or adjusting the sweetness.
- Fun Activity: Baking is a great way to unwind, and making these cupcakes can be a fun project to share with family or friends.
- Impressive Presentation: These cupcakes are not just delicious; they look stunning too! Perfect for parties or gatherings.
The Essentials
To whip up these Homemade Hostess Cupcakes, gather the following essential ingredients:
- 3 ounces (85.05g) bittersweet chocolate, chopped fine: This will be used for the cake and the ganache, adding depth to the chocolate flavor.
- ½ cup (28.67g) Dutch-processed cocoa powder: For that rich chocolatey taste.
- ¾ cup (177.75ml) brewed coffee, still hot: Enhances the chocolate flavor while keeping the cake moist.
- 1 cup (93.75g) bread flour: Provides a chewy texture that’s key to the perfect cupcake.
- ¾ cup (150g) granulated sugar: Sweetness is essential in any dessert!
- ½ teaspoon baking soda: A leavening agent to help the cupcakes rise.
- ½ teaspoon salt: Balances the sweetness.
- 6 tablespoons vegetable oil: Keeps the cupcakes moist.
- 2 eggs: For structure and richness.
- 2 teaspoons white vinegar: Reacts with the baking soda for a fluffy texture.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
- 1 cup (127g) marshmallow crème: For that iconic filling.
- ½ cup (56.75g) unsalted butter, at room temperature: Creamy and rich for the frosting.
- ½ cup (60g) powdered sugar: Sweetness for the frosting.
- 2 ounces (70.87g) bittersweet chocolate, finely chopped: For the ganache.
- ¼ cup (59.5ml) heavy cream: Helps create a silky ganache.
- 1 cup (120g) powdered sugar: For the frosting sweetness.
- ½ cup (56.75g) unsalted butter, at room temperature: For a creamy texture in the frosting.
- 1 tablespoon whole milk: To adjust the consistency of the frosting.
- Splash vanilla extract: Enhances the overall flavor.
Gear Up: What to Grab
Before you get started, make sure you have the right tools on hand:
- Mixing bowls: For combining ingredients.
- Measuring cups and spoons: Precision is key in baking.
- Whisk and spatula: For mixing and scraping down the sides.
- Muffin tin: Essential for baking the cupcakes.
- Piping bag and tip: For filling and decorating the cupcakes.
- Cooling rack: To cool the cupcakes properly.
- Double boiler or microwave-safe bowl: For melting the chocolate.
The Method for Homemade Hostess Cupcakes
Creating these delectable cupcakes requires some steps, but each one is worth it!
Step 1: Prepare the Batter
In a medium saucepan, combine the chopped bittersweet chocolate and cocoa powder. Pour in the hot brewed coffee and stir until melted and smooth. Remove from heat and let cool slightly.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the bread flour, granulated sugar, baking soda, and salt.
Step 3: Combine Wet Ingredients
In another bowl, mix the vegetable oil, eggs, white vinegar, and vanilla extract. Stir in the cooled chocolate mixture until well blended.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay!
Step 5: Bake the Cupcakes
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and fill each cup about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool on a wire rack.
Step 6: Prepare the Filling
In a bowl, mix the marshmallow crème with ½ cup (56.75g) softened unsalted butter and ½ cup (60g) powdered sugar until smooth and creamy.
Step 7: Fill the Cupcakes
Once the cupcakes have cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake. Fill a piping bag with the marshmallow filling and pipe it into each cupcake.
Step 8: Make the Ganache
In a double boiler or microwave, melt the chopped bittersweet chocolate with heavy cream until smooth. Let it cool slightly before using.
Step 9: Frost the Cupcakes
In a mixing bowl, beat together the remaining ½ cup (56.75g) unsalted butter and 1 cup (120g) powdered sugar until fluffy. Add the whole milk and a splash of vanilla extract, mixing until well combined. Use a piping bag to swirl the frosting on top of each cupcake.
Step 10: Drizzle with Ganache
Finally, drizzle the chocolate ganache over the frosted cupcakes for that signature look. Allow the ganache to set before serving.
Adaptations for Special Diets
If you’re looking to adapt this recipe for various dietary needs, consider the following:
- Gluten-Free: Use a gluten-free flour blend instead of bread flour.
- Dairy-Free: Substitute the butter with a dairy-free alternative and use coconut cream instead of heavy cream.
- Vegan: Replace eggs with flax eggs and use a plant-based butter substitute.
- Lower Sugar: Swap granulated sugar for a natural sweetener like maple syrup or stevia.
Chef’s Notes
- Feel free to experiment with different types of chocolate for various flavor profiles.
- Allow the cupcakes to cool completely before filling and frosting to prevent melting.
- You can make the components ahead of time and assemble them the day you plan to serve.
- Don’t forget to let the ganache cool slightly before drizzling to avoid it melting the frosting.
Make Ahead Like a Pro
If you’re planning for a special occasion, here are some tips on how to prepare ahead of time:
- Make the cupcakes a day in advance and store them in an airtight container at room temperature.
- The marshmallow filling can be made ahead and stored in the fridge; just let it come to room temperature before using.
- Ganache can be made ahead of time and reheated gently to achieve the right consistency.
- Assemble the cupcakes on the day you plan to serve them for the best texture and freshness.
Homemade Hostess Cupcakes Q&A
Can I use milk chocolate instead of bittersweet chocolate?
Yes, you can use milk chocolate, but it will give a sweeter flavor. Adjust the sugar in the recipe accordingly to balance it out.
How do I store leftover cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, refrigerate for up to a week.
Can I freeze these cupcakes?
Absolutely! You can freeze the cupcakes before frosting for up to three months. Just ensure they are well-wrapped to prevent freezer burn.
What can I use instead of marshmallow crème?
If you can’t find marshmallow crème, you can make your own by whipping together marshmallows and a bit of vegetable shortening or use a store-bought frosting as an alternative.
Next Steps
Now that you have the secret to making your very own Homemade Hostess Cupcakes, it’s time to roll up your sleeves and start baking! Gather your ingredients, prep your kitchen, and enjoy the process as you create a treat that will surely wow your family and friends. Remember, the joy of baking lies not just in the finished product but in the delightful experience of making something delicious from scratch!
Indulging in Homemade Hostess Cupcakes is more than just a sweet escape; it’s a celebration of flavors, creativity, and the joy of sharing. Get ready to enjoy the rich chocolate goodness and fluffy marshmallow filling—your taste buds will thank you!
Homemade Hostess Cupcakes
Ingredients
Equipment
Method
- In a medium saucepan, combine the chopped bittersweet chocolate and cocoa powder. Pour in the hot brewed coffee and stir until melted and smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the bread flour, granulated sugar, baking soda, and salt.
- In another bowl, mix the vegetable oil, eggs, white vinegar, and vanilla extract. Stir in the cooled chocolate mixture until well blended.
- Pour the wet mixture into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay!
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and fill each cup about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool on a wire rack.
- In a bowl, mix the marshmallow crème with ½ cup (56.75g) softened unsalted butter and ½ cup (60g) powdered sugar until smooth and creamy.
- Once the cupcakes have cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake. Fill a piping bag with the marshmallow filling and pipe it into each cupcake.
- In a double boiler or microwave, melt the chopped bittersweet chocolate with heavy cream until smooth. Let it cool slightly before using.
- In a mixing bowl, beat together the remaining ½ cup (56.75g) unsalted butter and 1 cup (120g) powdered sugar until fluffy. Add the whole milk and a splash of vanilla extract, mixing until well combined. Use a piping bag to swirl the frosting on top of each cupcake.
- Finally, drizzle the chocolate ganache over the frosted cupcakes for that signature look. Allow the ganache to set before serving.
Notes
- Feel free to experiment with different types of chocolate for various flavor profiles.
- Allow the cupcakes to cool completely before filling and frosting to prevent melting.
- You can make the components ahead of time and assemble them the day you plan to serve.
